Pressed Italian Picnic Sandwiches are the perfect upscale sandwich for picnics, brunches, and baby showers. Its a fancy sandwich that packs a flavorful punch!\r
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How to Make Pressed Italian Picnic Sandwiches\r
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Prep Time: 15 minutes\r
Ready In: 12 hours\r
Yield: 12 sandwiches\r
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Ingredients\r
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2 cups fresh basil leaves, loosely packed\r
3 cloves garlic\r
1/2 cup grated Parmesan cheese\r
1/3 cup olive oil\r
1/4 cup walnuts\r
2 loaves focaccia\r
1 pound deli sliced chicken breast\r
1/2 pound deli sliced salami\r
1/4 cup sun-dried tomatoes\r
1/4 cup sliced olives\r
1/4 cup pepperocinis\r
2 roasted red bell peppers, roughly chopped\r
16 oz. fresh mozzarella, sliced\r
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Instructions\r
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1. Make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. Blend until fairly smooth. \r
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2. Cut the focaccia loves in half carefully. Spread the pesto on the top halves and set aside.\r
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3. On the bottom halves layer sliced chicken breast, and salami. \r
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4. Mix sun-dried tomatoes, olives, pepperocinis, and roasted red bell peppers in a small bowl. Sprinkle over meat layer. \r
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5. Top with slices of fresh mozzarella to cover the entire sandwich. \r
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6. Place pesto covered top half of the focaccia onto the sandwich. Wrap tightly in plastic wrap. \r
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7. Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours. \r
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8. Once 12 hours have passed, unwrap the sandwiches and slice into square for serving. Wrap in wax paper and cooking twine for a cutesy presentation.\r
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