Cold-Pressed Sandwiches

Cold-Pressed Sandwiches

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

You’ll Need

  • Baguettes
  • Butter
  • Pesto
  • Salami, mortadella, capicollo
  • Provolone or mozzarella
  • Extras: sun dried tomatoes, olives, lettuce, peppers

Prep and Cook

  • 1
    Slice the bread in half and lightly butter both sides.
  • 2
    Spread each side with pesto and add a layer or two of salami, mortadella and capicollo to the bottom half of the bread.
  • 3
    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.
  • 4
    Wrap the sandwich tightly in plastic wrap, ensuring the entire sandwich is well covered.
  • 5
    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.
  • 6
    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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