Recipe courtesy of Lunch Lady

Classic Italian Pressed Baguette

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 1 serving
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1/3 baguette or 1 small baguette roll

1/2 teaspoon olive oil

Kosher salt and ground black pepper

1/2 roasted red pepper

3 slices finely sliced prosciutto

2 slices provolone

4 fresh basil leaves

1/2 teaspoon balsamic glaze

3 slices salami


  1. Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
  2. Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink. 
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Jackie Rothong

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