Pressed Picnic Sandwich

pork
Written By Lonny Hurley
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A rustic Italian panini layered with salami, capicola, mortadella, provolone, and tangy giardiniera, pressed to meld all the delicious flavors together! Make it ahead or on the fly, this dish is bound to make your Tuesday night feel like a summer picnic.

Yield: All recipes serve 2 people

Chef Notes: Mama's Lil Peppers are a great stand in for giandinera for this who love this PNW classic condiment!

Feel free to sub baby spinach for the arugala.

Components

  • Giardiniera

  • Italian Meats

  • Provolone

  • Ciabatta Bread

  • Side Salad

  • Bag of Potato Chips

Mise

Prep the Ciabatta: Slice the ciabatta in half horizontally.

Build the Sando: Drizzle both bread halves lightly with olive oil and balsamic glaze.

On the bottom half, layer in this order:

  • Provolone slices

  • Salami

  • Capicola

  • Mortadella

  • Tomato slices

  • Red onion

  • Chopped giardiniera

  • Arugula (if using)

Sprinkle with salt and pepper to taste.

Top the sandwich with the other half of the bread.

Wrap & Press: Tightly wrap the entire sandwich in plastic wrap or aluminum foil.

Place the wrapped sandwich on a sheet tray & top with a heavy object (cast iron skillet, weighted pot, books).

Let it press for an 1 hour in the fridge (or don't if you don't want to wait!).

Finish

Unwrap the sandwich.

Slice into two equal portions with a sharp bread knife.

Serve chilled or at room temperature and serve alongside a side salad and potato chips. Feel free to add your favorite picnic sides!

Lonny Hurley
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