Cold-Pressed Sandwiches

Pocket

Add some Italian flare to your outdoor meal with cold-pressed sandwiches showcasing delectable meats and cheeses.

You'll Need

Prep and Cook

Slice the bread in half and lightly butter both sides.
Spread each side with pesto and add a layer or two of salami, mortadella and capicollo to the bottom half of the bread.
Top with a layer of provolone and mozzarella, then add another layer or two of the meat. Top with the other half of the bread.
Wrap the sandwich tightly in plastic wrap, ensuring the entire sandwich is well covered.
Place on a baking sheet and top with a large cast-iron skillet, Dutch oven, or casserole dish filled with heavy items from your fridge, and leave overnight.
To serve, unwrap the sandwich and slice into two-inch pieces. Skewer with a toothpick, wrap each sandwich in parchment and tie with twine or serve as is on a platter.

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