Best Pressed Italian Sandwich Loaf Recipe

Name: Best Pressed Italian Sandwich Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf Ciabatta, Cut Lengthwise; 3 Tablespoons Pesto (prepared Or Homemade); 3 Tablespoons Sun-dried Tomato Paste; 3 Tablespoons Mayonnaise; 1/4 pounds Gruyere Cheese; 1/4 pounds Peppered Salami; 1/4 pounds Prosciutto Ham; 1/4 pounds Soppresata; 1/4 pounds Provolone Cheese; Optional Toppings: Pepperoncini Pepper Slices, Roasted Red Pepper Slices, Basil Leaves

Servings: persons

1
On one half of the ciabatta loaf, spread the three tablespoons of pesto.
2
The pesto may either be prepared or homemade.
3
Mix together the sun dried tomato paste and mayo, and spread on the other half of the loaf.
4
On the bottom piece of ciabatta, place the slices of gruyere cheese, followed by salami, prosciutto and soppresata.
5
Next, place the roasted red peppers and pepperoncini, followed by the basil (if desired) and the provolone.
6
Cover with the top of the ciabatta.
7
Place the entire loaf on a cutting board or baking sheet and wrap very tightly with plastic wrap.
8
Press the sandwich firmly together, and place a heavy object on top of it, such as a cast-iron skillet or bricks wrapped in tin foil or in plastic bags.
9
This is what makes it a pressed sandwich and it will be easy to devour without the fillings falling out.
10
Refrigerate for 3 hours to overnight.
11
Before you are ready to eat this beautiful creation: remove the plastic wrap and cut into individual sandwiches.
12
These are perfect for picnics or to take along on a road trip or just make them because youre hungry and youre craving a hearty sandwich that will leave you full and satisfied!
13
Enjoy this sandwich with a light green salad and a hearty slice of watermelon!

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf Ciabatta, Cut Lengthwise, 3 Tablespoons Pesto (prepared Or Homemade), 3 Tablespoons Sun-dried Tomato Paste, 3 Tablespoons Mayonnaise, and more.

Yes, Best Pressed Italian Sandwich Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Pressed Italian Sandwich Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions