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Italian Pressed Picnic Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 35 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes plus chilling time
  • Yield: 4 sandwiches
  • Category: Sandwich
  • Method: No-Cook
  • Cuisine: Italian

Description

This Italian Pressed Picnic Sandwich is a deliciously layered cold sandwich featuring savory Italian meats, creamy cheeses, fresh tomato, aromatic basil, and rich pesto, all pressed inside crusty ciabatta rolls. Perfect for picnics or make-ahead lunches, these sandwiches develop deep flavor after being tightly wrapped and pressed in the refrigerator.


Ingredients

Scale

Sandwich Ingredients

  • 4 ciabatta rolls
  • 1 large tomato, sliced
  • 1 bunch fresh basil leaves
  • 4 oz thinly sliced salami
  • 6 oz thinly sliced prosciutto
  • 4 oz sliced provolone cheese
  • 4 oz sliced mozzarella cheese
  • 4 tablespoons pesto


Instructions

  1. Assemble the Sandwiches: Slice each ciabatta roll in half horizontally. On the bottom half of each roll, layer the salami and prosciutto evenly, followed by slices of provolone and mozzarella cheeses. Add one or two slices of tomato on top of the cheese layers and then cover with a small handful of fresh basil leaves. Spread about 1 tablespoon of pesto on the inside of the top half of each ciabatta roll, and then place this on top of the basil-covered bottom half, completing the sandwich.
  2. Wrap the Sandwiches: Tightly wrap each sandwich individually with cling wrap. Make sure they are wrapped securely to hold their shape during pressing and refrigeration.
  3. Press and Refrigerate: Place the wrapped sandwiches in the refrigerator and cover them with a weighted object such as heavy books to press them firmly. Allow the sandwiches to press for several hours or overnight to let the flavors meld and the bread compress slightly, creating a perfect pressed sandwich texture.
  4. Serve: When ready to eat, unwrap the sandwiches. Slice if desired and enjoy the flavorful, pressed Italian picnic sandwiches cold or at room temperature.

Notes

  • Using weighted books or a similar heavy object ensures the sandwich is properly pressed and compact.
  • The sandwiches are best eaten within 24 hours of pressing for optimal freshness.
  • You can substitute pesto with your preferred spread or add a drizzle of olive oil for extra moisture.
  • These sandwiches are ideal for picnics or as portable lunches.