Pressed Picnic Sanwich

10 min.
4 Servings
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Make a perfect pressed sandwich good for any picnic lunch with this recipe that combines a variety of Italian meats, cheeses and veggies on crisp ciabatta bread.


  • 1 loaf Market District ciabatta bread
  • 1 clove garlic
  • 1 Tbsp. DeLallo® red wine vinegar
  • 1 Tbsp. Market District extra virgin olive oil
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • ⅛ tsp. McCormick® dried oregano
  • 6 oz. Giant Eagle sliced hard salami
  • 4 oz. Citterio® Fresco prosciutto
  • 4 oz. Giant Eagle sliced provolone
  • 14 oz. can Cento® artichoke hearts
  • 8 oz. DeLallo® roasted red peppers
  • 5 oz. Nature’s Basket baby spinach


  Prep Time: 10 min. • Cook Time: 0 min.

Cut the bread in half horizontally. Scoop out some the excess bread from the top part of the loaf. Peel and chop the garlic and combine with the red wine vinegar, olive oil and a pinch of salt, pepper and dried oregano in a small bowl and stir well.

Spoon this over the cut surface of the bread. Build the sandwich starting with the salami, then prosciutto, provolone, artichoke hearts, roasted peppers and finish with the spinach. Place the top piece of bread on the sandwich then wrap in paper or foil. Place on a sheet pan and place another sheet pan on top. Weight down with a heavy pan or several cans of food.
Refrigerate overnight. The next day cut into 4 pieces and enjoy.

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