Pressed for success: crisp cafe-style sandwiches make quick meals - Food

Sunset, Feb, 2003 by Charity Ferreira

Pressed sandwiches appear on restaurant and cafe menus in myriad incarnations, from the Italian panini to the Cuban. No wonder--there's nothing quite like toasted bread and rich, melting fillings flattened under a hot press. We pressed our favorite cheeses and other tasty ingredients between a variety of breads to create delicious alternatives to standard grilled cheese. From a sophisticated combination of chocolate and marmalade on sourdough to a crunchy baguette filled with salty prosciutto and oozing teleme cheese, these sandwiches will always impress.

Pressing pointers

* Pull out some of the middle of rolls or baguettes before assembling sandwiches.

* Go easy on fillings; piling your sandwich too high will cause the filling to squeeze out as the sandwich is compressed.

* Heat your press on the highest selling (or heat a dry nonstick frying pan over medium heat) for several minutes before pressing sandwich. Use care with a metal waffle iron, as its exterior will get very hot.

* Flatten the sandwich slightly with your hands before placing it in the press.

* Place sandwich on press and lower lid when press is hot (in most cases, the lid won't close all the way).

* Press the lid occasionally while toasting to compact the sandwich; toast until bread or roll is richly browned, 2 to 6 minutes.

* Weight the sandwich, if using a frying pan, by placing a cake pan (smaller than the diameter of your frying pan) over the sandwich and placing a full can or other weight on the cake pan. Turn sandwich with a spatula midway through cooking time; replace the cake pan and weight.

Gruyere Melt with Apples

Spread about 1/2 tablespoon honey mustard on each of 2 slices of walnut bread; top one of the slices with a quarter (about 2 oz.) of a tart apple such as Granny Smith, thinly sliced, and 2 to 3 slices Gruyere or Swiss cheese (1 oz.). Place second slice of bread, mustard side down, over filling. Toast as directed in "Pressing Pointers" (at left), about 3 minutes. Makes 1.

Per sandwich: 473 cal., 32% (153 cal.) from fat; 17 g protein; 17 g fat (6.4 g sat.); 62 g carbo (1.2 g fiber); 748 mg sodium; 31 mg chol.

Roasted Pepper-Fontina Panini

Slice a purchased Italian-style panini or other sandwich roll (4 oz.) in half; pull out middle of roll. Place about 3 slices fontina cheese (2 oz.) on the bottom half of the roll; top with about 1/4 cup drained canned roasted red pepper strips and 3 rinsed fresh basil leaves. Sprinkle with salt and pepper and place top of roll over filling. Toast as directed at left, about 6 minutes. Makes 1.

Per sandwich: 373 cal., 43% (162 cal.) from fat; 20 g protein; 18 g fat (11 g sat.); 35 g carbo (1.7 g fiber); 840 mg sodium; 66 mg chol.

Cuban-style Sandwich with Bacon and Tomatillo

Husk, rinse, and thinly slice 1 tomatillo (about 2 oz.). Place about 2 slices crisp cooked bacon (2 oz. total) on a slice of country-style white bread or other white sandwich bread; top with tomatillo slices. Sprinkle with salt and pepper and top with 3 slices white cheddar cheese (1 oz. total). Place another slice of bread over filling. Toast as directed at left, about 3 minutes. Makes 1.

Per sandwich: 357 cal., 45% (162 cal.) from fat; 16 g protein; 18 g fat (8.7 g sat.); 32 g carbo (2.4 g fiber); 683 mg sodium; 41 mg chol.

Prosciutto, Teleme, and Fig Spread on a Baguette

Cut a baguette (about 8 oz.) crosswise into thirds; cut each piece nearly in half horizontally Pull out middle of bread. Spread bottom of each piece with about l 1/2 tablespoons fig spread (recipe follows) or fig jam. Top with 2 to 3 slices prosciutto (1 oz. total), then spread other side with teleme cheese or brie (about 2 oz.). Close baguette over filling. Toast as directed on page 124, about 4 minutes. Makes 3.

Per sandwich: 388 cal,, 44% (171 cal.) from fat; 22 g protein; 19 g fat (7.3 g sat.); 35 g carbo (2.8 g fiber); 1,091 mg sodium; 43 mg chol.

Fig spread. In a 3- to 4-quart pan, combine 1 cup coarsely chopped dried black mission figs (stems removed), 1/2 cup balsamic vinegar, 1/2 cup water, 2 tablespoons sugar, 2 tablespoons chopped shallot, 1 tablespoon grated lemon peel, and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat, cover, and simmer until figs are slightly soft, about 5 minutes. Remove from heat and let stand, covered, until cool, about 40 minutes. Whirl in a blender or food processor until smooth. Makes about 1 cup.

Per tablespoon: 40 cal., 2% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); l0 g carbo (1.2 g fiber); 38 mg sodium; 0 mg chol.

Tuna on Tomato Focaccia

Slice purchased tomato focaccia (1-lb. piece; available in the deli section of most supermarkets) into six 4-inch squares. Spread about 1 tablespoon purchased tapenade on tomato side of each of 3 pieces; top each with about 2 tablespoons (1/3 of a drained 6-oz. can) oil-packed tuna and 1/4 cup rinsed and dried arugula leaves. Top with a second piece of focaccia, tomato side down. Toast as directed on page 124, about 6 minutes. Makes 3.

Per sandwich: 577 cal., 34% (198 cal.) from fat; 29 g protein; 22 g fat (3.5 g sat.); 72 g carbo (8 g fiber); 1,830 mg sodium; 9.5 mg chol.