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Easy make-ahead pressed sandwich - perfect for quick lunches or picnics!

Make-Ahead Pressed Sandwiches

These make ahead sandwiches are so delicious! They're also perfect for picnics since you can assemble them ahead of time and then toss them in your picnic basket when it's time to head out!

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Refridgerate 4 hours
Servings 6 sandwiches
Author Janssen Bradshaw


Mayonnaise Spread

  • 1/2 cup mayonnaise
  • 1/4 cup roasted red peppers
  • 1 tablespoon lemon juice
  • 2 to 3 pepperoncinis
  • 1 clove garlic
  • salt and pepper to taste


  • 1 loaf sourdough bread sliced in half lengthwise
  • 4 ounces goat cheese
  • 1/4 pound bacon cooked
  • 1/4 pound salami thinly sliced
  • 1 cup artichoke hearts drained and sliced
  • 1 1/2 cups baby spinach


  1. In a blender or food processor, pulse the mayo, red peppers, lemon juice, pepperoncinis and garlic until only small chunks remain. Salt and pepper to taste and set aside.
  2. Slice the bread in half lengthwise and hollow out each side so you have a trough for the ingredients. 

  3. Spread the goat cheese on each half and then add the mayonnaise mixture over the top of the goat cheese.

  4. Layer on the bacon and salami, the artichoke hearts and finish with the spinach.

  5. Put the two halves together and wrap the whole thing tightly in plastic wrap and then press it between two heavy baking sheets, adding a skillet or other heavy object on top to help it really get pressed together.

  6. Refrigerate for at least 4 hours or overnight.

  7. Unwrap it, slice it up and enjoy!