Italian Pressed Sandwich - From the Test Kitchen
Italian Pressed Sandwich - From the Test Kitchen is a easy American recipe that serves 2. 1200 calories per serving. Recipe by Everyday Food on YouTube.
Prep: 35 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $43.30 total, $21.65 per serving
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
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
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
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
Layer Turkey (Bottom)
Place 3 oz sliced turkey evenly over the bottom bread piece.
Time: PT2M
Add Provolone (Bottom)
Lay 3 oz sliced provolone on top of the turkey.
Time: PT2M
Add Capicola (Bottom)
Add 3 oz sliced hot capicola over the cheese.
Time: PT2M
Layer Watercress (Top)
On the interior of the top bread piece, spread 1 cup loosely packed watercress.
Time: PT2M
Add Tomato (Top)
Place slices of the large tomato over the watercress.
Time: PT2M
Season
Season the entire sandwich lightly with additional salt and freshly ground black pepper.
Time: PT1M
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
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
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
Dietary info: Contains meat, Contains gluten, Contains dairy, High protein
Allergens: Eggs (mayonnaise), Milk (provolone cheese), Wheat (sourdough bread)
Ingredient Substitutions
- Instead of Sourdough Bread: Ciabatta, Baguette, Sturdy whole‑grain loaf
- Instead of Mayonnaise: Greek yogurt, Aioli
- Instead of Capers: Green olives, Pickled peppercorns
- Instead of Lemon Zest: Lime zest
- Instead of Lemon Juice: Lime juice
- Instead of Sliced Turkey Breast: Sliced chicken breast, Sliced ham
- Instead of Provolone Cheese: Mozzarella, Swiss cheese
- Instead of Capicola (Hot): Salami, Pepperoni
- Instead of Watercress: Arugula, Spinach
- Instead of Large Tomato: Plum tomato, Roma tomato
- Instead of Plastic Wrap: Beeswax wrap
- Instead of Aluminum Foil: Parchment paper
Equipment Needed
- Long Serrated Knife
- Cutting Board
- Small Mixing Bowl
- Spatula
- Heavy Press (e.g., Cast Iron Skillet with cans)
- Tray or Flat Surface
Critical Steps — Do Not Skip
- Hollowing out the sourdough loaf while keeping a 1‑inch border
- Making the lemon‑caper mayo dressing
- Wrapping the sandwich tightly with plastic wrap and foil
- Pressing the sandwich with a heavy weight for at least 45 minutes
Chef Tips from the Video
- Zest the lemon with the micro‑zester upside‑down to keep zest in the tool’s chamber.
- Press the sandwich on a cool countertop; a warm surface can cause the mayo to melt and make the sandwich slippery.
- For extra crunch, toast the crouton scraps in a dry skillet while the sandwich is pressing.
Troubleshooting
Sandwich is too soggy after pressing.
Pat the tomato slices dry before layering and make sure the bread border is intact to contain moisture. Reduce the amount of mayo if needed.
Sandwich does not compress enough and remains thick.
Apply a heavier weight (add more cans or a larger skillet) and press for the full 45 minutes. Ensure the wrap is tight so pressure is evenly distributed.
Bread cracks or breaks during hollowing.
Use a gentle sawing motion with the serrated knife and keep the crust intact. If the loaf is too soft, chill it briefly in the freezer (10 minutes) before cutting.
Storage
Refrigerator: Keep the pressed sandwich wrapped tightly in plastic wrap; store up to 24 hours.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 2 hours after unwrapping.
Make-Ahead Tips
- Prepare the lemon‑caper mayo a day ahead and store in an airtight container.
- The sandwich can be pressed up to 12 hours in advance; keep it wrapped and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of a pressed sandwich in American cuisine?
Pressed sandwiches have roots in American deli culture, where heavy weights were used to compact ingredients for a portable, hearty meal. The technique became popular in the mid‑20th century as a way to make cold cuts more manageable and to meld flavors without heat.
What are the traditional regional variations of pressed sandwiches in the United States?
In the Northeast, pressed hoagies often feature Italian cold cuts and provolone, while the Midwest favors turkey and ham with Swiss cheese. Southern versions may add pickles and mustard, and West Coast takes a lighter approach with avocado and fresh herbs.
How is a pressed sandwich traditionally served in American delis?
Delis typically slice the pressed sandwich into halves or quarters, wrap it tightly in parchment or foil, and serve it with chips, a pickle spear, and sometimes a side salad or fresh fruit for balance.
What occasions or celebrations is a pressed sandwich associated with in American culture?
Pressed sandwiches are popular at picnics, beach outings, and casual summer gatherings because they require no heat and stay cool. They’re also a staple for quick work‑lunches and backyard barbecues.
What makes this No‑Cook Pressed Turkey & Capicola Sandwich special in American sandwich cuisine?
The sandwich combines a bright lemon‑caper mayo with spicy capicola, fresh watercress, and a sturdy sourdough loaf, creating a balanced bite of salty, tangy, and peppery flavors without any cooking, perfect for hot weather.
Why does this recipe use a heavy cast‑iron skillet for pressing instead of a sandwich press?
A cast‑iron skillet with added weight distributes pressure evenly across the entire loaf, ensuring the sandwich compresses uniformly. It also allows you to use items you already have at home, keeping the method simple and cost‑effective.
What are the most common mistakes to avoid when making this No‑Cook Pressed Turkey & Capicola Sandwich?
Common errors include over‑filling the sandwich, which can cause it to burst during pressing, not sealing the wrap tightly, and using overly moist ingredients like wet tomatoes. Also, pressing for less than 45 minutes can result in a bulky sandwich that doesn’t hold together.
How do I know when the pressed sandwich is done cooking?
The sandwich is done when it has visibly reduced in height (about half its original thickness) and feels firm to the touch. The layers should be compact, and the bread should have absorbed the mayo flavors without becoming soggy.
Can I make the No‑Cook Pressed Turkey & Capicola Sandwich ahead of time and how should I store it?
Yes, you can assemble, wrap, and press the sandwich up to 12 hours ahead. Keep it refrigerated while weighted, and keep the plastic wrap and foil sealed until ready to serve.
What does the YouTube channel Everyday Food specialize in?
The YouTube channel Everyday Food specializes in approachable, everyday recipes that focus on quick, budget‑friendly meals using accessible ingredients and clear step‑by‑step instructions for home cooks.
How does the YouTube channel Everyday Food's approach to American sandwich cooking differ from other cooking channels?
Everyday Food emphasizes no‑cook or minimal‑cook techniques, like this pressed sandwich, and often highlights seasonal, fresh ingredients while keeping the process simple. Other channels may rely more on grilling or elaborate cooking methods.
Last updated: September 4, 2026
