Food & Cooking Recipes Cast Iron Pressed Sandwich 3.3 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 sandwich Ingredients 2 slices pan pugliese bread 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 (¼-inch-thick) slices mozzarella 2 (¼-inch-thick) slices medium red tomato 1 slice prosciutto 2 tablespoons thinly sliced basil 2 tablespoons olive oil Directions Preheat 2 cast iron pans over high heat. Lay bread slices side by side and drizzle with olive oil and vinegar. Top one piece of bread with a slice of mozzarella, tomato slices, prosciutto, basil, and remaining slice of mozzarella. Close sandwich and spread half the butter on top slice. Place sandwich, buttered side down, onto one pan and quickly spread remaining butter over top of sandwich. Using a hot pad or kitchen towel, place second pan on top of sandwich and press gently. Reduce heat to low and cook, continuing to press, until sandwich is golden brown and cheese has melted, about 4 minutes. Serve immediately. Rate it Print