How to Make Pressed Italian Picnic Sandwiches

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella has fewer calories, while ricotta is often less expensive.

salami

🥗Healthier: turkey salami

💰Cheaper: ham

Turkey salami is lower in fat, while ham can be a more affordable option.

provolone cheese

🥗Healthier: fontina cheese

💰Cheaper: cheddar cheese

Fontina offers a similar taste with fewer calories, while cheddar is often less expensive.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread adds fiber, while white bread is typically cheaper.

Place 2 cups of fresh basil leaves into a food processor.

Add 3 cloves of garlic, 1/4 cup of nuts, 1/3 cup of olive oil, and 1/2 cup of grated parmesan cheese to the food processor.

Blend until smooth and set aside.

Slice a loaf or two of focaccia in half lengthwise.

Spread the pesto on the top half of the focaccia.

On the bottom half, layer 1 pound of deli sliced chicken or turkey breast.

Top with 1/2 pound of sliced salami.

Scatter chopped pepperoncinis, sliced olives, chopped sun-dried tomatoes, and chopped roasted red bell pepper on top of the meat.

Finish with a layer of 16 ounces of sliced fresh mozzarella cheese.

Place the top piece of focaccia back on the sandwich.

Wrap the sandwich tightly with plastic wrap.

Place the wrapped sandwich on a baking sheet and top with another baking sheet to press it down.

Use heavy objects like cookbooks to weigh it down.

Refrigerate for at least 12 hours.

Unwrap the sandwich and slice into single servings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens