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Picnic sandwiches on a red and white check table with sliced sandwiches.
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5 from 5 votes

Pressed Picnic Sandwiches Recipe

Yummy Picnic Food is easy with Pressed Italian Sandwiches that are both neat to eat, and easy to make ahead. This pressed sandwich recipe is bursting with flavor from the olives, pepperoncini, salami, deli meat, and more! 
Prep Time30 mins
Total Time2 hrs 14 mins
Course: Lunch & Picnic
Cuisine: American
Keyword: picnic ideas, picnic sandwiches, pressed sandwiches
Servings: 8
Calories: 588kcal

Ingredients

  • ½ cup fresh flat-leaf parsley finely chopped
  • 2 tablespoons white wine vinegar red is fine too
  • 2 tablespoons extra virgin olive oil
  • ½ cup kalamata olives finely chopped (or use olive tapenade)
  • ¼ cup capers drained and finely chopped
  • ¼ cup pepperoncini's finely chopped
  • ½ teaspoon cracked black pepper
  • 1 Italian Round Boulle Bread Loaf
  • 6-8 slices Colby cheese or cheese you like
  • 10-12 slices Italian dry salami
  • 8 slices turkey or chicken deli meat
  • 2 cups fresh organic baby spinach
  • Optional sandwich filling ideas: ham pepperoni, roasted red peppers, different cheeses, artichoke spread, and chopped olives-any kind.

Instructions

  • Use a round boule bread loaf, and a small serrated knife and cut the boulle around the side evenly.
  • Rotate the loaf of bread, and cut the boule loaf in half removing the top from the bottom.
  • Use your fingers and scoop out the bread from the top and bottom of the boule.
  • Leave about a ½ inch rim around the top and bottom of the bread shells to allow the filling to be pressed flat inside the bread loaf and stay inside.
  • In a small bowl, mix the olives (or olive tapenade), pepperoncinis, parsley, olive oil, vinegar, capers, and black pepper. Spread 1 cup of the olive mixture on the bread bottom.
  • Next, layer all the sandwich ingredients: cheese, deli meats, spinach/lettuce spreads or toppings you like. Add the rest of the olive mixture if you have any left.
  • Place the bread tops of the boulle loaf back on, and press gently down. Use plastic wrap to tightly wrap the sandwich. Wrap sandwich tightly a couple times, and cover completely.
  • Place the sandwich between two baking sheets and weigh it down with some heavy objects like a large can, containers of juice, or a heavy skillet to press down the sandwich. The reason you want to do this is so it all holds together neatly in a "one hand" hold at the picnic!
  • Keep in the refrigerator at least couple of hours, overnight is better as it has time to press and the flavors are better the next day.
  • Use a serrated knife to cut the sandwich into 8 wedges.
  • Serve with side salads like easy pasta salad, macaroni salad and cut watermelon.

Nutrition

Calories: 588kcal | Carbohydrates: 39g | Protein: 15g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 33mg | Sodium: 1081mg | Potassium: 320mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1280IU | Vitamin C: 10.6mg | Calcium: 165mg | Iron: 2.5mg