When your bread has grill marks you have a Panini sandwich, when you don’t you have a pressed sandwich. It’s really that simple. If you have a Panini press simply take these cast iron recipes and press them.
With all three sandwiches you can use whatever bread you prefer. However, as tasty suggestions for bread to use for cast iron sandwiches, sourdough, ciabatta, pugliese and bolillo breads are all great and loaded with yummy flavor.
Also, heat your cast iron skillet and follow up with a pat butter to keep the sandwiches from sticking and to ensure a great crisp.
Muffuletta
First up we have a muffuletta sandwich recipe. If you can find muffuletta bread, go authentic. Otherwise go with ciabatta bread or a Mexican sandwich roll (bolillo).
Ingredients
Traditional muffuletta sandwich ingredients
| olive salad | pepperoni |
| capicola | ham |
| mortadella | Swiss cheese |
| salami | provolone |
The olive salad is a central component to this sandwich. If you have an Italian deli nearby try there as major chain supermarkets don’t always carry olive spread.
If you’re using the huge and authentic muffuletta rolls about four slices (approximately 8 ounces) of each ingredient does well for your sandwich layers.
Slice the bread horizontally removing a small amount to make room for the olive salad and other ingredients. Layer the bottom half of the bread with the olive salad followed with alternating layers of salami, ham, mortadella, mozzarella and provolone. If you don’t have mortadella, bologna and olive loaf are similar but with less fat.
The muffuletta sandwich is often served cold, but the flavors really burst as a pressed sandwich enjoyed warm. Once you’ve layered the breads, place the sandwich in your cast iron skillet and press it down with the bottom of another smaller skillet or a large and heavy pot.
If you’re using another piece of cast iron such as another cast iron skillet, you can heat it on another stove burner to reduce cooking time. When the cheese melts you’re ready. Slice the muffuletta in quarters and serve.
Breakfast Pressed Sandwich
Bacon, sliced ham and eggs combined with the crisp of hot pressed bread makes for a near perfect start of your day. So good in fact you may even be tempted to have this whenever you crave it instead of waiting for sunrise.
For this pressed sandwich, ciabatta or sourdough breads work wonderfully. However, don’t let not having either stop you, as whatever you have on hand will make you smile after the first bite and the flavors meet your mouth.
Ingredients
| 2 eggs, scrambled | 4 slices bacon |
| 2 slices of ham | 2 slices Swiss cheese |
Instructions
Heat your cast iron skillet and when hot add a pat of butter or your preferred cooking oil. Just enough to lightly coat the skillet as you’re not deep frying here! 
Cook your bacon and sliced ham accordingly. The bacon should be crisp and the ham should just start to have golden edges along the rim, depending on the thickness.
Scramble the eggs as you would normally. For best seasoning with this pressed sandwich 1/8 teaspoon of salt and 1/4 teaspoon of pepper will do just fine.
Spread a light amount of butter evenly on one side of each slice of bread and begin layering your breakfast sandwich ingredients on the side of the bread without the butter.
For the best results layer in the order of ham, cheese, then eggs followed by bacon. Place your other slice of bread on top and set the sandwich in your hot cast iron skillet.
Like the pressed muffuletta, press with the bottom of another heated cast iron skillet or large heavy pot. When your bread is crisped on both sides and your cheese is melted, your pressed breakfast sandwich is ready.
The Turkey Club with Avocado Cast Iron Pressed Sandwich
Lastly, this pressed sandwich is another that will have you eager to make another immediately after your first bite. Quite simple to make you can enjoy this delicious sandwich anytime as the recipe is quick and easy.
As a club sandwich, the turkey club with avocado takes the classic ingredients infuses them with new ideas and combines them with cast iron heat you’ll thoroughly enjoy.
Ingredients
| 4 slices bacon | 2 (1/4-inch) tomato slices |
| turkey slices or breast | 2 (1/4-inch) avocado slices |
| mayonnaise | 2 mozzarella slices |
| olive oil | 2 provolone slices |
Directions
As with the other two previous pressed sandwiches you preheat your two cast iron skillets with high heat. The larger for the sandwich, the smaller for the pressing.
When heated coat the skillet you’ll be warming the sandwich in with butter (or your preferred cooking oil) With this recipe as the rest you can season your butter or oil for added flavor. Garlic, thyme, oregano and smoked paprika work well as suggested dashes you can start with.
Lightly brush the skillet facing side of your bread with olive oil. If you have turkey deli slices layer atop (2) your bacon and follow up with layers of tomato, avocado and cheese.
If you have fresh turkey breast, grill or cook as you normally would seasoned with minimal amounts of salt and pepper. For fabulous flavors, keep your turkey portion about a 1/4 of an inch thick or less.
Close your sandwich and place the oiled side down onto your cast iron skillet. Place the second skillet (or pot) on top of the club sandwich pressing gently. Cook your sandwich until each side is golden brown and cheese has melted. This takes about 2-3 minutes each side. Enjoy.
Club sandwiches are usually paired with coleslaw or potato salad and a pickle. But french fries go great too.
You now have 3 awesome cast iron sandwich recipes that you can enjoy time and time again. They also can serve as a great foundation for other cast iron recipes for you to enjoy when you have a craving for a sandwich but want something new. Now get to the kitchen and enjoy.
