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Explore Valerie Bertinelli's Pressed Italian Picnic Sandwich with Olive Relish | Food Network with 65,230 views, 1,997 likes, and 121 comments. Experience the impact of this video content that has captured audience attention.

Cook along with Valerie as she elevates her picnic with the perfect summertime sandwich that is loaded with savory Italian meats and a flavorful relish! #ValerieBertinelli #FoodNetwork #ItalianPicnicSandwich #OliveRelish Get the recipe ▶ https://foodtv.com/3qvL96g Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pressed Italian Picnic Sandwich with Olive Relish RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 4 hr 30 min Active: 25 min Yield: 4 servings Ingredients 1 small celery rib, finely chopped 1 small clove garlic, finely grated 1 cup pitted olives, preferably a mix of colors, chopped 1 tablespoon chopped flat-leaf parsley 1 tablespoon olive oil 1/4 teaspoon Italian seasoning 1 large loaf ciabatta, split horizontally 1/2 pound sliced provolone 2 to 3 ounces thinly sliced Genoa salami 2 to 3 ounces thinly sliced roasted turkey 2 to 3 ounces thinly sliced ham 2 to 3 ounces thinly sliced mortadella Directions Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl. Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta. Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8. When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Valerie Bertinelli's Pressed Italian Picnic Sandwich with Olive Relish | Food Network https://www.youtube.com/watch?v=Lcr4jq5ESUk

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