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Pressed Veggie Sandwich Recipe

Serves: 8 | Prep Time: 15 min | Cook Time: 1 hr 15 min


2 round or oval loaves country bread (1 pound each), split and hollowed
1 jar (12 ounces) oil-packed roasted red peppers
12 ounces pepper jack cheese, thinly sliced
¼ Onions
8 White Mushrooms
1 Tomatoes, thinly sliced
1 Avocado, sliced
½ cup Olives, sliced
2 tablespoon Olive oil
2 bunches Arugula or Lettuce, (about 6 ounces each), washed and thick stems removed
2 teaspoon Black Pepper
2 teaspoon Salt


  1. Brush insides of halved bread loaves with olive oil.
  2. Layer bottom bread halves with roasted peppers, and then layer cheese on top.
  3. Heat a non stick pan with some olive oil. Pan Fry Onions and Mushrooms until they are golden brown and then layer them evenly on top of cheese.
  4. On top of Onions and Mushrooms, layer Cheese, Tomatoes, Olives and Avocados.
  5. Brush some olive oil on Avocados.
  6. Sprinkle some Salt and Pepper.
  7. Layer Arugula on top of all the ingredients.
  8. Wrap each sandwich tightly with plastic, and press.
  9. Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
  10. Serve or Refrigerate wrapped sandwiches until ready to serve, up to 1 day.


Cut into wedges and serve with chips and drink of choice.