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Italian Pressed Sandwich

Italian Pressed Sandwich

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
Cuisine Italian
Keyword Simple Sandwich Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Sandwiches
Calories 622kcal
Author Marion Myers


  • 1 loaf ciabatta bread at least 6x6"
  • 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


  • 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!


Recipe Inspired By: A Kitchen Hoor's Adventures 


Calories: 622kcal | Carbohydrates: 59g | Protein: 30g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 2203mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 4.3mg | Calcium: 184mg | Iron: 1.4mg