Pressed picnic sandwich

Pressed picnic sandwich

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(4 ratings)

Prep: 25 mins Cook: 3 mins


Serves 8
A great recipe for kids to assemble - fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach and mozzarella

Nutrition and extra info

Nutrition: per serving

  • kcal242
  • fat12g
  • saturates4g
  • carbs23g
  • sugars2g
  • fibre3g
  • protein11g
  • salt1.9g
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  • long ciabatta loaf, sliced in half lengthways
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 garlic clove, finely chopped
  • 1 tsp Dijon mustard
  • 2 big handfuls of baby spinach
  • 8 marinated artichoke heart from a jar, quartered
  • 250g roasted red pepper from a jar
  • 8 slices prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • big handful of basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 125g ball mozzarella, cut into slices
  • ½ red onion, very finely sliced


  1. Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.

  2. Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.

  3. Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.

  4. Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.

  5. Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.

  6. Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.

  7. Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.

  8. Press down on the sandwich to squash all the layers together.

  9. Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.

  10. Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

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Comments (6)

lyvia972's picture

Thoroughly enjoyed it. It was fresh and full of flavours. I cooked the onion instead of adding it raw and the caramelised taste made it great. I will definitely make it again. The only thing is that the bottom slice of bread got a bit soggy so next time I will try to let it cool completely before stacking the ingredients and storing it in the fridge, maybe this time the bread was still a bit warm when I refrigerated it.

editac's picture

lovely lovely sandwich! it doesnt have to be for kids :) me and my husband loved it. and kids can make it with whatever stuff they like. yes, i do have kids :)

corriewagenaar's picture

We (me AND the kids) that this was a lovely loaf. It tast wonderful the next day. Yes...there are kids who will love it.

sarahmcgrail's picture

Really? You think children's favourites are artichokes and spinach?!! What planet are you living on? My kids aren't fussy eaters and I don't have any problems getting them to eat vegetables or healthy food but I would never in a million years describe artichokes and spinach as their favourites. Or any other child I know come to that.

last edited: 09:35, 26th Jul, 2013
jeanettemp's picture

Have to agree sarahmcgrail, that was my first thought too. And I don't have kids.

shawski's picture

Very delicious, posh picnic sandwich. Would highly recommend.

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