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Sara Emma

Pressed Italian Picnic Sandwich

A sturdy, flavor-packed sandwich that gets better the longer it sits. Perfect for feeding a crowd at the park.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Healthy, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large loaf Ciabatta or French Bread
  • 1/4 cup Pesto or Italian Dressing
  • 1/4 lb Provolone Cheese sliced
  • 1/4 lb Salami or Pepperoni
  • 1/4 lb Deli Ham or Turkey
  • 1/2 cup Roasted Red Peppers drained and patted dry
  • 1 cup Fresh Arugula or Spinach
  • 1/4 cup Pepperoncini or Pickles optional

Equipment

  • Serrated Knife
  • Plastic Wrap
  • Heavy Weight (Skillet or Bricks).

Method
 

  1. Slice the bread loaf in half lengthwise. Hollow out a little bit of the bread from the top and bottom halves to make room for fillings.
  2. Spread pesto or Italian dressing generously on both sides of the bread.
  3. Layer the cheese first (this creates a barrier so the bread doesn't get soggy).
  4. Add layers of salami, ham, roasted peppers, and arugula.
  5. Place the top half of the bread back on. Wrap the entire sandwich very tightly in plastic wrap or parchment paper and twine.
  6. Place the sandwich on a tray in the fridge and put something heavy on top (like a heavy book or a cast iron pan).
  7. Press for at least 2 hours (or up to 24 hours).
  8. Slice into individual portions right before you leave for your picnic.

Notes

Ensure all wet ingredients like peppers are very dry before adding to the sandwich.