Layers of wonderful meats and vegetables are dressed with a vinaigrette and sandwiched in a loaf of ciabatta, then compacted into a most delightful Pressed Brick Sandwich! Make one for game day or a picnic lunch. You’ll be hooked immediately!!!
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 the 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.
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:
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Cosmic Brownies
- Antipasto Skewers
- Football Sandwich Cookies
- Easy S’mores Dip
- Best Game Day Snacks
- More Game Day Recipes
- More Sandwich Recipes
- 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)
Make the vinaigrette:
- Combine mustard and vinegar. Gradually whisk in olive oilthen add salt and pepper to taste. Set aside.
- 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.
- 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.
Total time does not include pressing time.
Adapted from Martha Stewart.
Serving Size:1 slice
Amount Per Serving: Calories: 361 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 34mg Sodium: 1379mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 17g