French Pressed Sandwich Bites (The Lunchbox Sandwich that Parties)

These French pressed sandwiches get better the longer they sit. Stack them the night before, weigh them down in the fridge, then slice into neat little wedges that survive a backpack, a locker, and a lunch table with zero fuss. Antipasti flavors packed in tight mean big taste without a single reheat required.

Build it as one giant sandwich, press it whole, then cut into squares… You’ve got a week’s worth of lunches in the time it takes to make one. 

For those done with packing lunches… this is your new party trick! Serve it up for a game day crowd, a bridal shower, or Saturday sideline snacking. Prep ahead, let the fridge do the work, and hosting suddenly feels lighter.

Print Recipe

French Pressed Sandwich Bites (The Lunchbox Sandwich that Parties)

Stacked high, weighted down, and sliced into tiny little squares, these pressed sandwiches look like you fussed over them (you didn't).Let the fridge and a few heavy cans do the work while the flavors meld into something bright and savory. Pack them for a picnic, slice them small for a party board, or knock out school lunches in a flash.

Prep Time20 minutes mins

Fridge time4 hours hrs

Servings: 10

Ingredients

French Version

• 1 loaf focaccia or ciabatta
• ½ cup boursin cheese room temperature
• 4 slices prosciutto
• 4 slices ham
• ½ cup cornichons halved lengthwise
• ⅓ cup sundried tomato strips packed in oil, 1 tablespoon oil reserved
• ¼ large red onion thinly sliced
• ¼ teaspoon each kosher salt and cracked pepper
• ½ apple cored and thinly sliced
• 6 slices provolone cheese
• 1 tablespoon tarragon dijon mustard *I love Edmond Fallet

Italian Version

• 1 loaf focaccia or ciabatta
• 2 tablespoons herb butter
• 8 slices genoa salami or pepperoni
• ¼ cup pepperoncini chopped
• 8 ounces fresh mozzarella sliced
• Balsamic glaze
• 2-4 slices prosciutto
• 4 slices provolone cheese
• ½ cup roasted red pepper pesto

Instructions

• Slice focaccia in half lengthwise. Spread boursin on the inside of one half and tarragon dijon mustard on the inside of the other half.
• On top of boursin half, layer in this order, 2 slices prosciutto, ham, cornichons, sundried tomatoes and oil, onion, salt and pepper, remaining 2 slices of prosciutto, apple slices, and provolone. Top with dijon half of bread.
• Wrap the entire sandwich in plastic wrap. Place the wrapped sandwich on a sheet pan or tray, top with another sheet pan and then weigh it down with something heavy such as a brick, canned goods, or cast iron skillet.
• Store this entire stacked situation in the fridge for at least 4 hours and up to 24 hours. When you are ready to serve it, add 8-12 toothpicks (depending on size of focaccia) into the top of the sandwich in even rows. The toothpicks will be about 1 1/2 ” apart. Slice between the toothpicks and serve. *See note.
• For the Italian version: in step #2 layer ingredients as follows: herb butter on one half of split bread and pesto on the other half, salami, pepperoncini, mozzarella, balsamic, and prosciutto, provolone. Continue with remaining steps.

Notes

*If Edmond Fallet tarragon dijon isn’t available, use regular dijon mustard.

*For lunches and picnics, after cutting into individual portions, I remove tooth pics, wrap them by two’s in plastic wrap for portability.

xoxo,

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