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Pressed Italian Picnic Sandwich

Pressed Italian Picnic Sandwich

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: Overnight
  • Total Time: 15 minutes + hold overnight
  • Yield: 4 1x
  • Category: Sandwich
  • Method: Refrigerate
  • Cuisine: Italian


  • 112 ounce loaf of your favorite Italian bread
  • 13 ounce package proscuitto
  • 16 ounce package of mix Italian meats (salami, capocollo, calabrese) your choice
  • 1214 slices Tomato
  • 1214 slices Fresh Mozzarella
  • 2 cups baby spinach
  • 1 cup basil leaves
  • Italian Oil
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning


  1. Mix ingredients for Italian oil and set aside.
  2. Slice loaf of bread in half horizontally. Spread each side of bread with oil mixture.
  3. The layer 1/2 spinach, 1/2 cheese, meats, basil, tomatoes, remaining cheese, and remaining, spinach.
  4. Drizzle oil mixture on each layer as you build the sandwich.
  5. Place top on sandwich and press down. Wrap sandwich tightly in plastic wrap, then in tin foil. Making the sandwich on the plastic wrap makes it easier to wrap.
  6. Place sandwich on a plate or small cookie sheet. Lay a weight (I used a 5 pound bag of flour) on top of sandwich and refrigerate overnight.
  7. Unwrap, slice and enjoy!

Keywords: Pressed Sandwich, Italian bread, prosciutto, salami, capocollo, calabrese, tomato, fresh mozzarella, spinach, basil, olive oil