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Loaded with delicious deli meat, cheese, and tomato pesto sandwiched between hearty ciabatta bread, this Italian Sandwich Recipe is a dream come true! A pressed sandwich perfect for lunch, dinner, or a picnic!
Jump to:
- Italian Sandwich
- Italian Sandwich Ingredients
- Italian Sandwiches Ingredients
- How to Make an Italian Pressed Sandwich
- Pressed Sandwich Tips
- Italian Sandwiches FAQs
- Can Italian sandwiches be made ahead of time?
- Italian Sandwich Recipes for a Party
- What to Serve with Italian Sandwiches
- Sandwich Recipes
- 📋 Recipe
- 💬 Reviews
Italian Sandwich
There is nothing better than pressed sandwiches with layers of cured meats, salty cheese, tomato pesto, and juicy tomatoes on ciabatta bread. The trick to this unbelievably tasty pressed sandwich recipe is to weigh it down, then refrigerate it, so it presses tightly together in the fridge!
Whether you’re making dinner for your family, prepping lunches for a few days, or packing for a picnic, this Italian-pressed sandwich with pesto is a winner.
Plus, my tips and tricks will help keep your pressed sandwiches fresh and crisp all day long. I guarantee you will want to make this sandwich all of the time!
This is the perfect sandwich for a party. I make it the day before and cut and serve it right before guests arrive. Everyone loves this recipe!
Christina via email
Italian Sandwich Ingredients
- Loaf of ciabatta bread
- Tomato pesto
- Sandwich pepperoni
- Capicola ham
- Fresh mozzarella
- Basil
- Tomato
- Calabrese salami
Italian Sandwiches Ingredients
- loaf ciabatta bread at least 6×6″
- tomato pesto or pesto of your choice
- pepperoni
- capicola ham
- fresh mozzarella
- basil
- tomato
- calabrese salami
How to Make an Italian Pressed Sandwich
- Slice the ciabatta loaf in half longways through the middle. Spread tomato pesto on each half and place sandwich pepperoni and capicola ham on the bottom half of the bread.
- Top with sliced mozzarella cheese, and layer with basil leaves. Slice your tomatoes and add on top.
- Top with calabrese salami.
- Place the top half of the bread loaf on top and wrap tightly in plastic wrap. Place a heavy pot or skillet on top to gently press the sandwich and refrigerate for at least 20 minutes or up to 8 hours.
- When ready to serve, carefully unwrap the sandwich and slice off the edges if you want a nice square cut. Carefully cut the loaf in half and then cut each half in half again. Enjoy!
Pressed Sandwich Tips
- If you are packing this Italian sub up for a party on the go, I recommend wrapping the sandwich whole and chopping it up for everyone once you’re ready to eat.
- I recommend using sturdy bread like ciabatta bread.
- When making a pressed sandwich, you don’t want it to get soggy, so be sure the pesto you use isn’t too wet. Look for a sun-dried tomato spread if purchasing, or make your own pesto from scratch.
- For maximum flavor, we recommend using the best quality deli meats and cheese available to you, and always use fresh basil or arugula for the green if you aren’t a fan of basil!
Italian Sandwiches FAQs
My Italian sandwich recipe uses capicola ham, calabrese salami, and pepperoni, which are great choices for Italian cold cuts. More Italian cold cuts include prosciutto, pancetta, porchetta, soppressata, bresaola, and culatello. If you plan on changing up the meats in your Italian sandwich recipe, I recommend going with more Italian deli meats!
Fresh mozzarella cheese is versatile and makes the best Italian cheese for sandwiches. If you want to try different cheeses on your sandwich, some more of the best Italian cheeses for sandwiches include creamy asiago, or even bel paese.
Can Italian sandwiches be made ahead of time?
You can make an Italian sandwich recipe 2 days ahead of time so long as you layer the tomatoes between the meats and cheeses and don’t use too wet of a pesto sauce.
Italian Sandwich Recipes for a Party
My very favorite thing about this Italian sandwich recipe is that it makes the best party sandwiches!
Because it’s an easy way to make several sandwiches at a time, you can prepare everything ahead of time, then slice it all at once to serve a party full of guests. I usually have enough to serve 6 to 8 people following this recipe.
Not to mention, everyone loves these pressed sandwiches. They are so flavorful and perfect for pairing with a Mediterranean salad at a gathering.
What to Serve with Italian Sandwiches
Sandwich Recipes
📋 Recipe
Italian Sandwich Recipe
Equipment
- 1 heavy pot or pan
Ingredients
- 1 loaf ciabatta bread at least 6×6″
- ½ cup tomato pesto
- 2-4 ounces Sandwich pepperoni
- 2-4 ounces Capicola ham
- 4 ounces Fresh mozzarella
- 1 bunch basil
- 3-4 slices tomato
- 4 ounces calabrese salami
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Slice the ciabatta loaf in half longways through the middle so you have a top and a bottom half for making sandwiches. Spread ¼ cup tomato pesto on each half and place 4 ounces of sandwich pepperoni and 4 ounces of capicola ham on the bottom half of the bread.Â1 loaf ciabatta bread, ½ cup tomato pesto, 2-4 ounces Sandwich pepperoni, 2-4 ounces Capicola ham
- Top with sliced 4 ounces of mozzarella cheese, and layer basil leaves. Slice your tomatoes and add 3-4 slices on top.4 ounces Fresh mozzarella, 1 bunch basil, 3-4 slices tomato
- Top with 4 ounces of calabrese salami.4 ounces calabrese salami
- Place the top half of the bread loaf on top and wrap tightly in plastic wrap. Place a heavy pot or skillet on top to gently press the sandwich and refrigerate for at least 20 minutes or up to 8 hours.
- When ready to serve, carefully unwrap the sandwich and slice off the edges if you want a nice square cut. Carefully cut the loaf in half and then cut each half in half again. This will yield 4 sandwiches. Enjoy!
Notes
- If you are packing this Italian sub up for a party on the go, I recommend wrapping the sandwich whole and chopping it up for everyone once you’re ready to eat.
- I recommend purchasing sturdy bread like ciabatta bread.
- When making a pressed sandwich, you don’t want it to get soggy, therefore be sure the pesto you use isn’t too wet. Look for a sun-dried tomato spread if purchasing.
- For maximum flavor, we recommend using the best quality deli meats and cheese available to you, and always use fresh basil or arugula for the green if you aren’t a fan of basil.
Cindy Kerschner says
Loving the layers!
Marcelle/ A Little Fish in the Kitchen says
What a gorgeous sandwich!
thatskinnychickcanbake says
I love a pressed brick sandwich and yours is a beauty!
maryeaudet says
I’ve never had a pressed sandwich! TIme to fix that. This looks fantastic
annelawton says
I have to give this a try real soon!
Karly says
I. Am. Drooling. This sandwich looks beyooond amazing. Gimme all the meats and cheese!
Wendy says
Perfect take along for the next time we head to Music in the Park.