Pressed Italian Picnic Sandwiches
Pressed Italian Picnic Sandwiches are packed full of flavor and perfect for brunches, parties, baby showers, bridal showers, picnics, and more. Your guests will be impressed!
- Prep time
- 15 min
- Cook time
- 12 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups fresh basil leaves (loosely packed)
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup pine nuts
- 1 loaf focaccia
- 1 pound deli sliced chicken
- 1/2 pound deli sliced salami
- 1/4 cup sun-dried tomatoes
- 1/4 cup sliced olives
- 1/4 cup sliced pepperoncinis
- 1 (12 ounce jar) roasted red bell peppers (roughly chopped)
- 16 ounces fresh mozzarella cheese (sliced)
Instructions
- 1
Make the pesto by combining 2 cups fresh basil leaves, 3 cloves garlic, 1/2 cup grated Parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts in a food processor or blender. Blend until fairly smooth.
- 2
Cut 1 loaf focaccia in half horizontally. Spread the pesto on the top half and set aside.
- 3
On the bottom half, layer 1 pound deli sliced chicken and 1/2 pound deli sliced salami
- 4
In a small bowl, mix 1/4 cup sun-dried tomatoes, 1/4 cup sliced olives, 1/4 cup sliced pepperoncinis, and 1 (12 ounce jar) roasted red bell peppers. Sprinkle this mixture evenly over the meat layer.
- 5
Slice 16 ounces fresh mozzarella cheese and place it over the entire sandwich.
- 6
Place the pesto-covered top half of the focaccia onto the sandwich. Wrap the full loaf tightly in plastic wrap.
- 7
Set the wrapped sandwich on a baking sheet. Place another baking sheet on top. Add two heavy books or weights to press the sandwich. Refrigerate, weights and all, for 12 hours.
- 8
Once 12 hours have passed, unwrap the sandwich and slice into squares for serving. Wrap in wax paper and tie with cooking twine for a cute presentation.