It’s almost beach and picnic season, and this huge Italian Picnic Sandwich is all you need to feed a crowd! Imagine crusty ciabatta filled with all the best Italian meats and cheeses, crisp veggies, marinated onions, and a spicy Calabrian chili spread. This giant sandwich is absolute heaven and it comes together in a snap.
“This was amazing!!!! The marinated onions were delicious too! Loved everything about this sandwich.” – April, So Much Food reader
Table of Contents
What the Heck Is an Italian Picnic Sandwich?
Generally, an Italian sandwich has a combination of cured meats – I like different salamis and mortadella, but other options include prosciutto and capocollo. For cheeses, provolone is standard, but I also like to add a bit of torn fresh mozzarella.
Besides loads of meats and cheese on an Italian sandwich, it usually has a chopped mix of pickled and crunchy vegetables to round out the sandwich and add some texture and zip!
Whether you call it an Italian picnic sandwich, a hoagie, or just a party sandwich, this is a recipe that should definitely be in your arsenal.
Tools I Recommend
Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Bread. You’ll want a large piece of bread (like a ciabatta loaf or a sturdy focaccia loaf).
- Cheese. I went for Italian cheeses here and used provolone and fresh mozzarella.
- Meats. Pick some softer meats (like mortadella, prosciutto, or porchetta) to complement firmer salamis in contrasting flavors (soppressata is spicy, capocollo is smoky, and genoa or finocchiona are both mild). Always choose meats that pair well together, instead of making one-note deli selections.
- Greens. I used iceberg lettuce for crunch and arugula for a nice peppery flavor.
- Marinated onions. You can use raw onions here, but the marinated onions are so flavorful and easy to make. I share how I marinate my onions in the recipe card below!
- Tomato. Pick whatever tomatoes are ripe and in season for best flavor.
- Calabrian Chili Mayo. Combine good quality mayonnaise with some Calabrian chili paste for a super flavorful sandwich spread.
Not sure where to source your ingredients? Depending on your location, the deli counter at a well-stocked grocery store should have everything you need. Most deli counters have a wide variety of meats and cheeses and having them slice it for you is often cheaper than any packaged meats. I’ve also found that Trader Joe’s has plenty of charcuterie options! Otherwise if you’re lucky enough to have an Italian market near you, that’s the place to go!
How to Make an Italian Picnic Sandwich for a Crowd
This is a really simple sandwich to put together, but it so delivers on flavor and texture!
- Marinate the onions. These onions make all the difference in the sandwich! Marinating them keeps them from being too raw and hot, and the marinade creates a beautiful dressing for the sandwich.
Jenny’s Tip: The best practice is to marinate the onions for at least 30 minutes.
- Layer the sandwich. I have made it my life’s mission to figure out the proper order in which to layer a sandwich with the goal always being that the bread doesn’t turn soggy. The correct order is bread > spread > sliced cheese > meats > tomatoes > torn fresh cheese > lettuce and veggies. **Don’t let the tomatoes ever come in direct contact with the bread!**
- Top the layered meats and cheeses with the veggies. Don’t forget to season your tomatoes with flaky sea salt and pepper before topping with the lettuce and marinated onions. There’s nothing worse than sad, flavorless tomatoes.
Jenny’s Tip: Wherever you shop, head to the deli counter and have them thinly slice the meats for you. I typically ask them to slice it at a .5 thickness so that the meat is easy to bite through! I ask them to slice cheeses at a 1 or 1.5 thickness.
How to Store and Travel with a Big Picnic Sandwich
Now that you’ve got your sandwich, it’s time to travel! Since I’m probably not bringing a knife with me where I’m going, I like to cut the sandwich before packing it up. You can cut it into long pieces, or once down the middle and into smaller squares.
Once you’ve cut your sandwich into pieces, wrap each piece first in either wax paper or parchment paper and then in plastic wrap. This way you won’t have any drips or spills.
You can store these pre-made sandwiches in the fridge for up to 2 days or travel with them right away. I recommend transporting the wrapped sandwiches in a cooler with ice packs to keep them fresh.
My Favorite Picnic Sides for Sandwiches
Pair this giant sandwich with one or more of the following picnic-friendly sides that can be made in advance and are easy to transport.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Mouthwatering Sandwich Recipes to Make
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Shareable Italian Picnic Sandwich Recipe
Ingredients
Marinated Onions
- 1/2 Red Onion , thinly sliced
- 1/4 cup High-Quality Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
Sandwich
- 1 loaf Ciabatta bread (12-14" long)
- 1/3 cup Mayonnaise
- 2 tablespoons Calabrian Chili Paste
- 8 slices Provolone Cheese
- 8 oz Mortadella , thinly sliced
- 4 oz Capocollo , thinly sliced
- 4 oz Genoa salami , thinly sliced
- 4 oz Soppressata , thinly sliced
- 2 Ripe Tomatoes , sliced
- 6 oz Fresh Mozzarella , torn into pieces
- 2 cups Shredded Iceberg Lettuce
- 2 cups Arugula
- Flaky Sea Salt
- Freshly cracked Black Pepper
Instructions
- Make the marinated onions. Place the sliced onions in a small bowl. Toss with the olive oil, red wine vinegar, oregano, and salt until well coated. Marinate for at least 30 minutes.
- Make the spicy mayo. In a small bowl, mix the mayonnaise and chili paste together until smooth.
- Assemble the sandwich. Slice the loaf of ciabatta in half length-wise. Spread the mayonnaise on both sides of the sliced ciabatta. Layer on the provolone cheese, mortadella, capocollo, genoa salami, and soppressata. Top with the thinly sliced tomatoes and sprinkle with flaky sea salt and cracked pepper. Add the torn pieces of mozzarella and the marinated onions and top with the shredded iceberg and arugula. Drizzle with the dressing from the marinated onions and top with the top slice of ciabatta.
- Cut the sandwich into 6-8 pieces. I recommend using a bread knife to do this. Enjoy!
Nutrition
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Rate & Review This Recipe
This was amazing!!!! The marinated onions were delicious too! Loved everything about this sandwich 🙂
This Giant Italian Picnic Sandwich looks absolutely delicious! I love the combination of flavors and how perfect it is for gathering with friends. I can’t wait to try it at my next picnic!