Italian Pressed Sandwich Recipe

This Italian pressed sandwich is easy to customize and is perfect for picnics and packed lunches!

📝 Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ciabatta rolls
• 1/2 cup black olive spread or tapenade
• 1 (12-ounce) jar of roasted red bell peppers, (sliced)
• 8 ounces fresh sliced mozzarella
• 8 ounces prosciutto, (thinly sliced)
• 8 ounces Genoa salami, (thinly sliced)
• 8 ounces capicola, (thinly sliced)
• 1 (8-ounce) jar marinated artichoke hearts, (halved)
• 8 slices provolone cheese
• 1 cup fresh basil leaves

👨‍🍳 Instructions

1. 1Prepare the dressing. In a small bowl, mix 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
2. 2Prep the sandwich rolls. Slice 4 ciabatta rolls in half horizontally. Spread the black olive spread on the cut side of the bottom rolls and brush the cut side of the tops with some of the dressing.
3. 3Layer the sandwiches ingredients. Arrange 3 ounces bell pepper strips on the each bottom half of the rolls. Top with 2 ounces sliced fresh mozzarella, and alternate layers of 2 ounces prosciutto, salami, and capicola. Top with 2 ounces halved artichoke hearts, 2 ounces provolone cheese, 1/4 cup fresh basil leaves, and a drizzle of any remaining vinaigrette. Top each sandwich with the top ciabatta half.
4. 4Wrap the sandwiches, chill, and enjoy. Wrap each sandwich very tightly with plastic wrap, wrapping lengthwise and around the width. Set a cast-iron skillet or other heavy object on top of the sandwiches. Chill in the refrigerator for 2 hours or overnight. To serve, unwrap the sandwich and cut in quarters, and serve.