Description
This pressed Italian picnic sandwich loaf is an ideal summer gathering treat, featuring layers of savory salami, classic ham, fresh or roasted peppers, spinach, and firm mozzarella or provolone, all held together within a sturdy ciabatta or sourdough loaf. Pressed overnight to meld flavors and ensure a perfect compact bite, it’s perfect for slicing into wedges and serving chilled or at room temperature.
Ingredients
Scale
Sandwich Loaf
- 1 loaf sturdy ciabatta or sourdough (Ensure it holds its shape without getting soggy)
Spread
- 1 cup olive tapenade (Store-bought or homemade)
Meats
- 8 slices salami (Rich in flavor)
- 8 slices ham (Classic choice)
Vegetables
- 1 cup peppers (Fresh or roasted; jalapeños for heat)
- 2 cups spinach (Consider arugula for a peppery twist)
Cheese
- 8 ounces drier mozzarella or provolone (For structural integrity)
Other
- 1 set weighting items (skillet, canned goods) (Necessary for pressing down the loaf)
Instructions
- Prepare Bread Bowl: Slice off the top quarter of the loaf and gently hollow out the insides, leaving about a 1-inch thick shell to hold the fillings without getting soggy.
- Spread Tapenade: Generously spread olive tapenade on both the bottom and inside of the hollowed-out bread as well as on the removed top piece. This adds flavor and moisture barrier.
- Layer Ingredients: Tightly layer slices of salami, ham, fresh or roasted peppers (or jalapeños if you prefer heat), spinach or arugula, and the drier mozzarella or provolone inside the hollowed bread shell.
- Press Loaf: Replace the top of the loaf onto the filled bottom half, wrap the entire loaf tightly in plastic wrap to hold it together, then place a weight (such as a skillet or canned goods) on top. Refrigerate for at least 8 hours to allow flavors to meld and to press the sandwich firmly.
- Slice and Serve: After pressing time, unwrap the loaf, brush the outside with olive oil for added flavor, then carefully slice into wedges. Serve chilled or at room temperature for best taste.
Notes
- Choosing a sturdy ciabatta or sourdough loaf is crucial to prevent sogginess during pressing.
- Using drier cheese like mozzarella or provolone helps maintain the sandwich’s structure.
- Pressing overnight allows the flavors to meld beautifully and makes slicing easier.
- You can customize veggies to your preference; roasted peppers add sweetness, jalapeños add heat.
- Olive tapenade not only adds flavor but also acts as a moisture barrier to keep bread from getting soggy.
