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Italian Pressed Sandwich

Italian Pressed Sandwich

Italian Pressed Sandwich

RatingDifficultyBeginner

Any fun gathering needs a good finger sandwich, and this Italian Pressed version is what I call my “lasagna” of sandwiches! It’s layer upon layer of smoky Italian meats, cheese, roasted peppers and fresh arugula shmeared with a basil pesto mayo on hearty Italian bread. Feel free to add your own spin and choose your favorite meats, or substitute with grilled chicken or roasted vegetables – this sandwich is as versatile as it is delicious! Ideal for office parties, picnics, kid’s parties – or heck let’s face it any time is the right time for this sandwich!

Yields10 Servings
Prep Time20 minsTotal Time2 hrs 20 mins
Equipment
 Parchment paper
 kitchen twine or string
 3-5 pound weighted object (examples: brick, cast iron skillet)
 2 sheet pans
 Cling wrap
Ingredients
 1 large loaf Ciabatta bread or any Focaccia Italian bread
 1 cup mayonnaise
 4 tbsp prepared pesto
 Assortment of thinly sliced Italian meats such as Prosciutto, salami, pepperoni, ham, etc.
 2 roasted red bell peppers (sliced) or 1 (16 oz.) jar roasted peppers
 4 oz fresh Arugula
 Provolone cheese, thinly sliced
Directions
1

Cut 2 sheets of parchment paper. Lay one sheet of parchment onto sheet pan.

2

Slice bread through the middle. Place bottom of bread on sheet of parchment paper.

3

In a small bowl mix mayo and pesto. Generously spread pesto mayo on both sides of bread.

4

Begin layering sandwich with meats. Then lay on red bell peppers.

5

Arrange arugula leaves on top of peppers. Then place cheese slices on top. Repeat process for up to two or three layers.

6

Cover final layer with bread top. Lay other parchment paper sheet on top of the sandwich. Rest second sheet pan on top of sandwich and parchment paper.

7

Cut two strings of kitchen twine. Tie strings to secure pans tightly together.

8

Wrap pans with cling wrap around sheet pans and sandwich like a present. Finish by placing weight on top of the sandwich.

9

Place sandwich in the refrigerator with weight on top. Allow sandwich to rest weighted for at least 1-2 hours before unwrapping and slicing. The sandwich can be made a day in advance.

Ingredients

Equipment
 Parchment paper
 kitchen twine or string
 3-5 pound weighted object (examples: brick, cast iron skillet)
 2 sheet pans
 Cling wrap
Ingredients
 1 large loaf Ciabatta bread or any Focaccia Italian bread
 1 cup mayonnaise
 4 tbsp prepared pesto
 Assortment of thinly sliced Italian meats such as Prosciutto, salami, pepperoni, ham, etc.
 2 roasted red bell peppers (sliced) or 1 (16 oz.) jar roasted peppers
 4 oz fresh Arugula
 Provolone cheese, thinly sliced

Directions

Directions
1

Cut 2 sheets of parchment paper. Lay one sheet of parchment onto sheet pan.

2

Slice bread through the middle. Place bottom of bread on sheet of parchment paper.

3

In a small bowl mix mayo and pesto. Generously spread pesto mayo on both sides of bread.

4

Begin layering sandwich with meats. Then lay on red bell peppers.

5

Arrange arugula leaves on top of peppers. Then place cheese slices on top. Repeat process for up to two or three layers.

6

Cover final layer with bread top. Lay other parchment paper sheet on top of the sandwich. Rest second sheet pan on top of sandwich and parchment paper.

7

Cut two strings of kitchen twine. Tie strings to secure pans tightly together.

8

Wrap pans with cling wrap around sheet pans and sandwich like a present. Finish by placing weight on top of the sandwich.

9

Place sandwich in the refrigerator with weight on top. Allow sandwich to rest weighted for at least 1-2 hours before unwrapping and slicing. The sandwich can be made a day in advance.

Italian Pressed Sandwich
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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