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A stack of three Pressed Italian Sandwichs made of sliced chicken breast, sliced salami, sundried tomatoes, olives, pepperocinis, red bell peppers, and fresh mozzarella with a pesto sauce.
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5 from 2 votes

Pressed Italian Picnic Sandwiches

Pressed Italian Picnic Sandwiches are packed full of flavor and perfect for brunches, parties, baby showers, bridal showers, picnics, and more. Your guests will be impressed!
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Course: Lunch
Cuisine: American, Italian
Keyword: Picnic Sandwiches
Servings: 12 sandwiches
Author: Rachel Farnsworth

Ingredients

Pesto

  • 2 cups fresh basil leaves loosely packed
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup pine nuts

Sandwiches

  • 1 large or 2 small loaves focaccia
  • 1 pound deli sliced chicken breast
  • 1/2 pound deli sliced salami
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup sliced olives
  • 1/4 cup pepperoncinis
  • 2 roasted red bell peppers roughly chopped
  • 16 oz. fresh mozzarella sliced

Instructions

  • Make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. Blend until fairly smooth.
  • Cut the focaccia loves in half carefully. Spread the pesto on the top halves and set aside.
  • On the bottom halves layer sliced chicken breast, and salami.
  • Mix sun-dried tomatoes, olives, pepperoncinis, and roasted red bell peppers in a small bowl. Sprinkle over meat layer.
  • Top with slices of fresh mozzarella to cover the entire sandwich.
  • Place pesto covered top half of the focaccia onto the sandwich. Wrap tightly in plastic wrap.
  • Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours.
  • Once 12 hours have passed, unwrap the sandwiches and slice into square for serving. Wrap in wax paper and cooking twine for a cutesy presentation.

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