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These pressed Italian picnic sandwiches are packed with salami, ham, provolone, olive salad, tomatoes, arugula and fresh basil on ciabatta. The whole sandwich is wrapped and pressed overnight, giving all those layers time to settle into the bread without turning it soggy. The olive salad and peppery arugula are two of my favorite parts because they cut through all the meat and cheese. Make it the night before and it’s ready to slice and pack the next day.

A stacked Italian sandwich on a red-checkered paper with an olive on top, next to a green pepper.

Why You’ll Love It

Smiling woman in a patterned sweater holds a mug, standing in a cozy kitchen with wooden cabinets.

This Italian picnic sandwich is loaded with deli meats, provolone, olive salad and fresh vegetables, then pressed overnight so it’s easy to slice, pack and take along.

Made for packing: Pressing the sandwich overnight compacts all those layers, making it much easier to slice, wrap and take to a picnic or pack for lunch.
Loaded with Italian sandwich fillings: Salami, two kinds of ham, provolone, olive salad, basil, tomato and arugula give you something different in practically every layer.
The olive salad makes a difference: It adds a salty, tangy bite that balances all the meat and cheese. One reader specifically called out how much she liked it.
Make it the night before: Assemble and press the whole sandwich in the refrigerator overnight, then all you have to do the next day is slice and wrap it.

Basket of wrapped layered sandwiches with meat, cheese, and veggies, next to tomatoes and olives on a table.

If you enjoy this pressed Italian sandwich recipe, you might also like meal prep buffalo chicken bowls, meatball subs, or any of these sensational Italian salads.

Close-up of a stacked sandwich with meats, cheese, vegetables, and bread, tied with a string on top.

Pressed Italian Picnic Sandwiches Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ciabatta: Use a sturdy loaf that can handle being filled generously and pressed overnight without falling apart.
Deli meats: The sandwich has Genoa salami, hot capicola and prosciutto cotto or tavern ham for several different flavors and textures.
Provolone: Its mild, slightly sharp flavor works well with the salty meats and olive salad.
Olive salad: Use olive salad or olive tapenade. This adds moisture, acidity and plenty of salty olive flavor to the sandwich.
Basil and arugula: Fresh basil adds an herby layer while arugula brings a peppery bite. Readers have specifically commented on how well the arugula works here.
Tomato: Slice it thinly so you get tomato throughout the sandwich without adding too much moisture.
Oil and vinegars: Olive oil, balsamic vinegar and red wine vinegar are mixed with garlic and herbs and drizzled over the bread before layering the fillings.

Deli meats, cheese, ciabatta, oils, herbs, a tomato, greens, and giardiniera arranged on a wooden surface.

How to Make Italian Pressed Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the bread: Slice the ciabatta horizontally and place both halves on plastic wrap over a parchment-lined baking sheet.
Make the dressing: Shake the olive oil, balsamic vinegar, red wine vinegar, garlic, half the oregano, half the parsley, salt and pepper together in a mason jar. Drizzle it over the top half of the bread.
Layer the sandwich: Add basil and arugula to the bottom half. Spread the olive salad over the top half and add the provolone. Layer the salami, ham and capicola over the greens, followed by the sliced tomatoes and remaining herbs.
Press overnight: Close the sandwich, wrap it tightly in plastic and place a heavy skillet or another flat, heavy object on top. Refrigerate for about 8 hours or overnight.
Slice and pack: Remove the plastic wrap, wrap the sandwich in parchment, then slice and secure the pieces with kitchen twine if you like.

A thick sandwich with layers of meat, cheese, and olive salad, topped with an olive on red checkered paper.

Substitutions and Variations

Add artichokes and peppers: Artichoke hearts and roasted red pepper strips are a good addition. One reader tried both along with mild fennel salami and had great results.
Change the cheese: Fresh mozzarella or Swiss can replace the provolone.
Try different meats: Use your favorite combination of Italian deli meats. Mild fennel salami is one reader-tested option.
Use another sturdy bread: Ciabatta works particularly well for pressing, but another firm loaf can work as long as it won’t tear or collapse under the weight.
Swap the olive salad: Pesto will give the sandwich a completely different flavor but works if you’re not an olive fan.

Stacked deli sandwiches with meats, cheese, lettuce, and tomato, wrapped in red checkered paper and string.

Serving Suggestions

Side dishes: If you’re making pressed Italian sandwiches for a picnic, you might also like to have some tasty sides, such as watermelon salad or chips with hot salsa. Other picnic foods and Italian picnic ideas to consider would be antipasto skewers, and pasta salad.
Dessert: Finish your picnic with individual strawberry shortcakes.

Close-up of a stacked sandwich with ham, cheese, greens, tomato, and pickles on crusty bread.

How to Store

Store: Keep the pressed sandwich tightly wrapped in the refrigerator and eat it within 2 days.
Freeze: I don’t recommend freezing this sandwich. The tomatoes and greens don’t freeze well, and the bread is likely to become soggy after thawing.

A thick sandwich with layered meats, cheese, vegetables, and bread, tied with string and wrapped in red paper.

Top Tips

Choose sturdy bread: Ciabatta works so well in this Italian pressed sandwich recipe because it can absorb some of the dressing and moisture from the fillings without falling apart while it’s being pressed.
Don’t rush the pressing time: Give the sandwich about 8 hours or leave it overnight. It compacts the layers and makes a very full sandwich much easier to slice and eat.
Keep the tomato slices thin: There’s already dressing and olive salad in the sandwich, so thin tomato slices add freshness without introducing too much extra moisture.
Don’t be shy with the arugula: I wouldn’t leave it out. Its peppery bite cuts through the salami, ham, cheese and olive salad, and a couple of readers have specifically commented on how much they liked it here.
Wrap it tightly before pressing: A snug layer of plastic wrap helps keep all those fillings in place while the weight compresses the sandwich.

Close-up of stacked sandwiches with layers of meats, cheese, vegetables, and bread, wrapped in red checkered paper.

Italian Pressed Picnic Sandwich FAQs

Why do you press an Italian sandwich?

Pressing compacts all the layers and helps the dressing and flavors settle into the bread. It also makes a sandwich this full much easier to slice, wrap and eat without everything falling out.

What can I use to press a sandwich?

You don’t need a panini press. Wrap the sandwich tightly, place it on a sheet pan and set a heavy cast iron skillet or another flat, heavy object on top. If you do use a panini press, don’t turn on the heat since this sandwich is meant to be pressed cold.

Stacked sandwich with deli meats, cheese, olives, and veggies on a red checkered paper, topped with a green olive.

Pressed Italian Sandwich Recipe

A sandwich with layers of meat, topped with olive, sits on red paper next to a pepper and jar of relish.
Print
5 from 60 votes

Pressed Italian Picnic Sandwiches

By: Bella Bucchiotti
Pressed Italian picnic sandwiches layer ciabatta with Italian deli meats, provolone, olive salad, tomatoes, basil and arugula before pressing overnight.
Prep Time: 15 minutes
Refrigerate: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Equipment

Ingredients 

  • 1 Loaf ciabatta
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons red wine vinegar
  • 1/2 Tablespoon dried oregano
  • 2 Teaspoons garlic, freshly minced
  • ½ Tablespoon parsley
  • 1 Cup olive salad, or olive tapenade
  • ⅓ Pound genoa salami
  • ⅓ Pound hot capicola
  • ⅓ Pound ham, prosciutto cotto or tavern ham
  • ⅓ Pound provolone cheese
  • 1 tomato, fresh, thinly sliced
  • 1 Handful basil leaves, fresh
  • 1 Cup arugula

Instructions 

  • Slice the loaf of bread in half horizontally. Next, place the bread halves onto a few sheets of plastic wrap that are draped over a parchment paper lined baking sheet.
  • Combine olive oil, balsamic vinegar, red wine vinegar, ½ the oregano, minced garlic, ½ the parsley, and a pinch of salt and pepper in a mason jar and shake. Drizzle the top half of bread with oils.
  • Line the bottom half with basil leaves and top with arugula.
  • Spread olive salad onto the top half and top with sliced cheese.
  • Add salami, ham and capicola over the bottom half.
  • Next, add sliced tomatoes. Sprinkle with remaining oregano and parsley and a pinch of pepper if desired.
  • Close and wrap the sandwich with plastic wrap.
  • Weigh down and refrigerate for 8 hours or preferably overnight. Use a cast iron skillet or any heavy flat item to press the sandwich.
  • Remove plastic wrap, then tightly wrap with parchment paper. Slice and secure with kitchen twine.

Notes

Choose sturdy bread: Ciabatta works so well here because it can absorb some of the dressing and moisture from the fillings without falling apart while it’s being pressed.
Don’t rush the pressing time: Give the sandwich about 8 hours or leave it overnight. It compacts the layers and makes a very full sandwich much easier to slice and eat.
Keep the tomato slices thin: There’s already dressing and olive salad in the sandwich, so thin tomato slices add freshness without introducing too much extra moisture.
Don’t be shy with the arugula: I wouldn’t leave it out. Its peppery bite cuts through the salami, ham, cheese and olive salad, and a couple of readers have specifically commented on how much they liked it here.
Wrap it tightly before pressing: A snug layer of plastic wrap helps keep all those fillings in place while the weight compresses the sandwich.

Nutrition

Calories: 723kcal | Carbohydrates: 39g | Protein: 40g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 130mg | Sodium: 2481mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 1mg
Like this recipe? Rate and comment below!
Cured meats, cheese, bread, seasonings, oils, olives, basil, arugula, and a tomato arranged on a table.
Charcuterie meats, fresh basil, tomato, olives, and cups of oil and vinegar on a rustic tabletop.
Open ciabatta sandwich with basil leaves, meats, sliced tomatoes, and olive relish on a wooden board.
Sliced salami on bread, with tomatoes, turkey, and condiments on a wooden board, ready for making sandwiches.
Sliced ham, tomato, and herbs on bread, with provolone cheese and sliced tomatoes on the side.
Ciabatta sandwich with ham, cheese, tomatoes, and relish on parchment paper, viewed from above.

These pressed Italian sandwiches have just the right balance of salty meats and cheese, tangy olive salad, fresh tomato and peppery greens. I think the overnight press is what pulls everything together because the sandwich becomes compact enough to slice cleanly without losing all those layers. Make it the night before a picnic or lunch and there’s almost nothing left to do the next day.

Other Recipes to Try

Sandwich halves with meats, cheese, and veggies are stacked in a basket, wrapped in red checkered paper.
A closeup of a pressed Italian picnic sandwich with layers of meat, cheese, and vegetables on bread.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 60 votes (50 ratings without comment)

10 Comments

  5. 5 stars
    I wasn’t sure about the arugula but it was so good. These sandwiches are really filling… bet you can’t manage two!

    Reply

  8. 5 stars
    Wow!!! I have never loved a sandwich more in my life. And I spent my third pregnancy obsessed and addicted to subway!!!
    But had I know about these pressed sandwich…..well my poor hubby would have been making them everyday!

    They were the right amount of wet to dry (if that makes sense) and the flavor was amazing!!
    I added some artichoke and strips of red pepper like you suggested and used a mild fennel salami along with my ham and prosciutto. Wow girl!!!! THANK YOU.

    Reply

  9. 5 stars
    These sandwiches are amazing! The olive salad added such a nice bright flavor, and I love how loaded this sandwich was. Still thinking about how good it was!

    Reply

  10. 5 stars
    Okay so the arugula seriously makes these so good (which may be odd because its a meat sandwich)… BUT it adds a peppery, crunchy bite. Loved these mini sandwiches. Will make again.

    Reply