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French Pressed Sandwich Bites Recipe

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4.3 from 34 reviews

These colorful French-pressed sandwich bites turn a hollowed ciabatta loaf into a make-ahead party centerpiece. Layered with cream cheese, crisp vegetables, smoked salmon, hummus, pesto, and fresh greens, the loaf is weighted and chilled until firm, then cut into 27 easy-to-serve bites.

Ingredients

Ciabatta

  • 1 good-quality ciabatta loaf, ideally bakery-style and about 300 g (10½ oz)
  • 4 tbsp cream cheese

First Layer

  • ½ cucumber, peeled into strips with a vegetable peeler
  • 30 g (⅔ packed cup) baby spinach
  • 1 carrot, peeled and grated or shredded

Second Layer

  • 2 slices smoked salmon, about 60 g (2 oz)
  • ⅛ small red onion, peeled and thinly sliced
  • 2 radishes, sliced
  • 30 g (1 cup) mizuna or baby rocket leaves
  • 1 roasted red or yellow pepper from a jar, drained and roughly sliced
  • 3 tbsp red pepper hummus

Final Layer

  • Zest of 1 lemon
  • 2 tbsp fresh pesto
  • 1 small cooked beetroot, about 50 g (¼ cup), grated or shredded

Instructions

  1. Hollow out the ciabatta.

    Slice the top off the loaf to make a lid. Use a knife to cut around the inside of the loaf, then scoop out as much of the soft bread as possible. Save the removed bread for breadcrumbs or another use.

  2. Spread on the cream cheese.

    Spread the cream cheese evenly over the base of the hollowed ciabatta.

  3. Add the first layer.

    Divide the base into three lengthwise sections. Fill one section with cucumber strips, one with baby spinach, and one with grated carrot.

  4. Add the second layer.

    Place the smoked salmon over the cucumber, the sliced red onion over the spinach, and the radish slices over the carrot.

  5. Add the third layer.

    Top the salmon with mizuna or baby rocket, the onion with roasted pepper, and the radishes with red pepper hummus.

  6. Finish the fillings.

    Sprinkle lemon zest over the greens, spread pesto over the roasted peppers, and add the grated beetroot over the hummus.

  7. Press and chill.

    Replace the ciabatta lid. Wrap the loaf in baking parchment and place it in the refrigerator. Set a baking tray on top, add a heavy weight, and chill for a few hours or ideally overnight. Make sure the fridge shelf can safely support the weight.

  8. Cut into bites.

    Unwrap the loaf and cut it crosswise into thirds. Cut each third into a 3-by-3 grid to make 27 sandwich bites. Arrange on a serving plate and, if desired, secure each bite with a cocktail stick.

Notes

  • For the neatest slices, chill the weighted loaf overnight if you have time.
  • Use a sturdy baking tray and a heavy weight that your refrigerator shelf can safely support.
  • Save the bread removed from the loaf to make breadcrumbs.
  • Cocktail sticks make the bites easier to pick up and serve.
  • Nutrition is an estimate per bite and will vary with the specific bread, cream cheese, pesto, and hummus used.

Find it online: https://recipethrive.com/french-pressed-sandwich-bites-recipe/