This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Pressed Italian Focaccia Sandwich is here to show all other sandwiches how it’s done. Stacked with layers of deli meats, melty Provolone, fresh basil, and bold olive tapenade, this focaccia bread sandwich is pressed overnight for maximum flavor.
Perfect for parties, picnics, or whenever you need a sandwich that actually delivers.
When it comes to sandwiches, I like them hearty and packed with all the tasty things! Toppings, condiments, seasonings, and quality ingredients add so much to a sandwich and can make all the difference between a “just okay” sammy and one you’ll devour.
This one- just like our Hot Meatloaf Sandwich and our Tri-Tip Sandwich– is meaty with bold flavors that take center stage. It is portable and makes a fantastic picnic sandwich
Here is Why This Recipe Works
Flavor explosion in every bite: With layers of deli meats, melty cheese, zesty olive tapenade, and fresh herbs, this sandwich knows how to bring the party to your taste buds.
Make-ahead ease: Press it overnight, and let the flavors mingle while you sleep. Wake up to a sandwich that’s basically done all the work for you.
Feeds a crowd: Whether it’s a party, picnic, or meal prep for the week, this recipe has your back with enough to go around.
Customizable to the max: Got a favorite deli meat or cheese? Swap it in. This sandwich plays well with whatever you’ve got in the fridge.
The Ingredients
- Meat: Genoa salami, smoked turkey, thinly sliced ham
- Produce: Fresh basil leaves, fresh Italian parsley leaves, garlic, deli roasted red bell peppers
- Pantry: Focaccia bread
- Condiments: Butter, mayonnaise, olive tapenade
Variations
Veggie Focaccia Sandwich: Swap the meats for roasted zucchini, eggplant, and artichoke hearts. Add crumbled feta cheese for extra flavor.
Spicy Italian Focaccia Sandwich: Layer in spicy capicola, pepperoni, and hot cherry peppers.
Caprese Focaccia Sandwich: Skip the meats and layer with fresh mozzarella, tomatoes, and a drizzle of balsamic glaze. Then pile on some basil.
Recipe Tip
- Don’t skip the butter. Spreading butter on the bread creates a barrier that prevents the tapenade or mayo from making it soggy.
- Give the sandwich time to rest under weight in the fridge to let the flavors fully develop and the layers settle together.
- Pat the roasted peppers and any other moist ingredients dry with a paper towel to avoid a soggy sandwich.
- Use a long serrated knife to make clean cuts and prevent the layers from shifting.
- This recipe is incredibly versatile. Swap in your favorite meats, cheeses, or spreads to make it your own.
Storage
Wrap any leftover sandwich tightly in plastic wrap or aluminum foil to keep it fresh. Store it in the refrigerator for up to 3 days.
Pressed Picnic Sandwich
This Pressed Italian Focaccia Sandwich is easy to make, packed with flavor, and perfect for feeding a crowd. It’s a convenient, make-ahead option for picnics and completely customizable.
More Sandwich Recipes
- chicken blue cheese sandwich
- grinder sandwich
- spicy chicken sandwich
- chicken avocado sandwich
- beef shawarma sandwich
Pin this now to find it later!
Pin It
Italian Pressed Sandwich
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 loaf, 9×13 focaccia bread
- 4 ounces butter, softened
- 4-5 garlic cloves, grated, crushed or minced
- ½ cup mayonnaise
- 2 cups deli olive tapenade
- 12 ounces sliced Genoa salami
- 2 deli roasted red bell peppers, thinly sliced
- 8 ounces sliced deli smoked turkey
- 12 ounces sliced Provolone cheese
- ½ cup fresh Italian parsley leaves
- 16 ounces thinly sliced ham
- 2 cups fresh basil leaves
Instructions
For the Focaccia Bread:
- Using a long, serrated knife, slice the focaccia bread lengthwise, through the middle. (see notes)
- Lay the bread on a work surface, with cut halves up, and spread the butter on each half.
Assemble the Sandwich:
- In a small jar or dish, combine the garlic and mayonnaise and spread 1/4 cup of the aioli on each half of bread; then spread 1 cup of the olive tapenade on each section of bread.
- On the bottom half of the bread begin building the sandwich by layering the basil leaves on the tapenade, then the salami, Provolone cheese, Italian parsley leaves, smoked turkey, roasted peppers, ham, and the remaining basil leaves. Place the top of the bread on the layered bottom half.
Wrap and Press the Sandwich:
- Wrap the sandwich tightly in plastic wrap, place on a 10×15-inch baking sheet.
- Set another 10×15-inch baking sheet on top of the sandwich and weigh the sandwich down with something heavy such as a cast-iron skillet or heavy books.
- Transfer to the refrigerator and chill for several hours or overnight.
To serve:
- Remove from the refrigerator, unwrap the sandwich, and place on a cutting board. Using a long serrated knife, trim 1/4-inch off each of the edges and cut the sandwich into 6 individual meal-size servings or 12 smaller sandwiches.
Notes
- Adding butter on the bread first will prevent oil from seeping into the bread.
- This is a quick aioli sauce, for more intense flavor make it in advance and keep refrigerated for 12 hours until ready to use.
- If your olive tapenade is exceptionally oily, spoon it into a fine mesh strainer and press down with the back of a spoon to release some of the oil.
- Before slicing the deli roasted red peppers, lay them on a thick pad of paper towels and pat them dry.
- Any combination of good quality of deli meats and cheeses may be substituted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have never made or had this Italian pressed sandwich. It surely looks hearty and very delicious.
Thanks Angie