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pressed Italian brick sandwich stacked on cutting board with beer in background
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5 from 1 vote

Pressed Italian Sandwich Recipe

Pressed Italian meat sandwich stacked with goat cheese and herbs, perfect for a large crowd and tailgating with friends.
Adapted from Martha Stewart Living's Binder & Project Card Collection, Link to Brick Pressed Sandwich
Course Main Entree
Cuisine Italian
Keyword Italian picnic sandwiches, italian pressed sandwich, pressed Italian sandwich
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 40 minutes
Servings 6
Author Debbie Truman

Ingredients

  • 3 med Red Peppers
  • 1 1/2 teaspoon Dijon Mustard
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 loaf Ciabatta, or Italian bread
  • 1/2 cup Olive Tapenade See recipe for Olive Tapenade
  • 8 ounces Goat Cheese
  • 8 ounces marinated artichokes, water or oil
  • 6 ounces Prosciutto, sliced thin
  • 1/4 pound Peppered Salami, sliced thin
  • 2 1/4 cups fresh herbs, loosely packed fresh basil, flat-leafed parsley, cilantro

Instructions

  • Preheat the oven to 450 degrees.
    While the oven is pre-heating, slice the peppers in half and remove any seeds and veins. Place skin side up on a cooking sheet.
    Place in the oven once it is heated for about 15-20 minutes.
    Once you see the skins are scorched, you can remove them from the oven.
    When they are cool to the touch you can peel the outside skin off and discard and slice them into 1-inch strips to use on the sandwich.
  • Prepare the dressing. Mix the Dijon mustard and the balsamic vinegar together. To add the extra virgin olive oil, you must gradually pour in the mustard mixture while continually whisking to emulsify. Add water, salt, and pepper, and continue to whisk. Taste and add additional seasons to your liking. Set aside.
  • Prepare the loaf of Ciabatta bread. Slice the loaf of bread lengthwise. Move slowly so it is as even as possible.
    Remove the crumbs from the inside of the loaf of bread. This removes most of the inner portion of the bread. If you don't mind, this can be repurposed for another recipe, then please set it aside.
  • Assemble the pressed sandwich, with your loaf of bread open face, you assemble everything on the bottom crust.
  • Spread Olive Tapenade evenly over bottom
    Add one layer spaced equally apart of the roasted red pepper so it covers the bottom of the loaf
    Crumble your goat cheese over the top of the roasted red pepper, evenly arranged.
    Place the artichokes quarted hearts over the goat cheese.
    Drizzle a couple of tablespoons of dressing over all the ingredients.
    Add the meat in evenly placed layers on top of the artichokes and goat cheese. You can start with prosciutto and then the salami.
    Time to scatter all the herbs, fresh basil, cilantro and parsley over the meat.
    Drizzle the remaining dressing into the top of sandwichs bread and on top of the fresh herbs.
    Place the top crust to complete the assembly of the sandwich.
  • Wrap the whole sandwich in parchment paper and time with twine. You can secure it to a flat surface like a cutting board so you can store in the refrigerator. Before placing in the fridge, you need to put a heavy item on top of the covered sandwich. I have used a brick or heavy cast iron skillet, and they both work great.
  • Refrigerate for at least an hour and up to 4 hours.
  • Slice the sandwich into 1 1/2 inch slices and serve.