Pressed Italian Sandwiches

linda hennessey


If you are not a huge fan of ciabatta rolls, you can substitute kaiser rolls. Also, if arugula is not available, I use fresh spinach as a great substitute.


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7 oz
jar fire roasted sweet red bell peppers
olive oil
salt & pepper to taste
6 medium
ciabatta rolls (or use loaf and slice after)
2-3 Tbsp
1 1/2 lb
assorted italian meats (three variates of salami)
1 pkg
bocconcini medallions (or use sheet)
balsamic vinegar
1 bunch
of arugula (rinsed and patted dry)

How to Make Pressed Italian Sandwiches


  • 1Remove peppers from jar. Place in bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • 2To prepare the sandwiches, cut your ciabatta rolls in half and butter each piece. This will help prevent moisture from getting into the bread. Place a layer of red pepper on bottom slice of bread.
  • 3Top with a generous layer of cold meats (4 or 5 layers).
  • 4Pat your Bocconcini slices dry with a piece of paper towel. Top the cold meat with a layer of the bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices.
  • 5Top with a generous layer of arugula. Top with the top slice of ciabatta.
  • 6Wrap each sandwich tightly with plastic wrap and place on a platter. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight. Refrigerate at least 6 hours or ideally, overnight. When ready to serve, remove from plastic wrap.
  • 7For a cute presentation or picnic you can trim the sides and wrap each in parchment paper tied with string.

Printable Recipe Card

About Pressed Italian Sandwiches

Regional Style: Italian

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