Pressed Italian Picnic Sandwiches
Indulge in authentic Italian flavors with pressed Italian picnic sandwiches. Perfect for summer outings or a delicious lunch.
Servings: 6
Equipment
- Mason Jar with Lid
- Cast Iron Skillet or Panini Press, for Pressing
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 ham hot capicola
- ⅓ Pound ham proscuitto 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
Be generous with your fillings: This isn't meant to be a dainty sandwich, so feel free to be heavy-handed with how much meat and cheese you put in!
Press the sandwiches overnight: This is a dish you need to plan in advance.
Use sturdy bread: If you're not using ciabatta, be sure to choose something sturdy that will hold up to being pressed and not tear.
Press the sandwiches overnight: This is a dish you need to plan in advance.
Use sturdy bread: If you're not using ciabatta, be sure to choose something sturdy that will hold up to being pressed and not tear.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
