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Italian Pressed Sandwich

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A hearty Italian pressed sandwich layered with cured meats, cheeses, and marinated vegetables, then compressed for bold, melded flavors. Perfect for make-ahead meals, picnics, or sharing.

Ingredients

  • 1 large ciabatta or focaccia loaf
  • 4 oz salami
  • 4 oz ham
  • 4 oz pepperoni
  • 4 slices provolone cheese
  • 4 oz mozzarella cheese
  • 1 cup roasted red peppers
  • 1 cup artichoke hearts
  • 1/2 cup olives or olive tapenade
  • 1/2 cup fresh basil leaves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Slice the bread horizontally, keeping it intact as one large sandwich loaf.
  2. Drizzle the inside with olive oil and red wine vinegar.
  3. Layer salami, ham, and pepperoni evenly over the bottom half.
  4. Add provolone and mozzarella cheese on top of the meats.
  5. Layer roasted red peppers, artichoke hearts, olives or tapenade, and fresh basil leaves.
  6. Sprinkle with Italian seasoning, minced garlic, salt, and black pepper.
  7. Place the top half of the bread over the fillings and press down gently.
  8. Wrap tightly in plastic wrap or foil.
  9. Place a heavy object on top and refrigerate for 2 to 4 hours or overnight.
  10. Unwrap, slice into portions, and serve.

Notes

  • Use grilled chicken or turkey as a meat alternative.
  • Make vegetarian with grilled vegetables like zucchini and eggplant.
  • Add pesto or balsamic glaze for extra flavor.
  • Store wrapped in the refrigerator for up to 2 days.
  • Serve cold or at room temperature for best results.

Nutrition

Find it online: https://thefamilycooking.com/italian-pressed-sandwich-2/