Sandwich italien pressé savoureux

This Italian pressed brick sandwich is a delicious and satisfying meal perfect for gatherings or a family lunch. It layers savory ingredients between hearty ciabatta bread, melding flavors with a tangy balsamic dressing and fresh basil pesto. The pressing step merges all the components into a cohesive bite that feels indulgent but not heavy, ideal for sharing and enjoying over conversation.

I first tried making this sandwich for a casual dinner with friends and was amazed at how the flavors deepen after resting. Now this recipe is a go to for easy entertaining when I want something impressive without fuss.

Ingredients

• One clove garlic: mashed to bring aromatic pungency and kick
• A tablespoon of good quality balsamic vinegar: adds sweet acidity, look for a well aged version from Modena
• Three tablespoons of olive oil: for richness and to help emulsify the dressing extra virgin from the south of France works wonderfully
• One teaspoon dried basil: to echo the fresh leaves in the sandwich and enhance herbal notes
• Salt and pepper: to taste freshly ground preferably for seasoning balance
• One ciabatta loaf: with a crisp crust and chewy interior buy fresh from an Italian bakery or boulangerie
• Eight ounces goat cheese: creamy and tangy a staple in French kitchens opt for local varieties for freshness
• Eight slices prosciutto: providing smoky saltiness choose thinly sliced and good quality
• One jar roasted red peppers about 15 ounces: drained to avoid sogginess adds sweetness and color
• One container marinated bocconcini mozzarella balls 12 ounces: halved to distribute creamy bites evenly
• One jar pepperoncini 16 ounces: drained and split for bright mild heat
• A quarter pound of salami: offering spiced meatiness
• One jar marinated artichoke hearts 7.5 ounces: drained and sliced thin for tender briny flavor
• A quarter pound thinly sliced provolone: this mild melty cheese blends beautifully
• Twelve basil leaves: for fresh aromatic bursts
• Six tablespoons pesto: use homemade or a good quality pesto for authentic herbaceous depth

Instructions

Make the Dressing:

In a small bowl, combine the mashed garlic and balsamic vinegar. Slowly whisk in the olive oil until it forms a smooth emulsified dressing. Stir in the dried basil, then season with salt and pepper to taste. Set aside to let the flavors mingle.

Prepare the Ciabatta:

Cut the ciabatta loaf in half lengthwise. Carefully hollow out the inside crumb while keeping the crust intact to create space for the fillings without the sandwich becoming too bulky.

Spread the Goat Cheese:

On each half of the ciabatta, spread a good layer of goat cheese. This creates a moisture barrier so that the bread stays crisp and also adds creamy tang to each bite.

Layer the Ingredients:

Begin layering the bottom half with prosciutto slices, followed by roasted red peppers, then bocconcini halves, and pepperoncini pieces. Next, drizzle half of the dressing over this layer. Continue layering salami, artichoke hearts, provolone slices, and basil leaves. Finish by drizzling the remaining dressing on top.

Top it Off:

Spread pesto on the upper half of the ciabatta loaf. Carefully place it on top of the layered bottom half to complete the sandwich.

Press the Sandwich:

Wrap the whole sandwich tightly in plastic wrap. Place a weight on top to press the sandwich firmly. Let it rest for at least four hours or up to twenty four hours in the refrigerator this step allows the flavors to meld and the sandwich to compact perfectly.

Serving Time:

Unwrap the sandwich and slice it between toothpicks to keep the sections intact. Serve on a cutting board garnished with extra basil leaves for an inviting presentation.

My favorite part is the combination of soft goat cheese and fresh pesto which gives the sandwich a luxurious creaminess. A memorable moment was serving this at a summer picnic with family where everyone gathered, laughing and passing slices under a shady tree.

Storage Tips

Storage tips to keep your sandwich fresh include wrapping tightly in plastic wrap and refrigerating. It stays good for up to two days but is best enjoyed within 24 hours for textural contrast.

Variations

If you want to switch up ingredients, try replacing prosciutto with jamón serrano or salami with spicy chorizo. For cheese, fresh mozzarella can substitute the bocconcini, and substitute pistachio pesto if you want a nutty twist.

Serving Suggestions

Serve with a side of mixed greens dressed simply or a light minestrone soup to complement the Italian flavors beautifully. This sandwich reflects classic Italian antipasto elements but pressed into a convenient handheld meal a tradition adapted for modern dining ease. Seasonally, you can swap roasted peppers for grilled zucchini or eggplants in summer, or add sun dried tomatoes for an autumnal depth.

This pressed Italian sandwich brings antipasto flavors into an easy handheld meal. Let it rest well for the best texture and flavor.

Common Recipe Questions

→ Quel pain est utilisé pour ce sandwich ?

Ce sandwich est réalisé avec une ciabatta, qui offre une croûte croustillante et une mie moelleuse parfaite pour presser les ingrédients.

→ Comment préparer la vinaigrette ?

La vinaigrette est faite en émulsionnant de l'ail écrasé, du vinaigre balsamique, de l'huile d'olive et du basilic séché, assaisonnée de sel et de poivre.

→ Peut-on préparer ce plat à l'avance ?

Oui, le sandwich doit être pressé et peut reposer de 4 à 24 heures au réfrigérateur, ce qui permet aux saveurs de se développer.

→ Quels fromages sont utilisés ?

Ce sandwich combine du fromage de chèvre, du bocconcini mozzarella et du provolone, apportant différentes textures et saveurs.

→ Quels légumes apporte ce plat ?

Poivrons rouges rôtis, artichauts marinés, poivrons pepperoncini et feuilles de basilic frais enrichissent ce sandwich en saveurs et couleurs.