Pressed Italian Focaccia Sandwich

Pressed Italian Focaccia Sandwich wedges drizzled with balsamic

This Pressed Italian Focaccia Sandwich is packed with Italian fresh flavors, Italian meats and cheeses and is perfect for summer entertaining and picnicking!


  • 1 Focaccia Loaf, herbed if possible
  • 68 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
  • 1/41/3 cup Olive Oil
  • 1/41/3 cup Balsamic Vinegar


  1. 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!
  2. Top focaccia with salami, pastrami, prosciutto and turkey.
  3. Layer with minced olives, shredded parmesan, feta cheese and sun dried tomatoes if desired. Top with other half of focaccia bread.
  4. 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.
  5. Unwrap prior to eating and drizzle with additional olive oil and balsamic vinegar if desired.