Go Back
–+ servings
Pressed Italian Picnic Sandwiches

Pressed Italian Picnic Sandwiches

Pressed Italian Picnic Sandwiches are customizable, flavorful sandwiches perfect for outings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Pressing Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 sandwiches
Course: Uncategorized
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 loaf Ciabatta Bread Substitute with other sturdy bread if necessary, like focaccia.
For the Dressing
  • 1/4 cup Olive Oil Use extra virgin for enhanced flavor.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar can substitute if needed.
  • 1 tablespoon Red Wine Vinegar Optional based on preference.
  • 1 teaspoon Dried Oregano Fresh oregano can be substituted for a more intense flavor.
  • 2 cloves Garlic Freshly minced; jarred minced garlic can be an alternative.
  • 1/4 cup Parsley Can be replaced with basil for a different aroma.
For the Filling
  • 1/2 cup Olive Salad or Tapenade Homemade or store-bought options available.
  • 4 ounces Genoa Salami Substitute with other salamis or cured meats if desired.
  • 4 ounces Hot Capicola Use mortadella or prosciutto as replacements.
  • 4 ounces Provolone Cheese Substitutions include mozzarella or Swiss cheese.
  • 1 large Fresh Tomato Can substitute with roasted red peppers if preferred.
  • 1 cup Basil Leaves Omit or substitute with spinach if desired.
  • 2 cups Arugula Can swap with spinach or mixed greens.

Equipment

  • Baking Sheet
  • jar for mixing
  • plastic wrap
  • Heavy object for pressing

Method
 

Preparation Steps
  1. Slice the ciabatta bread horizontally, creating a top and bottom half. Lay the bottom half onto a baking sheet lined with plastic wrap.
  2. In a jar, combine olive oil, balsamic vinegar, red wine vinegar, dried oregano, minced garlic, parsley, salt, and pepper. Secure the lid and shake until well blended.
  3. Drizzle the oil mixture generously over the cut side of the top half of the ciabatta.
  4. On the bottom half of the bread, layer fresh basil leaves and arugula. Spread a layer of olive salad or tapenade on the top half, then top with slices of provolone cheese.
  5. Layer the slices of Genoa salami and hot capicola on the bottom half. Top with sliced tomatoes and any remaining herbs.
  6. Place the top half of the ciabatta onto the bottom half to assemble your sandwich. Wrap tightly in plastic wrap.
  7. Weigh the sandwich down with a heavy object and refrigerate for at least 8 hours, or overnight for intensifying flavors.
  8. Unwrap the sandwiches and slice into portions for serving.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 34gProtein: 16gFat: 24gSaturated Fat: 8gCholesterol: 60mgSodium: 1100mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 20mgIron: 10mg

Notes

For best results, consume right after pressing to experience the maximum freshness and flavor meld.

Tried this recipe?

Let us know how it was!