Add to the list of the best no-cook camping foods, boating lunches, road trip snacks, pool lunches, or an easy make-ahead everyday lunch!

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An Italian pressed sandwich is a delightful creation that embodies the flavors of Italy, perfect for picnics, campong and boating lunches. This picnic sandwich features layers of Italian meats like salami and ham, provolone cheese, fresh vegetables like tomatoes or roasted red pepper and arugula, and a flavorful olive spread, all nestled between slices of ciabatta bread. The sandwich is wrapped tightly and pressed overnight, allowing the ingredients to meld together, creating a delicious, compact, and portable meal. This pressed picnic sandwich is a standout among no-cook camping foods and boating recipes, providing convenience and gourmet taste on the go.

This Pressed Italian Sandwich is perfect in so many ways!

It can be made in advance: Prep this picnic sandwich the night before for ultimate convenience.
No-cook camping foods- this one will be sure to be a favorite!!
It’s portable so it’s perfect for boating, picnics, camping and road trips
Flavor explosion: It screams summer and tastes like Italy
Meet the Pressed Italian Picnic Sandwich! Loaded with ham, cheese, veggies, and a killer olive spread all snugged up in ciabatta bread.
It’s endlessly customizable- Swap in your favorite meats, cheeses, and spreads!

Here are some ingredients that could go into an Italian pressed sandwich:

Meats: Salami, ham, prosciutto, mortadella, capicola
Cheeses: Provolone, mozzarella, fontina, asiago
Vegetables: Fresh tomatoes, roasted red peppers, artichoke hearts, arugula, spinach, basil
Spreads: Olive tapenade, pesto, sun-dried tomato spread, balsamic glaze
Condiments: Olive oil, balsamic vinegar, red wine vinegar, garlic, oregano, parsley

What You'll Need

Grab a ciabatta loaf, olive oil, balsamic and red wine vinegar, garlic, parsley, oregano, salami, ham, provolone or mozzarella, fresh tomato, basil, arugula, and an olive salad spread.

How to Make Picnic Sandwich

Prep the Bread: Slice it horizontally. Sometimes I remove a bit of the bread to make an area for all the meats and cheese.
Mix the Magic: Combine the oils, vinegar, garlic, and herbs.
Layer Up: Basil and arugula or spinach on the bottom, olive spread and cheese on top, followed by tomatoes or roasted red peppers and meats.
Press It: Wrap in plastic, press with something heavy, and chill overnight.

Variations

Go wild! Add artichokes, roasted peppers, or switch out the cheeses and spreads. This italian pressed sandwich is super flexible!

Serving Ideas

Serve this picnic sandwich for boating lunches, camping trips, road trips, pool days or an easy make-ahead every lunch.

This Italian-pressed sandwich is perfectly served with a watermelon salad or chips and dips. Think picnic sandwich vibes with extra yum!

Pro Tips

Keep it refrigerated and enjoy within two days.
If you don’t want the bread to be soggy, be sure to layer a piece of meat or cheese directly to the bread before adding tomato or red pepper.
You can make this with individual mini ciabatta loaves. Less slicing.
Sometimes I remove the edges after it is pressed for a nice clean look, but that’s a little over the top, I know:)