Pressed Italian Picnic Sandwich Loaf Recipe
This Pressed Italian Picnic Sandwich Loaf is a portable, flavorful feast perfect for casual gatherings or picnics. It features a crusty round loaf hollowed out and filled with layers of savory Italian meats, creamy provolone, tangy olive tapenade, roasted red peppers, and fresh baby spinach. Pressed overnight, the sandwich melds flavors beautifully while the bread becomes compact, creating a satisfying and portable meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes
- Yield: 1 large sandwich loaf, serves 6-8 1x
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Base Ingredients
- 1 large crusty round loaf (boule or Italian), stale-ish preferable
- Olive oil, for brushing crust
Spread
- ¼ cup olive tapenade
- (Optional) thin layer of cream cheese
Meat & Cheese
- 6 slices salami (spicy varieties encouraged)
- 6 slices ham or turkey (roasted turkey for sweetness)
- 4 slices provolone cheese (or vegan cashew cheese slices)
Vegetables & Greens
- 4 roasted red pepper strips (jarred or homemade)
- 1 cup baby spinach (alternatively arugula or basil)
Instructions
- Carve Your Edible Bowl: Slice off the top quarter of the crusty loaf and carefully hollow out the soft interior, leaving about a 1-inch thick shell to hold the filling. Use scissors if needed to neatly remove stubborn crust edges. Save the bread chunks for snacking!
- Spread the Love: Generously spread the olive tapenade on the base and inside of the loaf lid. This adds flavor and acts as a moisture barrier to keep the bread from becoming soggy. For extra richness, optionally add a thin layer of cream cheese under the tapenade.
- Layer Like You Mean It: Begin layering the fillings inside the hollowed loaf: start with the oily salami slices to protect the bread, followed by ham or turkey, roasted peppers, fresh spinach, and provolone cheese. Overlap each slice slightly to ensure compression and a compact sandwich. Repeat layering until all ingredients are used.
- Press Play: Replace the loaf lid on top and wrap the entire sandwich tightly in plastic wrap, then cover with foil to secure. Add a weight on top, such as a cast iron skillet or canned goods, to press the sandwich down. Refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and the bread to fully compress.
Notes
- Using stale or slightly dry bread helps the loaf hold its shape during pressing.
- Swap olive tapenade for pesto plus chopped Kalamata olives if preferred.
- Vegetarian alternative: replace meats with grilled zucchini and use vegan cheese.
- Roasting your own red peppers adds extra smoky flavor compared to jarred varieties.
- Pressing the sandwich overnight improves flavor melding and texture compression.
- For a moister sandwich, consider adding a thin layer of cream cheese before the tapenade.
Keywords: Italian sandwich, pressed sandwich, picnic sandwich, provolone, salami, olive tapenade, roasted red peppers, baby spinach, portable meal
