Italian Pressed Sandwiches



  1. First, slice the ciabatta bread open and then lather on a generous amount of pesto on the bottom half of each loaf.
  2. Next, layer on the provolone cheese, then the roasted red peppers, and finally the spinach on the first two loafs.
  3. The third loaf is for the Caprese Italian Pressed Sandwich layered with the mozzarella cheese, then the tomatoes, and finally the basil.
  4. Next, close the sandwiches and wrap them up individually in plastic wrap.
  5. Next, place the sandwiches between two cookie sheets and place some large heavy book on top of them.
  6. Refrigerate the sandwiches – while they are being pressed – for at least 3-4 hours or up to 24 hours.
  7. To do so, first cut off all of the edges and then cut the sandwiches depending on how large you want them to be.
  8. If you want to get extra fancy cut strips of parchment paper and tie them around the center of the sandwich with twine or lace!
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