This unique Mediterranean Pressed Sandwich brings together olives, roasted peppers, anchovies, and sun‑dried tomatoes inside a crispy baguette. A short rest under pressure allows the flavors to blend beautifully and makes this a perfect pack-ahead meal.
You know, it’s not always strictly southern comfort food around here. Although that is the main focus, we do enjoy lots of different types of food, and I really like being able to share something a little different with you.
And today’s post is definitely a little different. It’s a pressed sandwich. Nothing so different about a pressed sandwich, right? Maybe not, but it’s the filling of this sandwich that makes it special.
Inside these little baguettes are all the brightest, most delicious flavors of Mediterranean cooking. Kalamata olives. Ripe, red tomatoes. Olive oil and lemon juice. Anchovies and roasted red peppers. Yum.
This sandwich is the perfect picnic fare. You can easily make it the night before, and it’ll be ready for a lovely picnic the next day. All you need with it is a little fresh fruit, maybe some cheese, and a crisp white wine. Sounds like a perfect late summer picnic, don’t you think?
Recipe Snapshot
Cuisine: Mediterranean
Cooking Method: None
Total Time: 10 Minutes (plus 1 hour resting time)
Servings: 4
Primary Ingredient(s): Baguettes, garlic, sun-dried tomatoes, olives, roasted red bell pepper, tomato
Skill Level: Easy
What You’ll Like About This Recipe
- The flavor improves more and more as it sits, making it ideal for prepping in advance.
- It’s a fun alternative to standard picnic fare.
- It’s delicious at room temperature. No heating the kitchen!
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Love the flavors in this sandwich!”
— Maria
Ingredient Notes
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- Baguettes — Either purchase two nice little baguettes or bake them from scratch or frozen. I always keep a package of frozen ready-to-bake baguettes on hand because we just don’t have access to good, fresh ones around here. This is the best I can do with what I have.
- Garlic — Rubbing the cut side of a garlic clove on the bread gives a subtle boost of flavor.
- Sun-dried tomatoes — Use oil-packed sun-dried tomatoes for richness and deep tomato flavor.
- Kalamata olives — The briny flavor of kalamata olives balances the sweetness of the peppers and tomatoes.
- Roasted red pepper — Any jarred roasted red pepper will do.
- Green beans — The green beans add some texture and fresh flavor. Blanched fresh green beans or well-drained canned beans both work. To blanch green beans, simply drop them into boiling water for 3 minutes. Remove and run under cold water to stop the cooking process. Dry them before using them in the recipe.
- Anchovies — Just two anchovy fillets add deep flavor without any fishy taste.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make a Mediterranean Pressed Sandwich
- Slice the baguettes in half and rub the cut sides of the bread with the cut side of a clove of garlic. Discard the garlic.
- In a food processor, or using a mortar and pestle if you’d rather, combine the sun-dried tomatoes, kalamata olives, roasted red bell pepper, green beans, tomato, and anchovies. Pulse just a few times until everything is combined, but still quite chunky. Be very careful not to over-process and turn it into soup!
- Stir in the olive oil, lemon juice, and salt and pepper to taste.
- Spread the veggie mixture very thickly on the bottoms of the baguettes.
- Add the tops of the baguettes. Wrap each sandwich quite tightly in waxed paper and twine.
- Place a large heavy object like a cast-iron skillet or a marble cutting board on top of the sandwiches.
- Keep the sandwiches under the weight at room temperature for one hour before serving.
Recipe Tips
- Wrap the sandwich tightly to press the vegetable-anchovy mixture into the bread.
- If the bread is too soft, it may become soggy. Look for loaves with a firm outer shell.
- Don’t skip the pressing time. That step makes the sandwich what it is.
- If making ahead, refrigerate the sandwiches overnight and let them come to room temperature before serving.
Recipe Variations to Try
- Add thin slices of prosciutto or salami on top of the filling for a meaty version.
- Stir in a spoonful of pesto for extra flavor.
- Sprinkle with fresh basil just before serving.
- Swap out the green beans for thinly sliced cucumber or roasted zucchini.
How to Store
Store the wrapped sandwiches in the refrigerator for up to two days. The flavors will continue to develop. To keep the bread from becoming soggy, use firm well-baked baguettes and avoid over-processing the filling. These sandwiches are best at room temperature. They hold up well in a cooler or picnic basket.
Questions About Mediterranean Pressed Sandwich
You can leave them out, though they add a deep savory flavor that blends well with the other ingredients. For a similar effect, try a small spoonful of capers.
Yes. rustic breads such as Ciabatta work well. Just be sure it;s sturdy enough to hold up under pressure without falling apart.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Mediterranean Pressed Sandwich
Ingredients
- 2 small baguettes
- 1 clove garlic cut lengthwise
- 2 oil-packed sun dried tomatoes
- 8 pitted kalamata olives
- ½ medium roasted red bell pepper Vigo brand recommended
- ¼ pound blanched green beans
- 1 tomato cored and seeded
- 2 anchovy fillets
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cut the baguettes in half lengthwise and rub the cut sides of the bread with the cut sides of the garlic clove.2 small baguettes, 1 clove garlic
- Combine all ingredients up through anchovies in the bowl of a food processor. Pulse until well mixed but still chunky.2 oil-packed sun dried tomatoes, 8 pitted kalamata olives, ½ medium roasted red bell pepper, ¼ pound blanched green beans, 1 tomato, 2 anchovy fillets
- Stir in the olive oil, lemon juice, and salt and pepper to taste.1 tablespoon olive oil, 1 teaspoon lemon juice, Salt and pepper to taste
- Spread the mixture very thickly on the bottom half of each baguette.
- Place the remaining halves on top and wrap each sandwich tightly in waxed paper. Using kitchen twine, tie each wrapped sandwich tightly.
- Place a heavy object such as a cast-iron skillet or marble cutting board on top of the sandwiches and press down firmly.
- Allow the weight to remain on the sandwiches for one hour before serving.
Notes
- Best made ahead and served at room temperature.
- The blend of olives, roasted pepper, and garlic makes a flavorful filling with no need for mayonnaise or other dressings. Use sturdy, well-baked baguettes to hold the filling and avoid sogginess.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 26, 2011. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I can’t wait to savor this mediterranean delish. It’s simply inviting.
now you know I would add the bacon too, can’t let BeeBop have nothing on me… this is my kind of lunch… need a cold one to help wash it down…
Looks like a “hurricane special” I might make this weekend while we sit out the storm. Hopefully we will not lose power and I’ll be able to heat up some of my chicken soup I just made and posted this week to serve with this beautiful sandwich. I call it MOMMY soup because it is the closest thing to a hug from my mom I can get since she passed 5 years ago. And I needed a hug this week…
Hi Rachel – I just read your soup post and learned about your recent health scare! Truly hope you’re doing okay now!
Ok, when I read your title pressed sandwiches, I immediately thought panini. lol. Little did I realize you literally pressed it and its a cold sandwich! You learn something new everyday! Sounds delicious and I love the flavors (and bacon!)
Yep, it’s literally pressed under a heavy object. It makes all the flavors from the filling really get absorbed into the bread. Quite delicious!
Love the sound of this; such an interesting idea.
So many of my favorite flavors all in a sandwich!! I’ve never tried a pressed sandwich like this before – but I’m going to have to change that!! (and I totally wish I could find frozen baguettes like that!)
Yum! I really want to make my own baquettes now….
That’s an interesting way of pressing. I would have broke out the George Foreman, but this is very cool. FYI, I ran into the same problem with baguettes, and ended up making my own last week. Very simple, and they were better than any I’ve had locally including the bakeries. I’d definitely recommend it!
I’ve been stumbling upon all sorts of great recipes today. This one looks great.
oh my goodness this looks so delicious! I’ve seen those breads before and have wanted to try them…nice to have them on hand!
I always keep them on hand, Aggie. They’re not like a fresh baked baguette from a good bakery, of course, but they do the trick in a pinch.
The sandwich looks great! I love the garlic rub and pressing techniques. I guess will make the perfect sandwich this weekend!
This looks so good! Great one!
Love the flavors in this sandwich!
Okay, I really want this for lunch. What fantastic flavors, Lana.
That looks both simple and simply delicious!
Thanks, Karen. It is both!