Pressed Italian Picnic Sandwiches
Pressed Italian picnic sandwiches layer ciabatta with Italian deli meats, provolone, olive salad, tomatoes, basil and arugula before pressing overnight.
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 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.
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
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