Pressed Italian Sandwiches

It’s picnic weather somewhere, right? Because I have been anxiously waiting to share these Pressed Italian Sandwiches with you. Not that you should wait for a picnic to make them, because they are pretty much my favorite sandwich ever. They just happen to be the perfect picnic sandwich, since they’re loaded with meat and cheese, and everything is squeezed into a neat, compact package.

I’ve also served these sandwiches at parties and buffets and they’re always a huge hit. The best part is, they need to be made the ahead, which leaves you free for other things when you’re hosting guests. These sandwiches keep well for 3-5 days in the refrigerator, maybe even longer, and the leftovers are great for packing in lunches. You can use any kind of Italian cold cuts and sliced cheeses you like in the recipe. If I’m serving a crowd, I usually make two slightly different versions. The possibilities are endless, so have fun with it!

Pressed Italian Sandwiches
Pressed Italian Sandwiches
Serves 8
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
213 calories
5 g
32 g
15 g
15 g
6 g
75 g
534 g
1 g
0 g
9 g
Nutrition Facts
Serving Size
75g
Servings
8
Amount Per Serving
Calories 213
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 32mg
11%
Sodium 534mg
22%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 15g
Vitamin A
12%
Vitamin C
5%
Calcium
22%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ciabatta loaf
  2. 1/4 cup prepared basil pesto
  3. 1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
  4. 1/2 pound sliced Provolone cheese
  5. 1 cup fresh spinach, arugula or basil
  6. Salt and pepper, to taste
Optional toppings
  1. Finely chopped olives (black or green)
  2. Roasted red peppers
  3. Sun dried tomatoes
  4. Roasted garlic
Instructions
  1. Slice ciabatta loaf in half horizontally.
  2. Spread desired amount of pesto over the bottom half of the bread. Don' t over-saturate the bread.
  3. Layer the Italian meats over the pesto. Top with the sliced cheese.
  4. Layer the spinach or other greens over the cheese.
  5. Optional toppings can be added to either the top or the bottom of the sandwich.
  6. Sprinkle with salt and pepper,to taste.
  7. Place the top half of the loaf over the sandwich fillings.
  8. Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).
  9. Let the sandwich sit for at least 6 hours, but preferably over night.
  10. Unwrap, cut into 8 pieces and serve.
beta
calories
213
fat
15g
protein
15g
carbs
5g
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Let's Dish Recipes http://www.letsdishrecipes.com/

Who Dished It Up First: Adapted from Sunset Magazine.

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Comments

  1. It is not quite picnic weather in Utah but this sandwich looks delish! I have always wanted to make on ot these sandwiches. Looks like the perfect recipe. Have a great week.

  2. Yum! Thanks for sharing this delicious recipe:) Have a blessed day, HUGS!

  3. I am so excited for picnic weather. I think we had our last hurrah for snow here this weekend. Slammed with snow this weekend & then expecting 50’s by the end of the week. Yay!!

    Will definitely be making these- looks SO GOOD!!!! Hope you have a wonderful week my friend!

  4. Cannot wait to share these at my next gathering. They look delicious, thanks for the recipe!

    Coordinately Yours,

    Julie

  5. That is so awesome Brittany! Thank you so much for sharing :)

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