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Sunset's Pressed Italian Sandwiches

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“From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time.”

Ingredients Nutrition

  • 1 loaf ciabatta (about 8 x 14 x 2 inches)
  • 12 cup tapenade, store-bought black (or green)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 14 lb genoa salami, thinly sliced
  • 14 lb cold cuts, thinly sliced (spicy Italian cuts such as coppa, capocolla, or hot salami)
  • 3 ounces prosciutto, thinly sliced
  • 8 ounces mozzarella cheese, fresh, sliced
  • 1 red bell pepper, roasted, chopped
  • 6 leaves fresh basil, torn into bite-sized pieces
  • black pepper, freshly ground


  1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vineegar and oil.
  2. Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.
  3. Wrap sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

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