Description
This pressed Italian picnic sandwich loaf is the ultimate make-ahead picnic sandwich. Built inside a crusty round loaf and pressed overnight, it delivers bold Italian flavors, clean slices, and zero sogginess. Perfect for picnics, beach days, road trips, and outdoor gatherings.
Ingredients
Scale
- 1 large crusty round loaf (boule or Italian bread)
- 1/4 cup olive tapenade
- 4 slices provolone cheese
- 6 slices salami
- 6 slices ham or roasted turkey
- 4 roasted red pepper strips
- 1 cup baby spinach
- Olive oil, for brushing
Instructions
- Slice the top off the bread loaf and hollow out the interior, leaving a 1-inch shell.
- Spread olive tapenade on the bottom and underside of the bread lid.
- Layer salami evenly over the base, followed by ham or turkey.
- Add roasted red peppers, spinach, and provolone cheese.
- Repeat layers as needed, pressing gently to compact.
- Replace the bread lid and brush the exterior lightly with olive oil.
- Wrap tightly in plastic wrap, then foil.
- Place a heavy weight on top and refrigerate for at least 8 hours.
- Unwrap, slice into wedges, and serve.
Notes
For best results, press the sandwich overnight. The flavors intensify and slices hold together perfectly for picnics.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: picnic sandwiches, pressed sandwich, italian picnic sandwich, picnic sandwich loaf