Italian Pressed Sandwiches

Picnics and summer just go together.

Without much fuss, the Italian Pressed Sandwich works perfectly, adding a bit of panache to a relaxed outdoor meal.

Made in advance, it gets only better with time. 

While this recipe includes my favorite ingredients, so many others can be added or substituted. Alternate ingredients to consider might include roasted red pepper, marinated artichoke hearts, tapenade, pickles, red onion or oil, vinegar and oregano.

Ciabatta and Italian loaf breads also would work well.


Basil Pesto
Arugula Lettuce
Pepperoncini peppers, thinly sliced and patted dry
8 ounces Genoa Salami, thinly sliced

8 ounces Sopressata, thinly sliced
8 ounces Capocollo, thinly sliced
8 ounces Provolone cheese
Focaccia bread


Cut the focaccia loaf into three equal pieces and then slice each piece in half horizontally.

Spread the pesto on each half of the loaf. Add a handful of arugula, then layer with each of the meats and cheese and top with the peppers. Place the top half of loaf on the sandwich filling.

Wrap and tie each loaf tightly aluminum foil or plastic wrap. Place on a cookie tray and weight down with a cast iron pan or something equally as heavy and refrigerate overnight. Just before serving cut each loaf into thirds.

When serving these, I like to rewrap the loaves in parchment paper. It adds a little style.