Perfect picnic sandwiches, these Pressed Sandwiches are great for Summer eating, whether a BBQ or a picnic. Easy to make ahead and they travel well!
Why you’ll love these pressed sandwiches
These lovely Pressed Italian Sandwiches are perfect for Summer picnics or packed lunches, as they are hearty and filling, can be made well ahead and travel well.
They are also great for Summer entertaining, as they are such pretty little packages that are easy to eat without plates. I love how all the flavours come together in this sandwich and notice how it’s red, white and green – just like the Italian flag!
Video: How to Make Pressed Italian Sandwiches
Key Ingredients
While there are endless possibilities of fillings for sandwiches, my Italian version features homemade roasted red peppers, a variety of Italian deli meats, bocconcini (with a little balsamic drizzle) and arugula, all on a lovely ciabatta bun.
How to store these Italian Sandwiches
These picnic sandwich will also keep really well in the fridge for several days, either before they are trimmed and cut or after. That makes them great for Summer snacking or when planning entertaining.
Cook’s Notes
- Pressed sandwiches are endlessly customizable. You can swap out spinach for the arugula, or sun-dried tomato for the roasted red pepper. And so on. The possibilities are endless.
- You can use any size ciabatta, from small buns to larger loaves. I like to start with a ciabatta baguette that I cut in half to make two 12-inch-ish loaves.
- I like to trim the edges off the sandwiches to make them neat squares and to enjoy seeing all the layers. But don’t throw away the trimmings! Chop them up and combine with some leafy greens and a drizzle of balsamic or Italian dressing for an absolutely fabulous salad.
- When it comes to adding a weight to press the sandwiches in the fridge, I use my cast-iron grill pan and the cast-iron press that came with it, topped with some cans to even out the weight. Refrigerate with the weight at least 6 hours or ideally, overnight.
- To keep the sandwich freshest, keep in the fridge, tightly wrapped in the plastic wrap and un-trimmed. When ready to serve or transport, simply trim the side and end crusts and if you like, wrap in a strip of parchment paper secured with some twine. You can then re-wrap in plastic wrap, if needed to keep them from drying out while they wait to be eaten.
- While it’s tempting to reach for a jar of roasted red peppers, I find that those packed in oil bring a little too much moisture to the pressed sandwich, making for the possibility of soggy bread. It only takes a few minutes to make your own, so I highly recommend that.
How to Serve
Once assembled, these are tightly wrapped and refrigerated with a weight on to to “press” them overnight. The next day, simply trim the sandwich loaf, cut in to small pieces and wrap with a little parchment and twine.
Get the Recipe: Pressed Italian Picnic Sandwiches
Ingredients
- 1 Ciabatta Baguette, cut in half to make approx. two 12-inch pieces
- 3 Tbsp butter
- 3 medium red peppers
- 3 cups arugula, rinsed and patted dry
- 2 cups bocconcini, sliced
- 10 oz Assorted Italian deli meats, (I used Soppressata Salami, Capocollo and Napoli Salami)
- Balsamic Vinegar
- Olive Oil
- Salt and Pepper, to taste
Instructions
- To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
- To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
- Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
- Refrigerate at least 6 hours or ideally, overnight.
- When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Exquisito, especial con pan integral.
¡Me alegra que hayas disfrutado estos sándwiches! Gracias :)
Sandwiches look gorgeous. Just want to confirm that they can be made 36 hours before serving? Going to an evening summer concert and these seem perfect to enjoy!
Hi Marta and yes, 24 hours is pretty much built in with the overnight pressing and they keep really well for some time after that. Just make sure they are really well wrapped (I double wrap with plastic wrap) and don’t cut them into individual pieces until closer to serving.
For vegetarians what can we use instead of the meat ?
Hi Tejal, you might want to try my roasted vegetable pressed sandwiches. You can find them here – https://www.seasonsandsuppers.ca/pressed-vegetable-goat-cheese-sandwich/
We make these for my husband every Father’s Day. We add a little pesto and use balsamic glaze instead of the vinegar. Delicious! Thank you!
Sounds lovely, Samantha and perfect for Father’s Day! Thanks so much :)
What size are the squares? Looking forward to making them. Know they will be gone in a minute.
Hi Kathy, these ones are roughly 2″ x 2″, but it somewhat depends on how wide your sandwich is. I just cut then as long as they are wide, to make a nice neat square.
The perfect sandwich that’s pretty enough to serve company. But what kind of paper is the wrapping?
Hi Alexia, it is unbleached parchment paper :)
Old thread but I want say “Thank you”! A great friend of mine would put these in her daypack in Europe & by the time lunch came they were amazing. She’s vegetarian so hers leaned towards more veggies, artichokes zuchs & other, olives. They are so “add what you love!” Thanks for the simple start to an awesome travel friendly meal!
Thanks so much, Christine :) So glad they are being enjoyed in so many forms!
Made these for 16 guys playing in a charity golf tournament to take out on the course with them. They are still talking about them a week later! I was told there were offers of cash for sandwiches, and one in our group actually putted with his sandwich hanging out of his mouth to keep it away from his partner. Awesome! Thank you for sharing this “keeper.”
Lol! So glad to hear :) Thanks!
I made these yesterday for a light luncheon. Everyone loved them and they looked fantastic. Very simple to make. I served them with your classic tomato feta salad…another hit with the guests!
Sound like a perfect lunch :) And perfect with the tomato salad! Thanks :)
I love these for a summer picnic lunch! They look straight out of an Italian bakery :)
Thanks Laura :)
Such a delicious sammy Jennifer. As a matter of fact, just looking at them is making me want to plan a picnic just so that I have an excuse to make them. The hubby and I love Italian sandwiches but reserve them for special occasions since they aren’t the healthiest of food options. A picnic is certainly a special occasion. P.S. I love how you cut them into perfect squares.
Thanks so much, Lynn :)
I’m thrilled you decided to update and re-share these Pressed Italian Picnic Sandwiches, Jennifer, because they look beyond amazing!! These beauties are stuffed to the gills with deliciousness! My husband is an Italian Sandwich lover, so I can’t wait to make him these!! I know they are going to be a huge hit!! Pinned! Cheers, friend!
Thanks so much, Cheyanne :)
I’ve been drooling over these gorgeous little sandwiches for years – I just need to make them! Love the video – you make it look so easy :) Perfect for a picnic or hot summer day!
Thanks Tricia and yes, they really are delicious little sandwiches. I make them often. I love them for Summer lunches :)
Reading the recipe, tells me these sandwiches will be delicious but hands down, your presentation knocks this recipe, out of the ball park! Simply, this is the most beautiful of sandwich recipes. I suppose I should have reserved comments until I had tried your recipe,but as a new subscriber,seeing so many beautiful displays of food, I felt compelled to address, well, the obvious! I’m having a wonderful time looking at all of your recipes and soon, will enjoy eating them!
Thanks so much, Julie :) I am firmly in the “we eat with our eyes first” camp, so I’m all about the presentation! And of course, it needs to taste delicious, too (and these really are yummy little sandwiches).
These are the coolest little packages, it would be like Christmas morning just opening up the picnic basket!
Thanks Sue and yes, it feels like a little present when you unwrap these sandwiches :)
Perfection!
Thanks so much :)
How cute! I love it when picnic food looks great besides being delicious:)
Thanks Milena and me, too! It feels so special when you sit down with one of these sandwiches and only takes a minute :)
Wow – truly excellent presentation! These would be fabulous for a baby shower in a mountainous pile, tied up with pink or blue strings! Or even made into smaller, finger sized sandwiches for more of an hors d’oeuvres presentation! I love how squared off and linear looking they are! Brava!
Thanks so much, Erin and yes, these would be perfect for a shower or outdoor wedding, too!
These are so pretty! I’m usually pretty casual when it comes to a picnic, but I feel like I’d need a fancy little picnic basket and a tablecloth to eat these from! How fun!
Thanks Melissa :)
Picnic perfect indeed! I go for Italian sandwiches any day and and you shaped these so neatly.
Thanks so much, Kankana!
These are the cutest little sandwiches Jennifer! I know I’d love them. I love Italian anything and all those meats on ciabatta is making me hungry right now! Your job is done! And done well!
Thanks so much, Mary Ann!
I love those perfect squares and the video is great. I had lunch not long ago but I’d love one of these right now.They look like they’re loaded with wonderful flavor!
Thanks Chris and I’m always amazed at how well these keep in the fridge. You can enjoy these for days!
These looks amazing! Beautiful photos!
Thanks so much, Edyta :)
I’d love join in your picnic! This is a favorite sandwich of mine! Nice video, my friend!! Pinned!
Thanks so much, Annie :)
I’m ALWAYS up for a good sandwich and this one looks delish! Love the wrapping – too cute! Plus, those bocconcini? I could pop those like candy, lol!
Thanks so much, Dawn and I love those bocconcini, too!