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Italian Pressed Sandwich

This sandwich is filled with Italian-style deli meats and cheeses, including salami, capicola and provolone.

Pressed sandwich
Photo courtesy of La Brea Bakery
Servings
8
Main Ingredient
  • Meat
  • Bread

Chef Jon Davis

La Brea Bakery

Los Angeles

This sandwich is filled with Italian-style deli meats and cheeses, including salami, capicola and provolone. The ingredients are arranged on a split round of crusty bread that’s been drizzled with house-made vinaigrette. Then the sandwich is wrapped and a heavy weight is placed on top to compress the sandwich and blend the flavors. Cut into wedges to serve.

 

Ingredients

Red wine vinaigrette

1 tbsp. red wine vinegar

1½ tsp. pepperoncini liquid from jar (see below)

1 tsp. dried oregano

1 garlic clove, peeled and finely chopped

¼ tsp. kosher salt

Freshly cracked black pepper, to taste

¼ cup extra-virgin olive oil

Sandwich

1 large round crusty Italian bread

4 tbsp. red wine vinaigrette 

3 oz. sliced turkey 

3 oz. capicola (spiced Italian ham), sopressata or prosciutto

3 oz. salami 

4 slices provolone cheese 

1 cup shredded iceberg lettuce or romaine

2 pepperoncini, sliced (reserve 1½ teaspoons pepperoncini liquid from jar)

Steps

  1. For vinaigrette, in small bowl, whisk together vinegar, pepperoncini liquid, oregano, garlic, salt and pepper.  Whisk in olive oil until blended; season with additional salt and pepper to taste.

  2. To assemble sandwich, slice Italian round in half horizontally, ending up with a top half and bottom half of the bread. Drizzle 2 tablespoons vinaigrette on interior of bottom half of bread; arrange slices of turkey, capicola, and salami on over vinaigrette. Place slices of provolone on top of meats.  

  3. In large bowl, combine shredded lettuce and sliced pepperoncini; toss with remaining vinaigrette. Place lettuce mixture on top of cheese. Close sandwich with top piece of bread.

  4. Wrap the entire sandwich tightly in plastic wrap. Place a weighted object (such as heavy frying pan or Dutch oven) on top of sandwich to press it down. Refrigerate at least 2 hours or preferably overnight with the weighted object on top so the sandwich compresses.

  5. Remove sandwich from refrigerator.  To serve, slice into 8 wedges.

Photo courtesy of La Brea Bakery

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Recipes
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