Pressed Italian Sandwich Recipe

Name: Pressed Italian Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 artichoke hearts, steamed and quartered or 1 (14-ounce) can artichoke hearts, drained; 3 plum tomatoes, chopped; 1/4 cup pitted and chopped black olives; 1/4 cup small diced red onions; 2 tablespoons chopped parsley leaves; 1 tablespoon chopped marjoram; 1 lemon, juiced; Salt; Freshly ground black pepper; 1 (6-ounce) can Italian oil packed tuna, drained; Extra-virgin olive oil; 1 loaf foccacia, split in 1/2 lengthwise; 4 tablespoons unsalted butter

Servings: persons

6 artichoke hearts, steamed and quartered or 1 (14-ounce) can artichoke hearts, drained
3 plum tomatoes, chopped
1/4 cup pitted and chopped black olives
1/4 cup small diced red onions
2 tablespoons chopped parsley leaves
1 tablespoon chopped marjoram
1 lemon, juiced
Salt
Freshly ground black pepper
1 (6-ounce) can Italian oil packed tuna, drained
Extra-virgin olive oil
1 loaf foccacia, split in 1/2 lengthwise
4 tablespoons unsalted butter

1
Combine artichokes, tomatoes, olives, red onions, parsley, marjoram, and lemon juice.
2
Season with salt and pepper and mix well.
3
Add the tuna and mix well, being careful not to break it up too much.
4
Drizzle with olive oil and season.
5
Spread the tuna mixture onto the bottom half of the bread.
6
Top with the upper portion of the bread, press down firmly and cut into sandwich sized pieces.
7
Brush the outside of the bread with olive oil.
8
Have a large, cast iron skillet or a large griddle heated.
9
Have a smaller cast iron skillet heating on the stove.
10
Place the sandwich on the griddle or in the larger cast iron skillet.
11
Top with the other hot skillet and cook just until both sides are golden brown and toasted.
12
Slice and serve.

159

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 artichoke hearts, steamed and quartered or 1 (14-ounce) can artichoke hearts, drained, 3 plum tomatoes, chopped, 1/4 cup pitted and chopped black olives, 1/4 cup small diced red onions, and more.

Yes, Pressed Italian Sandwich 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!

Pressed Italian Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions