Valerie Bertinelli’s Pressed Italian Picnic Sandwich with Olive Relish | Food Network

Cook along with Valerie as she elevates her picnic with the perfect summertime sandwich that is loaded with savory Italian meats and a flavorful relish!
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Pressed Italian Picnic Sandwich with Olive Relish
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 4 hr 30 min
Active: 25 min
Yield: 4 servings

Ingredients

1 small celery rib, finely chopped
1 small clove garlic, finely grated
1 cup pitted olives, preferably a mix of colors, chopped
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
1 large loaf ciabatta, split horizontally
1/2 pound sliced provolone
2 to 3 ounces thinly sliced Genoa salami
2 to 3 ounces thinly sliced roasted turkey
2 to 3 ounces thinly sliced ham
2 to 3 ounces thinly sliced mortadella

Directions

Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.

Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.

Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.

When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

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Valerie Bertinelli’s Pressed Italian Picnic Sandwich with Olive Relish | Food Network

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