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Pressed Brick Sandwich Recipe

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This recipe for Pressed Brick Sandwich is from Hand - Me - Downs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 whole roasted red peppers
1½ tsp. Dijon mustard
1 T. balsamic vinegar
¼ cup olive oil
Salt and freshly ground pepper
1 loaf Ciabatta
½ cup black olive paste (Tapinade)
4 oz. fresh goat cheese
8 oz. marinated artichoke hearts
4 oz. sliced provolone
6 oz. prosciutto thinly sliced
¼ lb. Genoa salami, thinly sliced
1 - 2 cups loosely packed mixed fresh herbs (parsley and basil)
Directions:
Directions:
Combine mustard and vinegar. Gradually whisk in olive oil and salt and pepper to taste.
Set aside.
Slice bread long ways and remove extra bready interior. Spread olive paste on the bottom crust and add pepper strips.
Crumble goat cheese on top of peppers. Arrange artichoke hearts over cheese.
Drizzle half of the vinaigrette on top. Arrange Provolone slices, then prosciutto and salami over artichoke hearts.
Drizzle with remaining vinaigrette. Sprinkle with herbs.
Wrap the sandwich with butcher paper or parchment paper and tie with cord.
Place a brick or iron skillet on top for at least 1 hour before slicing.

 

 

 

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