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Perfect Italian Pressed Picnic Sandwich Recipe Easy for a Crowd

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A quick and easy Italian pressed sandwich perfect for feeding 8-10 people, featuring layers of classic deli meats, cheeses, and a bright Italian vinaigrette, pressed to crispy perfection.

Ingredients

Scale
  • 1 Italian bread loaf (about 16 inches, crusty but soft inside; ciabatta or bakery baguette recommended)
  • 6 ounces Genoa salami, thinly sliced
  • 4 ounces capicola slices (or substitute with thinly sliced ham)
  • 6 ounces provolone cheese, sliced
  • ½ cup roasted red peppers, drained and sliced
  • ¼ cup sun-dried tomatoes packed in oil, drained and chopped
  • ¼ cup thinly sliced red onion (optional)
  • A handful of fresh basil leaves
  • Italian vinaigrette dressing:
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Butter, softened (for spreading on bread before pressing)

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Set aside to let flavors meld, stirring occasionally.
  2. Slice the bread: Cut the Italian loaf horizontally in half. If very thick, trim the top crust slightly for easier pressing. Spread softened butter evenly on the cut sides of both halves.
  3. Layer the fillings: On the bottom half, arrange 6 ounces Genoa salami evenly. Follow with 4 ounces capicola slices, then 6 ounces provolone cheese evenly distributed.
  4. Add veggies and herbs: Scatter ½ cup roasted red peppers, ¼ cup chopped sun-dried tomatoes, thinly sliced red onion (optional), and a handful of fresh basil leaves over the cheese.
  5. Drizzle vinaigrette: Gently drizzle about 3 tablespoons of the prepared Italian vinaigrette over the fillings, avoiding soaking the bread.
  6. Close and press: Place the top half of the bread over the fillings. Preheat panini press or grill press to medium heat. Place sandwich inside and press firmly for 5-7 minutes until bread is golden and crispy and cheese begins to melt.
  7. Slice and serve: Remove sandwich and let rest for 2 minutes. Slice into 8-10 portions using a sharp serrated knife. Serve warm or at room temperature.

Notes

Use softened butter on bread before pressing to brown nicely and prevent drying. Apply vinaigrette sparingly to avoid sogginess. Press at medium heat to melt cheese without burning bread. For no panini press, use a cast iron skillet with a weighted foil-covered pan. Gluten-free bread can be used but pressing times may vary. Sandwich can be assembled ahead and refrigerated, then pressed fresh before serving.

Nutrition

Keywords: Italian sandwich, pressed sandwich, picnic sandwich, panini, Genoa salami, provolone, capicola, Italian vinaigrette, crowd-pleaser, easy sandwich

Find it online: https://flurpchef.com/perfect-italian-pressed-picnic-sandwich-recipe-easy-for-a-crowd/