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Flavorful Italian Pressed Picnic Sandwiches Easy Homemade Olive Tapenade Recipe

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A quick and satisfying pressed sandwich loaded with bold Italian flavors and a punchy homemade olive tapenade, perfect for picnics or casual lunches.

Ingredients

Scale
  • 1 loaf ciabatta or rustic Italian bread (about 12 inches)
  • 6 oz thinly sliced prosciutto
  • 8 oz fresh mozzarella cheese, sliced
  • 1/2 cup roasted red peppers, sliced
  • About 12 fresh basil leaves
  • 1 cup mixed olives, pitted (Kalamata and Castelvetrano blend recommended)
  • 2 tbsp capers, drained
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • Black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Make the Olive Tapenade: In a food processor, combine pitted olives, capers, minced garlic, lemon juice, and parsley. Pulse until finely chopped but still textured (20-30 seconds). Slowly drizzle in olive oil while processing to create a smooth paste. Season with black pepper and optional red pepper flakes. Takes about 10 minutes.
  2. Prep the Bread and Fillings: Slice the ciabatta loaf horizontally into two halves, then cut each half into sandwich-sized portions (about 6 inches long). Lay out prosciutto, mozzarella, roasted red peppers, and basil leaves. Takes about 5 minutes.
  3. Assemble the Sandwiches: Spread a generous layer of olive tapenade on the bottom half of each bread piece. Layer prosciutto, mozzarella, roasted red peppers, and basil. Top with the other half of the bread. Assembly takes about 10 minutes for 4 sandwiches.
  4. Press the Sandwiches: Preheat panini press or skillet over medium heat. Place sandwich in pan or press, then press firmly with panini press or weighted skillet. Cook 3-5 minutes per side until bread is golden and cheese melts. Ready when warm and slightly firm.
  5. Serve: Let sandwiches rest for a minute before cutting in half to allow cheese to set. Serve warm or at room temperature.

Notes

If bread is too fresh and soft, lightly toast before assembly to help hold up during pressing. Use room temperature cheese for better melting. Avoid overloading sandwich to prevent sogginess. Press with steady, firm pressure. Store leftover tapenade in airtight container up to 5 days. Reheat sandwiches in panini press or skillet, avoid microwave to keep bread crispy.

Nutrition

Keywords: Italian pressed sandwich, olive tapenade, picnic sandwich, panini, prosciutto sandwich, mozzarella sandwich, easy Italian recipe

Find it online: https://cooksybite.com/flavorful-italian-pressed-picnic-sandwiches-easy-homemade-olive-tapenade-recipe/