Pressed Picnic Sandwich

Pressed Picnic Sandwich

Amy Maltzan
This sandwich is adaptable to whatever you like to eat. Use whatever cheese you like; choose vegetables that look good to you at the market. Make it vegetarian by substituting tempeh or sliced hard-boiled eggs. Because this is a moist sandwich, it’s best eaten within a day or two of making it.
Course Lunch, Main Course, Snack
Servings 8 servings


  • 1 small zucchini sliced 1/2-inch thick lengthwise
  • 1 small eggplant sliced 1/2-inch thick lengthwise
  • 1 medium pepper sliced crosswise into 1/2-inch thick rings
  • extra-virgin olive oil to spread on vegetables and drizzle on bread
  • coarse salt to taste
  • pepper to taste
  • ¼ cup pesto
  • 1 large loaf ciabatta bread sliced in half lengthwise
  • ¼ pound sliced cheese your favorite local variety
  • ¼ pound cold cuts or charcuterie I used capicola, salami and mortadella from The Piggery


  • Preheat a grill or grill pan over medium-high heat. Brush each side of the zucchini, eggplant and pepper slices with olive oil; season with salt and pepper.
  • Grill a few minutes per side, until slightly browned and softened. Set aside to cool.
  • Spread pesto over one half of the ciabatta loaf; drizzle olive oil over the other half. Over the pesto half, layer the cheese, meat and grilled vegetables.
  • Top with the other half of the loaf, wrap in plastic wrap as tightly as you can, then wrap in aluminum foil.
  • Place wrapped sandwich in the refrigerator and weigh it down with a few heavy books or something similarly heavy. Sandwich will compress considerably after 3-4 hours; you can leave overnight and serve the next day as well.
  • When ready to eat, unwrap, slice into 8 pieces with a sharp knife and serve.


Recipe by Amy Maltzan,
See more from the Summer 2014 issue.
Keyword picnic, pressed, sandwich

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