Best Italian Pressed Sandwich Recipes

Pressed Italian Picnic Sandwich with Olive Relish image

Provided by Valerie Bertinelli

Time 4h30m

Yield 4 servings

Number Of Ingredients 12

1 small celery rib, finely chopped
1 small clove garlic, finely grated
1 cup pitted olives, preferably a mix of colors, chopped
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
1 large loaf ciabatta, split horizontally
1/2 pound sliced provolone
2 to 3 ounces thinly sliced Genoa salami
2 to 3 ounces thinly sliced roasted turkey
2 to 3 ounces thinly sliced ham
2 to 3 ounces thinly sliced mortadella

Steps:

Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

Italian Pressed Sandwich image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 11

1 loaf rustic boule (1 pound), halved horizontally
1/4 cup plus 2 tablespoons mayonnaise
Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
3 tablespoons capers, preferably salt-packed, rinsed and drained
Coarse salt and freshly ground pepper
3 ounces thinly sliced turkey
3 ounces thinly sliced provolone
3 ounces thinly sliced spicy capocollo or soppressata
1 bunch watercress, thick stems removed, chopped (1 1/2 cups)
1 medium tomato, thinly sliced
Potato chips and sliced fruit, such as figs, for serving

Steps:

Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

PRESSED ITALIAN PICNIC SANDWICH image

Yield 8-10 servings

Number Of Ingredients 11

1 loaf rustic Italian bread, such as ciabatta
1 1/2 tsp Dijon mustard
1 Tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper
6 oz goat cheese
1 (7 oz) jar roasted red peppers, drained and blotted dry
1 (8 oz) jar marinated artichokes, drained
4 oz prosciutto, thinly sliced
4 oz hard salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs (basil, cilantro, parsley, etc.)

Steps:

1. In a medium bowl, combine the mustard and vinegar. Whisk in the olive oil. Whisk in 2 Tbsp warm water. Season to taste and set aside. 2. Slice the loaf of bread lengthwise and make a hollow by removing some of the inside bread; reserve for another use or discard. 3. Spread the goat cheese over the bottom crust. Top with red pepper strips and artichokes. Drizzle half of the vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. 4. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a phone book, on top for at least 1 hour. When ready to serve, slice into 10 pieces.

Make-Ahead Italian Pressed Sandwich image

Provided by @MakeItYours

Number Of Ingredients 11

1 loaf (14 oz) ciabatta bread, cut in half horizontally
1 tablespoon olive oil
8 slices deli ham (about 6 oz)
8 slices mortadella (about 8 oz)
8 slices soppressata dry salami (about 2 oz)
4 slices provolone cheese (about 3 oz)
1/2 cup roasted red bell peppers (from 12-oz jar), drained
6 large leaves fresh basil
6 oz fresh mozzarella cheese, cut into 1/4-inch thick slices
1/2 cup baby spinach
1 teaspoon red wine vinegar

Steps:

Place bread halves on work surface, cut sides up. Tear bread from top half, leaving about a 1/2-inch shell. Brush cut side of top half with olive oil.
Layer ham, mortadella, soppressata and provolone on bottom half of ciabatta. Top with a layer of roasted peppers, fresh basil, fresh mozzarella and spinach. Drizzle vinegar over spinach; replace top half of ciabatta.
Wrap entire loaf with plastic food wrap, slightly pressing. Place in refrigerator; weigh it down with 13x9-inch (3-quart) glass baking dish. Refrigerate at least 2 hours but no longer than 12 hours.
When ready to serve, unwrap. Cut crosswise into 6 slices.