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!
Cut 2 sheets of parchment paper. Lay one sheet of parchment onto sheet pan.
Slice bread through the middle. Place bottom of bread on sheet of parchment paper.
In a small bowl mix mayo and pesto. Generously spread pesto mayo on both sides of bread.
Begin layering sandwich with meats. Then lay on red bell peppers.
Arrange arugula leaves on top of peppers. Then place cheese slices on top. Repeat process for up to two or three layers.
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.
Cut two strings of kitchen twine. Tie strings to secure pans tightly together.
Wrap pans with cling wrap around sheet pans and sandwich like a present. Finish by placing weight on top of the sandwich.
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.
Serving Size 2
Servings 0