Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Procedure for Making Pressed Sandwiches

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Preheat a sandwich press.
  2. Holding a serrated knife parallel to the board, slice a long roll or a section of baguette in half lengthwise. Alternatively, use 2 slices of bread.
  3. Apply the spread(s) to the inside of both the top and the bottom of the bread product in an even layer (A).

  4. Divide the cheese in half and place a layer of cheese on both top and bottom (B). Press each to make the cheese adhere to the bread.

  5. Fluff the remaining filling ingredients and place them on the bottom of the roll.
  6. Arrange the internal garnishes on top of the filling (C).

  7. Close the sandwich and press gently to help it hold together.
  8. Brush the bottom of the sandwich with oil or clarified butter.
  9. Place the sandwich on the bottom plate of the grill.
  10. Quickly brush the top of the sandwich with oil or clarified butter (D) and close the press.

  11. Bake until the exterior of the roll is crisp and the filling is hot and melted.
  12. Transfer the sandwich to a cutting board and cut in half on the diagonal.
  13. Place on a plate, or wrap for take-out.