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  • Writer's pictureGil's Gourmet

Pressed Italian Picnic Sandwiches

serves 4


4 tablespoons softened butter

1 large ciabatta loaf, split

1/4 lb. thin sliced prosciutto

1/4 lb. thin sliced mortadella

1/2 lb. thin sliced salami

1 cup fresh mozzarella, sliced

1/2 cup roasted red peppers, diced

1/2 cup Gil’s Tuscan Herb Olive Mix, pitted and diced

3 cups baby arugula


Spread softened butter over both halves of the split ciabatta. Layer the sandwich with prosciutto, mortadella, salami, mozzarella, roasted red peppers, and diced olives. Place arugula in a medium bowl and drizzle with balsamic and vinegar. Spread the final layer of dressed arugula over the rest of the toppings and close the sandwich with the top portion of the ciabatta loaf. Wrap the sandwich in plastic and place on a baking sheet or casserole dish. Place another baking sheet on top of the wrapped sandwich and use heavy weights (we used large food cans) to press. Refrigerate the sandwich overnight. When ready to serve, unwrap and slice the sandwich into portions.

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