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Pressed Italian Picnic Sandwiches

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Pressed Italian Picnic Sandwiches are a delicious make-ahead meal layered with Italian meats, provolone cheese, vegetables, and a flavorful olive relish. Chilling and pressing the sandwich allows the flavors to meld together for an easy-to-slice, satisfying meal.

Ingredients

  • 1 ciabatta loaf or rustic Italian bread
  • 8 slices provolone cheese
  • 6 oz Genoa salami
  • 6 oz sliced ham
  • 6 oz mortadella
  • 6 oz roasted turkey (optional)
  • 1/2 cup olive relish or chopped marinated olives
  • 1/2 cup roasted red peppers, drained
  • 1/2 cup marinated artichokes, drained and chopped
  • 1/4 cup fresh basil or parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 cloves garlic, minced
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Slice the ciabatta loaf horizontally and lightly hollow out some of the soft interior if desired.
  2. Mix the olive relish or chopped olives with the garlic, herbs, olive oil, Italian seasoning, and black pepper.
  3. Layer half of the provolone cheese on the bottom half of the bread.
  4. Add the salami, ham, mortadella, and optional turkey in even layers.
  5. Top with the remaining provolone cheese and spread the olive relish mixture evenly over the cheese.
  6. Add the roasted red peppers and marinated artichokes.
  7. Place the top half of the bread over the filling and wrap the sandwich tightly in plastic wrap.
  8. Set the wrapped sandwich between two baking sheets and weigh it down with heavy cans or a skillet.
  9. Refrigerate for at least 4 hours or overnight before slicing into portions and serving.

Notes

  • Overnight pressing produces the best flavor and texture.
  • Swap turkey for prosciutto or extra salami if desired.
  • Fresh mozzarella can be used instead of provolone.
  • Add arugula, spinach, or lettuce for extra freshness.
  • Store tightly wrapped in the refrigerator for up to 3 days.
  • Serve cold or at room temperature for the best results.

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