Pressed Italian Picnic Sandwiches

Pressed Italian picnic sandwiches are so tasty. With ham, cheese, veggies and olive spread, all wrapped in ciabatta bread, this might be the best picnic sandwich ever.

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

Why You’ll Love It

Amazing flavors: If you love all things Italian, such as ciabatta and Italian deli meats and cheeses, and of course homemade olive tapenade, you are going to love how this wrapped sandwich tastes.|
A make ahead sandwich: An Italian pressed sandwich is supposed to be pressed for hours to seal all the fillings in there, making it a great choice if you want to prepare food in advance.
Easy to tweak: You don’t have to use the ingredients which are listed in the recipe. If you prefer another type of bread, different cold cuts or deli meats, and types of cheese, or an alternative to the olive salad, you’re free to change it up.

Pressed Italian Picnic Sandwiches Ingredients

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

Ciabatta bread: The traditional choice for the loaf of bread is ciabatta, a light, fluffy type of bread.
Deli meats: I used Genoa salami and two types of ham.
Provolone: Complements the meat flavors and adds another element to the sandwiches.
Olive muffuletta spread: Adds a salty, savory flavor. I used this recipe.
Basil leaves: Fresh basil adds a fragrant, fresh flavor.
Tomato: Use fresh tomatoes for a sweet, fresh taste.
Arugula: This peppery salad green complements the meats and cheese in the dish.

How to Make Italian Pressed Sandwiches

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

Prepare the bread: Cut the loaf of bread in half across the middle and put it on a baking sheet lined with parchment paper and then plastic wrap.
Prepare the oil mixture: Shake the oil with the two types of vinegar, the garlic, some of the oregano and parsley, and some salt and pepper in a mason jar.
Add the oil mixture: Drizzle the mixture over one half of the bread (this will be the top half).
Add more fillings: Add basil, arugula to the bottom half of the sandwich, then olive salad and cheese to the top, before adding cold cuts and deli meats to the bottom.
Finish filling the sandwich: Add tomatoes and the remaining fresh herbs, then close the sandwich.
Press the sandwich: Once it is wrapped in plastic wrap, put something heavy on top (a cast iron skillet or other heavy objects) and let it sit overnight in the refrigerator, or for about 8 hours, before serving.

Substitutions and Variations

Optional add-ins: If you want to incorporate other ingredients like artichoke hearts, roasted red peppers or roasted red pepper strips, go ahead.
Cheese: You can also substitute fresh mozzarella, Swiss cheese or another favorite for the provolone.
Ciabatta: Use another type of bread if you like, as long as it’s not too delicate as you’ll be pressing it.
Olive spread: Use homemade Italian basil pesto instead.

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.

How to Store Pressed Italian Sandwiches

Store: Keep the sandwich refrigerated and eat within 2 days for the best result.
Freeze: The fresh ingredients in this sandwich make it unsuitable for freezing, as the salad leaves would just wilt and the bread would get soggy.