Pressed Italian Sandwich

Pressed Italian Sandwich


  • 6 ciabatta buns split

  • 2 tbsp J.Olive Co. extra virgin olive oil

  • 1/2 cup green olives chopped

  • 1/4 cup Italian dressing

  • 1/2 pound salami deli style, thin sliced

  • 1/2 pound ham deli style, thin sliced

  • 12 slices provolone cheese

  • 1/2 cup red onion sliced

  • 1/2 cup roasted red peppers


  1. Preheat oven to 350 degrees. Split the ciabatta buns and arrange them on a baking sheet. Brush the inside of each bun evenly with the olive oil. Toast in the warmed oven for 10 minutes.

  2. In a small bowl combine the chopped olives and Italian dressing. Let rest at room temperature while assembling the sandwiches.

  3. On the bottom of each toasted ciabatta bun, arrange the deli meats, cheese, red onions, roasted peppers as desired.

  4. Spoon some of the olive mixture on top of each sandwich, then top with the ciabatta top bun.

  5. Wrap each sandwich with wax paper or parchment paper. Top the sandwiches with another baking pan and then weight it down with a heavy object like a cast iron skillet.

  6. Refrigerate for at least 3 hours to overnight. Keep chilled until serving.

Recipe and picture modified from