Italian Pressed Sandwich

Why You’ll Love This Recipe

• Flavor fusion: Weighting the sandwich enhances ingredient meld—meats, cheese, roasted vegetables, and spreads unify beautifully.
• Perfect for prep: Ideal for gatherings, picnics, or quick lunches—prepare in advance and slice when ready.
• Crowd-pleasing & easy: Customize with your favorite Italian meats, produce, or spreads to suit every taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• A sturdy Italian-style loaf—ciabatta, rustic round, or baguette
• Spread such as olive tapenade, pesto mayo, or vinaigrette
• Assortment of Italian cold cuts (e.g., salami, prosciutto, capicola)
• Cheese (e.g., provolone, mozzarella)
• Layers of veggies: roasted red peppers, arugula or lettuce, basil, artichokes, etc.
• Optional: red wine vinegar or olive oil for added tang

Directions

1. Slice the bread in half horizontally and lightly toast or brush with oil (optional).
2. Spread your chosen dressing or tapenade on the bottom half.
3. Layer meats, cheeses, and vegetables in any order you like.
4. On the top half of the bread, add additional spread if desired, then close the sandwich.
5. Wrap tightly in plastic wrap (or foil) to ensure the sandwich holds together.
6. Press by placing a heavy, flat object (like a skillet or baking sheet with weights) on top and refrigerate for at least 1–2 hours, or ideally overnight.
7. Unwrap, slice into wedges or squares, and serve chilled or at room temperature.

Servings and timing

• Servings: Makes 8–10 pieces (depending on loaf size and slice thickness)
• Prep time: ~20 minutes (excluding pressing time)
• Pressing time: 1–8 hours (longer yields more compact slices)
• Total time: Approximately 1 hour 20 minutes to the next day

Variations

• Swap mortadella, soppressata, or turkey for your preferred deli meats.
• Use roasted vegetables like zucchini, eggplant, or artichokes for richness.
• Add fresh herbs (basil, parsley) or greens (spinach, arugula) for brightness.
• Spread basil-mayo, pesto, or vinegary olive relish instead of classic tapenade.

Storage/Reheating

• Storage: Keeps well wrapped in the fridge for 2–3 days—excellent for meal prep.
• Reheating: Best enjoyed cold or at room temperature. If desired, gently warm in the oven to melt cheese but it’s not necessary.

FAQs

1. Do I need special bread?

A sturdy loaf like ciabatta holds up best under pressure—soft loaves may become soggy.

2. Can I skip pressing?

Yes, but pressing enhances texture and flavor cohesion; sliced ingredients melt into one another.

3. How thick should I slice?

Aim for 1–1.5 inch slices for easy handling and balanced flavor in each bite.

4. Can this be made vegetarian?

Absolutely—layer in roasted peppers, artichokes, pesto, olives, cheeses, and greens instead of meats.

5. What if I’m short on time?

Press for at least 1 hour to get a good flavor meld—it still works beautifully.

6. Can I freeze slices?

Better to freeze before pressing—wrap and thaw before serving to preserve texture.

7. What sides pair well?

Serve with olives, pickles, chips, or a light salad to complement the rich flavors.

8. Can I grill it afterward?

Yes! Gently grilling or panini pressing adds a warm, melty layer on top of the cold-pressed base.

9. Is this kid-friendly?

Absolutely—adjust fillings to milder preferences like ham and cheese with pesto.

10. Great for parties?

Yes—slice into bite-sized squares and offer alongside other finger food for easy grazing.

Conclusion

The Italian Pressed Sandwich is a crave-worthy fusion of bold Italian flavors, perfect for make-ahead meals and sharing. With its savory layers compacted into tidy, sliceable perfection, it brings charm and convenience to casual meals and festive gatherings alike.

Italian Pressed Sandwich

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Buttery shortbread cookies with a tender crumb, filled with tangy lemon curd for a bright, elegant treat perfect for spring or special occasions.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 14 mins
• Total Time: 45 mins
• Yield: 24–30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 2 cups all-purpose flour
2. 2 tbsp cornstarch (optional, for extra tenderness)
3. 2/3 cup granulated sugar (plus extra for rolling)
4. 1 cup unsalted butter, room temperature
5. 1 large egg yolk
6. 1 tsp vanilla extract
7. 1 tbsp lemon zest
8. 1/2 cup lemon curd (homemade or store-bought)
9. Pinch of salt

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

1. In a mixing bowl, whisk together flour, cornstarch, sugar, salt, and lemon zest.
2. Cut in the butter until crumbly, then mix in egg yolk and vanilla until a soft dough forms.
3. Roll dough into 1-tablespoon-sized balls and coat lightly in granulated sugar if desired.
4. Place on prepared baking sheet and use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
5. Bake for 10–14 minutes, until edges are just starting to turn golden.
6. While still warm, fill each indentation with lemon curd.
7. Cool completely before serving or storing.

Notes

1. Chill dough for 30 minutes before shaping for better control and less spreading.
2. Fill with lemon curd after baking to avoid overcooking the filling.
3. For variety, swap lemon curd with raspberry or apricot jam.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 7g
• Sodium: 40mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg