I love sandwiches, but after a while the normal lunch meat and cheese can get so boring. These sandwiches are much more sophisticated than a regular sandwich and so amazing and fun to make!  And it involves some of my favorite ingredients too!

Ciabatta bread, pesto, salami, prosciutto, provolone and mozzarella cheese and basil. You can’t go wrong! After you put it together you tightly wrap it in plastic wrap.

Then you press it overnight or few a hours in the refrigerator. I used my heaviest cookbooks and some hand weights. Kind of a funny sight to see in the fridge but it makes for an awesome sandwich!

We took these sandwiches on a fun family picnic to the airport. Every year for Levi’s birthday we take him to the airport to watch the airplanes. He loves it!  We found a place where you can walk directly under the planes flying by right before they land. It’s so amazing!  It feels like the plane is right above you and it gives you a rush!

We made these sandwiches using ciabbata rolls because we couldn’t find ciabatta bread so either works. I love how good these sandwiches are.  The flavors are outstanding. I just love real Italian ingredients.

Italian Pressed Picnic Sandwiches

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Ingredients

• 1 large loaf of ciabatta bread, sliced lengthwise (or ciabatta rolls)
• 3-4 tablespoons pesto
• 1/4 lb. sliced salami
• 3-4 slices prosciutto
• 3-4 slices provolone cheese
• 3-4 slices mozzarella cheese
• 6-8 basil leaves, washed and patted dry
• plastic wrap, for wrapping the sandwiches

Instructions

1. Slice the ciabatta bread lengthwise, so that there is a top and a bottom slice. Spread 3-4 tablespoons of pesto the bottom piece of bread.
2. Top the pesto with the salami, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, then place the top of the bread on the sandwich. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Place the sandwich in the fridge and top with a few heavy books and handweights or anything heavy you can find. Refrigerate for at least 4 hours and up to 24 hours.
3. Remove from fridge and unwrap. Use a very sharp knife to cut sandwich. Keep leftovers in the fridge in an airtight container.

Recipe slightly adapted from Crepes of Wrath