This Pressed Italian Focaccia Sandwich is packed with Italian fresh flavors, Italian meats and cheeses and is perfect for summer entertaining and picnicking!
Dish Count :: Knife, Plastic Wrap
I’m a Sammich-Kid. So is Ben. But for vastly different reasons. He’s a routine eater that has a turkey sandwich every day for lunch because, it’s what he does. I love a good sammich for its versatility and using carbs as a vehicle for meat and transportation into my face. You can put just about anything in between a couple slices of bread and have a fantastic meal!
As a kid, during the summers my sammich of choice was tuna fish with bread and butter pickles. I probably should have been checked for mercury or something because I ate an unreasonable amount. But my mom’s go-to sandwich for the family on picnic outings and hot summer days was this Pressed Italian Focaccia Sandwich. It’s a summer staple.
The beauty of the sandwich is that it’s all Italian, all flavorful, and you can put anything with an essence of Italy in it and it will work!! Use whatever you have on hand for this one, because no matter what, it will all be fantastic.
Things that I put in this one included Genoa salami, pastrami, and herbed turkey, spicy red onion, a pile of crumbled Feta, a handful of shredded parm, and dual tidal waves of balsamic vinegar and olive oil to coat the bread. And did I mention the blue cheese stuffed green olives?
What I wish I had had on hand was roasted red peppers or sun dried tomatoes. But this sandwich didn’t feel like it was lacking any thing by any means – it was just like mom made – but those two things would have made it even better. And bigger is always better.
Then once it’s all put together – the real magic happens – when it’s pressed. This sammich is practically swaddled over night and placed in the fridge with some heavy on top to press it down and meld all those flavors together. Ben LOVED this sandwich, and said that it tasted like cold pizza. We are leftover pizza freaks so THAT was a GREAT compliment to me, and mom.
Pressed Italian Focaccia Sandwiches
1 Focaccia Loaf, herbed if possible.
6-8 slices Proscuitto
1/3 pound Genoa Salami, sliced
1/3 pound Herbed Turkey Lunchmeat
Other choice of Italian Sliced Meats
1/4 cup Green or Black Olives, minced (I used Blue Cheese Stuffed Green Olives)
1/2 Red Onion, thinly sliced
1/3 cup Parmesan, shredded
1/2 cup Feta Cheese, crumbled
Sun Dried Tomatoes, sliced optional
1/4- 1/3 cup Olive Oil
1/4 - 1/3 cup Balsamic Vinegar
Slice focaccia bread in half. Drizzle both sides with olive oil and balsamic vinegar. And more is better, so if you're bold, add more of each! Top focaccia with salami, pastrami, proscuitto and turkey. Layer with minced olives, shredded parmesan, feta cheese and sun dried tomatoes if desired. Top with other half of focaccia bread.
Wrap the sandwich tightly with a double layer of plastic wrap. Place in the fridge and place a plate with a heavy object on top. Let the sandwich rest overnight in the fridge. Unwrap prior to eating and drizzle with additional olive oil and balsamic vinegar if desired.