PRESSED ITALIAN PICNIC SANDWICHES

Pressed Italian Picnic Sandwiches

Pressed Italian Picnic Sandwiches are packed full of flavor and perfect for brunches, parties, baby showers, bridal showers, picnics, and more. Your guests will be impressed!

Prep Time

15 mins

Cook Time

12 hrs

Total Time

12 hrs 15 mins

Print Pin RateAuthor: Rachel Farnsworth

Servings: 12 sandwiches

Ingredients

Pesto

• 2 cups fresh basil leaves loosely packed

• 3 cloves garlic

• 1/2 cup grated Parmesan cheese

• 1/3 cup olive oil

• 1/4 cup pine nuts

Sandwiches

• 1 large or 2 small loaves focaccia

• 1 pound deli sliced chicken breast

• 1/2 pound deli sliced salami

• 1/4 cup sun-dried tomatoes

• 1/4 cup sliced olives

• 1/4 cup pepperocinis

• 2 roasted red bell peppers roughly chopped

• 16 oz. fresh mozzarella sliced

Instructions

• Make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. Blend until fairly smooth.

• Cut the focaccia loves in half carefully. Spread the pesto on the top halves and set aside.

• On the bottom halves layer sliced chicken breast, and salami.

• Mix sun-dried tomatoes, olives, pepperocinis, and roasted red bell peppers in a small bowl. Sprinkle over meat layer.

• Top with slices of fresh mozzarella to cover the entire sandwich.

• Place pesto covered top half of the focaccia onto the sandwich. Wrap tightly in plastic wrap.

• Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours.

• Once 12 hours have passed, unwrap the sandwiches and slice into square for serving. Wrap in wax paper and cooking twine for a cutesy presentation

Easy Homemade Rosemary Focaccia

Easy Homemade Rosemary Focaccia makes the most delicious sandwiches and is heavenly along side a bowl of soup. You are going to fall in love and make this all year long!

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Ingredients

Dough

• 3/4 cup warm water
• 1/4 cup extra virgin olive oil
• 1/2 tablespoon yeast
• 1/2 tablespoon salt
• 2 teaspoons sugar
• 2 1/2 cups all-purpose flour

Topping

• 2 teaspoons extra virgin olive oil
• 1 teaspoon dried rosemary
• 1/4 teaspoon sea salt
• 1/4 cup freshly ground pepper

Instructions

• Dissolve the yeast in the warm water and olive oil in a large mixing bowl or stand mixer. Stir in the salt, sugar, and flour and knead until it forms a nice smooth dough (which should take less than 5 minutes, even when doing it by hand instead of in a mixer). Let rise 1 to 1 1/2 hours.
• Dust a pizza peel or wooden cutting board with cornmeal (1 tablespoon perhaps). Shape the risen dough into a ball and flatten it out with your hands, stretching it or rolling it into a nice 8-10 inch in diameter disc. It should only be about 1/2 inch thick. Lay it out on the prepared cornmeal-dusted board.
• Rub the surface of the dough with 2 tsp olive oil. Use your fingers to poke at the dough creating lots of little divots over the whole disc. Sprinkle rosemary, sea salt, and cracked pepper over the whole thing (or whatever flavor combination you desire).
• Bake on a pizza stone at 425 degrees for about 20 minutes, until golden brown. Place a shallow pan filled with water in the oven with the bread to create a steam oven