Italian Pressed Sandwiches

Everything you love about Italian antipasto is all inside this sandwich. A variety of Italian cured meats are sandwiched between slices of fluffy focaccia bread along with provolone cheese, roasted red peppers, olives and basil. Wrap these delicious sandwiches up and serve them for school or work lunches or for picnics!

Servings: 4

Difficulty: Easy

Prep Time:  15 minutes   |   Cook Time: 0 minutes   |   Total Time: 15 minutes


  • 1 loaf  focaccia bread
  • 80 grams prosciutto, thinly sliced
  • 80 grams sliced hot capicollo
  • 80 grams sliced Calabrese salami
  • 80 grams sliced provolone cheese
  • 1 cup roasted red peppers (jarred for convenience)
  • 1/2 cup black olives, pitted and sliced
  • 8 large basil leaves
  • 1/4 cup olive oil


Place the focacia bread on a cutting board. Use a bread knife to slice the focaccia horizontally across the center, keeping the knife parallel to the cutting board as you slice all the way through the focaccia. Open up the sandwich and brush each side evenly with olive oil.

Begin by layering the meats on the bottom piece of focaccia. Lay the prosciutto evenly across the focaccia, followed by the hot capicollo, salami and provolone cheese. Make sure that you cover the entire surface of the bread- even the corners.

Next, drain the roasted red peppers and lay them evenly on top of the meats, followed by the olives and basil. Place the top piece of focaccia back on top and use your hands to gently press the sandwich down evenly.

Transfer the sandwich to a large plate. Place another large plate (same size if you have) on top of the sandwich and then place two heavy cans of beans or tomatoes on top of the plate (or whatever canned items in your pantry that are heavy) and place it in the fridge for 30 minutes. This will press the sandwich and make it more dense and compact.

Once 30 minutes have elapsed, slice the sandwich evenly into four smaller sandwiches. Serve right away or consume within the same day.