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Pressed Italian Sandwich - A Savory, Make-Ahead Crowd-Pleaser

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 large rustic Italian loaf (or ciabatta, focaccia, or a round boule)
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 2 cloves garlic, finely minced (optional)
  • 1/3 cup olive tapenade or pesto (optional but recommended)
  • 6–8 slices provolone (or mozzarella, sliced)
  • 6–8 slices Genoa salami
  • 6–8 slices capicola or hot soppressata
  • 6–8 slices mortadella (or ham)
  • 1–2 roasted red peppers, patted dry and sliced
  • 1/2 cup marinated artichoke hearts, chopped and patted dry
  • 1/3 cup pepperoncini, sliced and drained
  • 1 small red onion, very thinly sliced
  • 1 cup arugula or shredded romaine
  • Fresh basil leaves (optional, for extra freshness)
  • Foil or parchment paper, and a heavy skillet, bricks, or cans for pressing

Method
 

  1. Prep the bread: Slice the loaf horizontally. If the bread is very thick, scooping a little from the center helps make room for fillings. Don’t remove too much—you still want structure.
  2. Make the dressing: In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, pepper, and garlic (if using). Taste and adjust seasoning.
  3. Season the bread: Brush the cut sides of the bread generously with the dressing. Go all the way to the edges so every bite has flavor.
  4. Spread a base layer: Add a thin layer of olive tapenade or pesto to the bottom half of the bread. This adds richness and helps keep the bread from getting soggy.
  5. Layer the cheese first: Lay down half the provolone. Cheese forms a moisture barrier and keeps the bread crisp.
  6. Add the meats: Layer salami, capicola, and mortadella evenly. Overlap slices slightly so you cover the surface without bulking one area.
  7. Pile on the veggies: Add roasted red peppers, artichokes, and pepperoncini. Pat them dry first so the sandwich doesn’t get watery.
  8. Add onion and greens: Scatter thin red onion slices and a handful of arugula. Add basil leaves if using. Drizzle a little more dressing over the veggies.
  9. Top with remaining cheese: Finish with the remaining provolone. Again, this helps seal in moisture and keeps the sandwich tidy after pressing.
  10. Close and wrap: Set the top half of the bread on, press gently, then wrap the entire sandwich tightly in parchment and then foil. The snug wrap is key for good pressing.
  11. Press the sandwich: Place on a baking sheet. Top with a heavy skillet or a cutting board weighed down with cans or bricks. Refrigerate and press for at least 2–3 hours, ideally 6–12 hours.
  12. Slice and serve: Unwrap, then slice into wedges or rectangles using a sharp serrated knife. Serve at room temperature or slightly chilled.