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Pressed Brick Sandwich

Pressed Brick Sandwich

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Layers of tasty, flavorful meat, vegetables are dressed with a vinaigrette, sandwiched in a loaf of ciabatta, and compacted into a Pressed Brick Sandwich! Make one for game day or a picnic lunch. You’ll be hooked immediately!!!

Pressed Brick Sandwich on a slate board

Pressed Brick Sandwich

I have been meaning to make a stromboli since we trekked to Indiana University last fall for a football game against my alma mater. The morning started with sleet…a very bad sign for this gal who hates to be cold. As soon as we parked our car in the stadium parking lot, we met our friends and scurried to the gift shop to buy hats and scarves.

My sweet Italian friend brought her world-famous stromboli, packed with meats and cheeses. But a scrap of paper with her recipe was buried somewhere in my kitchen, under a year’s worth of print offs, so I went to an old favorite for this week’s tailgate. This pressed brick sandwich was inspired by Martha Stewart…packed full of Mediterranean goodies like roasted peppers, marinated artichokes, salami, prosciutto, and Provolone.

Pressed Brick Sandwich on a gray slate tray with the filling revealed

Tailgate Recipes

The game was delayed for over an hour due to lightning strikes around the stadium. My fingers and toes were so numb that I elected to stay in the car and listen to the game on the radio (I’m certain my college friends are NOT surprised).  I think I’ll pass on any November football games this coming season! Here are a few more tailgate recipes:

Pressed Brick Sandwich

Pressed Brick Sandwich

Layers of wonderful meats and vegetables are dressed with a vinaigrette and sandwiched in a loaf of ciabatta, then compacted for a most delightful treat!

Prep Time 15 minutes
Total Time 15 minutes
Yield 10 servings

Ingredients

  • 3 whole roasted red bell peppers (use jarred or roast your own), sliced into 3/4 inch strips
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 1 loaf ciabatta
  • 1/2 cup black-olive paste
  • 4 ounces fresh goat cheese
  • 8 ounces marinated artichoke hearts
  • 4 ounces sliced Provolone
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound Genoa salami, thinly sliced
  • 1-2 cups loosely packed mixed fresh herbs (I used flat leaf parsley and basil)

Instructions

Make the vinaigrette:

  1. Combine mustard and vinegar. Gradually whisk in olive oilthen add salt and pepper to taste. Set aside.

Assemble sandwich:

  1. Slice loaf of bread horizontally, and remove bready interior. Spread olive paste on the bottom crust, and add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the vinaigrette on top. Arrange Provolone slices, then prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Sprinkle with herbs. Place the top crust on sandwich.
  2. Wrap the sandwich with plastic wrap and set something heavy like a brick or or cast-iron skillet on top for at least 1 hour. Slice to serve.

Notes

Total time does not include pressing time.

Adapted from Martha Stewart.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 361Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 1379mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 17g

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