ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pressed Mediterranean Sandwiches

Prep time 20 mins
Press time 3 hrs
Yield 8 Servings


  • 1/3 cup olive oil
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • Two loaves ciabatta or Italian bread
  • 3/4 pound sliced Genoa salami
  • 4 ripe tomatoes, sliced
  • 16 fresh basil leaves

Nutrition Information

  • calories 461
  • fat 25 g
  • satfat 6 g
  • protein 17 g
  • carbohydrate 42 g
  • fiber 3 g
  • cholesterol 43 mg
  • sodium 867 mg

How to Make It

  1. In a small bowl, whisk together oil and vinegar. Season with salt and pepper.

  2. Halve each loaf, starting at one side, but don't cut through second side. Press loaves open and remove some soft center to hollow out slightly. Brush each loaf generously with oil mixture; set aside some oil mixture.

  3. Cover each bottom half with salami and then tomatoes; brush tomatoes with remaining oil. Insert basil leaves between tomato slices. Close sandwiches and wrap each with 2 layers of plastic wrap or aluminum foil; place on a baking sheet and put in refrigerator. Place a large cutting board or another baking sheet on sandwiches and weigh it down with about 12 pounds of canned food to press sandwiches; refrigerate for 3 hours (see inset above). Quarter crosswise and serve.