Italian Pressed Picnic Sandwiches with Sun-Dried Tomato Aioli
Everyone loves a good Italian cold cuts sandwich and this one has all the classic flavors. We have chewy and slightly yielding Italian bread, lots of assorted cured meats, funky provolone (I won’t be mad if you used a cheddar or havarti or even fresh mozzarella instead), and lots of tangy, bright pickled things like peppers and some red onion and loooots of fresh basil. The thing that brings it all together is the aioli. Aka a fancy mayo. I’m not going to make you start from scratch with egg yolk and the whole deal, don’t worry. The sun-dried tomatoes add so much flavor and richness and make the whole sandwich pop. This thing is perfect to make and take on an actual picnic or day to the beach or even meal prep for lunches or as an appetizer for a party when sliced into little mini sandwiches. Fun! What I’m saying is, there’s no wrong way to eat this sandwich. Hope you enjoy and if you make it be sure to tag me on Instagram at @all.purpose.flour.child so I can see! Happy picnicking!
Italian Pressed Picnic Sandwiches with Sun-Dried Tomato Aioli
serves 4
1 loaf ciabatta bread
8 slices sweet sopressata salami (about 2 oz)
4 oz mortadella (you could also use ham or omit)
6 slices oven-roasted turkey, deli sliced
6 slices provolone, deli sliced (about 4 oz)
1 12 oz jar roasted red peppers, patted dry and left in whole sheets (chopped is ok too)
10 large fresh basil leaves
1/4 c pepperoncini, drained and thinly sliced
1/4 c red onion, thinly sliced
sun-dried tomato balsamic aioli
1/2 c good quality mayonnaise ( I love Primal Kitchens, Chosen Foods, and Sir Kensington’s)
1 t red wine vinegar
1/4 c oil-packed sun-dried tomatoes, drained and finely chopped
1/2 t dried oregano
salt and pepper, to taste
make the aioli
In a bowl, whisk together all the aioli ingredients and set aside.
assemble
Slice the ciabatta loaf in half lengthwise. Divide the aioli evenly between both halves of bread and spread edge to edge. On the bottom half, layer on the turkey, mortadella, sopressata, and provolone. Layer over the red peppers, scatter the pepperoncini and red onion on top, then layer on the basil leaves, being sure to cover the entire surface. Add the top half of ciabatta and gently press it together. Wrap the whole loaf in plastic wrap tightly several times. Place loaf on a plate or baking tray and top with another tray and place something heavy on top, like a really heavy book or cans of tomatoes or beans. Place in fridge to chill at least 6 hours, or overnight ideally. The longer it sits, the better the flavor.
serve
Unwrap and slice up into individual servings and enjoy!
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