Sandwiched between hearty ciabatta bread and loaded with delicious Italian deli meats and cheese, this Italian pressed sandwich makes a delicious lunch or dinner and also travels well, making it the perfect on-the-go lunch option for school, work, or even a fun picnic basket essential to enjoy outdoors.
Course Main Course
Keyword Simple Sandwich Recipe
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Marion Myers
1loafciabatta bread at least 6x6"
Slice the ciabatta loaf in half longways through the middle so you have a top and a bottom half for making sandwiches.
Spread 1/4 cup of tomato pesto on each half of the ciabatta bread.
Place 4 ounces of sandwich pepperoni on the bottom half of the bread
Top wil 4 ounces of capicola ham and 4 ounces of mozzarella cheese.
Layer the basil leaves and tomato slices on top of the mozzarella and top with 4 ounces of 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!