Pressed Picnic Sandwich
Elevate your picnic game with this flavorful and visually stunning Pressed Picnic Sandwich—a perfect blend of gourmet ingredients and easy preparation. Built on a hearty ciabatta loaf and layered with creamy pesto, rich provolone, savory salami, delicate prosciutto, and an array of vibrant toppings like roasted red peppers, fresh spinach, and tangy kalamata olives, this sandwich is a feast of textures and flavors. A drizzle of olive oil and balsamic vinegar ties it all together, while the unique pressing technique melds the ingredients into a compact, portable masterpiece. Ideal for picnics, potlucks, or make-ahead meals, this sandwich is as practical as it is delicious. Prepare it the night before for effortless serving the next day—no fuss, just flavor-packed bites in every slice!
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Recipe Information
Ingredients
- 1 whole ciabatta loaf
- 0.5 cup pesto
- 8 slices provolone cheese
- 6 slices salami
- 4 slices prosciutto
- 0.5 cup roasted red peppers, drained and sliced
- 1 cup fresh spinach
- 0.25 cup kalamata olives, sliced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Using a serrated knife, slice the ciabatta loaf in half horizontally to create a top and bottom piece.
Spread the pesto evenly across the cut side of both the top and bottom halves of the bread.
On the bottom half of the bread, layer the provolone cheese slices, followed by the salami and prosciutto.
Add the roasted red peppers evenly over the meats, followed by the fresh spinach leaves.
Scatter the sliced kalamata olives and red onion evenly across the spinach layer.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create a dressing. Drizzle the dressing over the layered ingredients.
Carefully place the top half of the ciabatta loaf back onto the sandwich. Gently press down to compact the layers slightly.
Wrap the entire sandwich tightly in plastic wrap, ensuring it is sealed completely.
Place the wrapped sandwich on a baking sheet, then place another baking sheet on top of it. Weigh it down with something heavy, such as cans or a cast-iron skillet.
Refrigerate the weighted sandwich for at least 4 hours, preferably overnight, to allow the flavors to meld and the sandwich to compress.
When ready to serve, unwrap the sandwich and use a serrated knife to slice it into portions. Serve and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 486 mg | 37% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
