How to Make Pressed Italian Shooter Sandwiches

What’s Up, Hungry People

This summer is all about enjoying the great outdoors in new and exciting ways. Whether you’re exploring local parks, hiking scenic trails, or just soaking up some sun in your backyard, there’s never been a better time for a picnic. And what’s a picnic without a delicious, portable meal to enjoy?

These portable pressed Italian sandwiches are perfect for any adventure. They’re packed with flavor and easy to transport, making them the ideal treat for your next outdoor excursion.

So unfurl your blanket and pop open your basket – it’s time for a picnic.

Here’s What You Need:

• Ciabatta bread: Acts as the sturdy base for all the delicious fillings.
• Butter: Adds richness and helps to crisp the bread.
• Goat cheese: Provides a creamy, tangy layer.
• Basil leaves: Adds fresh, aromatic flavor.
• Mortadella: Gives a mild, smooth pork flavor.
• Hard salami: Adds a spicy, robust taste.
• Fresh mozzarella: Melts beautifully and adds a creamy texture.
• Prosciutto: Provides a salty, savory element.
• Uncured pancetta: Adds a rich, porky flavor.
• Fresh spinach: Adds a fresh, slightly bitter taste.
• Sundried tomatoes: Adds a sweet, tangy punch.
• Roasted red pepper: Provides a smoky, sweet flavor.
• Artichoke hearts: Adds a tender, slightly tangy taste.
• Shallot: Adds a mild, sweet onion flavor.
• Pesto: Brings a vibrant, herbaceous layer.
• Mayonnaise: Adds creaminess and helps bind the sandwich.
• Red wine vinegar: Adds acidity and cuts through the richness.

Let’s Cook

There are two major secrets behind the perfect press. The first secret: get a LOT of weight on your sandwich in any way you can think of. Be creative. For my sandwich, I used a couple of spare granite slabs pressed between several clamps to get the optimal press going. I’ve seen other people use books or pots and pans. The key to success is in the press.

Back in the day, these pressed sandwiches were also known as “shooter sandwiches” because they would be prepped the night before a big hunt and packed into hunters’ bags the next morning. There’s a HUGE amount of protein and meat pressed between two loaves of ciabatta – the thin size is rather deceptive. There’s over a pound of meat spread between these slices of bread.

After a few hours of pressing, you may notice some oils dripping from the sandwich. I used a small ramekin to collect the butter and oil to use as a grease for the panini press. Trust me, you won’t be able to find a better-tasting butter than this!

Ideally, you want to press the sandwich for at least 8-10 hours at room temperature. The more you pack in, the longer it will take to press into a bite-sized sandwich. It’s also important to not cook the sandwich while pressing – otherwise, everything will be over-saturated and soak through the bread.

Once the sandwich has been sufficiently flattened, carefully unwrap it from the wax paper. I tried to tuck in any ingredients that were spilling out the edges.

I thought I made sure when I bought my loaf of ciabatta that it would fit on the panini grill – however, I forgot to account for the bread getting wider as it flattened out… It just barely fit on my panini grill!

I grilled my sandwich for about 20-30 minutes to ensure I got some beautiful grill marks from edge to edge and that the center of the sandwich was also cooked through and melty.

I used so. many. ingredients. in this sandwich – but feel free to pack your ciabatta full of your favorite meats and cheeses. Practically no combination is off-limits. This is just the combination that worked for me.

The hardest part about this sandwich is fighting the temptation to cut into it as soon as it comes off the grill. However, it’s in your best interest to let the sandwich cool to room temperature at least – and even better if you wait and chill it overnight.

That’s the second secret to this sandwich. Let it cool completely before cutting into it. The flavors will meld into each other and create an even more delicious sandwich.

Packed with roasted veggies, soft cheeses, and over half a dozen different meats – the wait is definitely worth it!

Tips for the Perfect Pressed Sandwich:

• Get Creative with the Press: Use anything heavy to press your sandwich. Think outside the box – granite slabs, heavy books, or even a cast iron skillet will do the trick.
• Catch the Drips: Place a tray underneath your sandwich while pressing to catch any oils. Use this delicious mixture to grease your panini press for extra flavor.
• Room Temperature Pressing: Press your sandwich at room temperature to avoid the bread getting too soggy. This keeps the ingredients perfectly melded without soaking through.
• Chill Overnight: Patience is key! Chilling the sandwich overnight allows all the flavors to meld together beautifully. It also makes slicing easier and cleaner.

This sandwich is packed with flavor, and trust me, the wait is worth it. Loaded with roasted veggies, soft cheeses, and a mix of meats, it’s a portable feast perfect for any outdoor adventure. Make sure to give it plenty of time to press and chill for the best results. Cutting into it too soon might be tempting, but patience will reward you with a beautifully melded and easy-to-slice sandwich. Whether you’re heading to a park, a trail, or just your backyard, this pressed Italian sandwich will be a hit. Don’t forget to share your favorite topping combos in the comments – I’m always looking for new ideas to try!

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