Pressed Italian Focaccia Sandwich
This Pressed Italian Focaccia Sandwich is packed with Italian fresh flavors, Italian meats and cheeses and is perfect for summer entertaining and picnicking!
- Prep Time: 20 minutes
- Chill Time: 12 hours
- Total Time: 12 hours 20 minutes
- Yield: 6-8 sandwiches 1x
- Category: Main Course
- Method: No Cook
- Cuisine: Italian
Ingredients
Scale
- 1 Focaccia Loaf, herbed if possible
- 6–8 slices Prosciutto
- 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
Instructions
- 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, prosciutto 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.