Ciabatta rolls are layered with olive tapenade, Italian cold cuts, two types of cheese, artichoke hearts, and roasted red pepper, then pressed under a heavy skillet. This Italian pressed sandwich is easy to customize and is perfect for picnics and packed lunches!
Bring the Deli to You By Making Your Own Pressed Sandwiches
Fughadaboutit! These Itailan pressed sandwiches are just as good as or better than any you’ll find in a Jersey deli. Layers of savory Italian cold cuts, creamy cheeses, fresh basil, briny olive tapenade, roasted red peppers, and marinated artichoke hearts are already a dream team. But when you sandwich all that goodness together between balsamic-brushed ciabatta rolls and press the whole thing beneath a cast iron skillet for a few hours, something magical happens.
Pressing a sandwich isn’t just about making it easier to eat (though that’s a nice bonus). The weight gently compresses all those spunky layers, helping the flavors mingle and soak into the bread while creating the perfect bite every single time. No ingredients sliding out the back, no uneven mouthfuls — just perfect sandwich harmony.
This Italian pressed sandwich is the make-ahead hero of picnics, road trips, beach days, and desk lunches. Prepare it ahead, let time do the heavy lifting, and eat all the delicious rewards later. Badda bing!
Enjoy!
Heidi’s Tips for Recipe Success
A blend of cold cuts and cheeses makes for a more interesting sandwich. You can mix and match the meats and cheeses however you like, but variety is key.
Wrap the sandwiches in plastic wrap before pressing. This contains all of the layers and makes for a cleaner bite.
Chill for 2 hours so the flavors can meld. The chill time also gives the dressing time to soften the ciabatta so it’s easier to bite into.
The Sandwich Fixings
The full recipe, with amounts, can be found in the recipe card below.
- Ciabatta rolls — Chewy ciabatta holds up well when loaded with toppings and pressed beneath a skillet, but Italian bread or thickly sliced sourdough would also work.
- Cold cuts — I layered prosciutto, Genoa salami, and capicola on my sandwich, but the world’s your oyster! The key thing is to ask the deli counter to slice the meats very thinly so they’re easier to stack and eat.
- Cheese — I used fresh mozzarella for creaminess and provolone for flavor.
- Olive tapenade — I prefer black olive tapenade for making sandwiches, but use your favorite or omit if you’re an olive hater.
- Marinated veg — Marinated artichoke hearts are a favorite Italian sandwich topping of mine, and I also added a few strips of roasted red peppers to each sandwich.
- Fresh basil — Don’t be shy with the basil; it adds a pop of freshness that keeps the sandwich from tasting heavy.
- Balsamic dressing — A little dressing brushed onto the cut sides of the bread adds tons of flavor.
Ingredient Swaps and Substitutions
- Swap cold cuts and cheeses — There are dozens of ways you can customize your Italian pressed sandwich, so feel free to use any combination of meats and cheeses you like.
- Swap the dressing — Instead of balsamic vinaigrette, use your favorite Italian dressing for a different flavor profile.
- Swap the olive tapenade — Replace the briny tapenade with basil pesto.
- Swap the veg — Instead of artichoke hearts and roasted red pepper, use pepperoncini, giardiniera, or pickled red onions.
- Swap the basil — You can use any fresh herb you like, including oregano, rosemary, or Italian parsley.
How to Make an Italian Pressed Sandwich
- Make the dressing. Either whisk together the ingredients in a bowl or add everything to a jar, screw on the lid, and shake to combine.
- Prep the ciabatta rolls. Use a serrated knife to slice the rolls in half, then brush the balsamic dressing on the cut side of the top roll and schmear a little tapenade on the cut side of the bottom roll.
- Start layering. Load up your rolls with the cold cuts, cheeses, fresh basil, artichoke hearts, and roasted peppers.
- Wrap tightly in plastic wrap. And I mean tight. This holds the sandwiches together and helps them press neatly.
- Place a heavy skillet on top to press. I’ll place the wrapped sandwiches on a plate, put the plate in the fridge, and then place my cast iron skillet on top of the sandwiches. If you don’t have a heavy skillet, try using a cookbook weighted down with a can or two of beans.
Heidi’s Tip: This is a fantastic make-ahead sandwich recipe since the wrapped sandwiches need to sit under the skillet for at least 2 hours. I’ve even gone so far as to wrap and press the sandwiches overnight and then enjoyed them for lunch the next day!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Italian Pressed Sandwich Recipe
Ingredients
For the Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Sandwich
- 4 ciabatta rolls
- ½ cup black olive spread or tapenade
- 1 (12-ounce) jar of roasted red bell peppers, sliced
- 8 ounces fresh sliced mozzarella
- 8 ounces prosciutto, thinly sliced
- 8 ounces Genoa salami, thinly sliced
- 8 ounces capicola, thinly sliced
- 1 (8-ounce) jar marinated artichoke hearts, halved
- 8 slices provolone cheese
- 1 cup fresh basil leaves
Instructions
- Prepare the dressing. In a small bowl, mix ⅓ cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
- Prep the sandwich rolls. Slice 4 ciabatta rolls in half horizontally. Spread the black olive spread on the cut side of the bottom rolls and brush the cut side of the tops with some of the dressing.
- Layer the sandwiches ingredients. Arrange 3 ounces bell pepper strips on the each bottom half of the rolls. Top with 2 ounces sliced fresh mozzarella, and alternate layers of 2 ounces prosciutto, salami, and capicola. Top with 2 ounces halved artichoke hearts, 2 ounces provolone cheese, ¼ cup fresh basil leaves, and a drizzle of any remaining vinaigrette. Top each sandwich with the top ciabatta half.
- Wrap the sandwiches, chill, and enjoy. Wrap each sandwich very tightly with plastic wrap, wrapping lengthwise and around the width. Set a cast-iron skillet or other heavy object on top of the sandwiches. Chill in the refrigerator for 2 hours or overnight. To serve, unwrap the sandwich and cut in quarters, and serve.
Nutrition
What to Serve on the Side
I like to keep things simple by serving my Italian cold cut sandwich with chips and a garlic pickle, but if I’ve got more time on my hands I love to pair it with some type of salad.
- Pasta Salad — Tortellini Pasta Salad, Kale Caesar Pasta Salad, or Strawberry Balsamic Pasta Salad
- Potato Salad — Pesto Potato Salad, Grilled Potato Salad, No-Mayo Potato Salad
- Side Salad — Italian House Salad, Cucumber Salad with Dill, Mediterranean Tomato Salad
More Summer Sandwich Ideas
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