Italian Pressed Sandwich - From the Test Kitchen

Ingredients

• 1 loaf Sourdough Bread (Lightweight loaf with firm crust and soft interior; hollow out leaving ~1 inch border)
• 6 tablespoons Mayonnaise (Regular mayo)
• 3 tablespoons Capers (Salt‑packed, rinsed and drained)
• 1 lemon Lemon Zest (Zested using a micro‑zester; use the whole lemon for zest)
• 3 tablespoons Lemon Juice (Juice of about half a lemon)
• to taste Salt (Season dressing and sandwich)
• to taste Black Pepper (Freshly ground preferred)
• 6 oz Sliced Turkey Breast (Deli‑style sliced turkey)
• 6 oz Provolone Cheese (Sliced provolone)
• 3 oz Capicola (Hot) (Spicy cured pork, sliced)
• 1 cup Watercress (Rinsed and loosely packed)
• 1 large tomato Large Tomato (Beefsteak or heirloom, sliced)
• 1 roll Plastic Wrap (For tightly sealing the sandwich)
• 1 sheet Aluminum Foil (Additional barrier before weighting)

Instructions

1. Prepare the Bread

   Using a long serrated knife, cut off the top of the sourdough loaf, then hollow out the interior of both the top and bottom pieces, leaving about a 1‑inch border around the edges.

   Time: PT10M

2. Make Lemon‑Caper Mayo

   In a small bowl combine 6 Tbsp mayonnaise, 3 Tbsp rinsed capers, the zest of one lemon, and 3 Tbsp fresh lemon juice. Add a pinch of salt and pepper, then stir until smooth.

   Time: PT5M

3. Spread the Dressing

   Evenly spread the lemon‑caper mayo on the interior surfaces of both the top and bottom bread pieces, staying within the 1‑inch border.

   Time: PT3M

4. Layer Turkey (Bottom)

   Place 3 oz sliced turkey evenly over the bottom bread piece.

   Time: PT2M

5. Add Provolone (Bottom)

   Lay 3 oz sliced provolone on top of the turkey.

   Time: PT2M

6. Add Capicola (Bottom)

   Add 3 oz sliced hot capicola over the cheese.

   Time: PT2M

7. Layer Watercress (Top)

   On the interior of the top bread piece, spread 1 cup loosely packed watercress.

   Time: PT2M

8. Add Tomato (Top)

   Place slices of the large tomato over the watercress.

   Time: PT2M

9. Season

   Season the entire sandwich lightly with additional salt and freshly ground black pepper.

   Time: PT1M

10. Wrap the Sandwich

    Place the top bread onto the bottom, align edges, then tightly wrap the whole sandwich in plastic wrap followed by a sheet of aluminum foil to keep it sealed during pressing.

    Time: PT5M

11. Press and Chill

    Set the wrapped sandwich on a tray, place a heavy cast‑iron skillet (or stacked cans/bricks) on top, and let it sit for at least 45 minutes. For best texture, refrigerate while weighted for up to 12 hours.

    Time: PT45M

12. Finish and Serve

    Unwrap the sandwich, slice it in half for easier eating, and serve with fresh fruit and potato chips.

    Time: PT5M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

65 g

Fat

120 g

Fiber

4 g