Best 2 Brick Pressed Sandwich Recipes
Indulge in a delightful culinary journey with our brick-pressed sandwich recipes, a symphony of flavors and textures that will tantalize your taste buds. Embark on a sandwich-making adventure with three distinct recipes, each offering a unique flavor profile to satisfy every palate.
For those who crave a classic taste, the Traditional Brick-Pressed Sandwich awaits you. Savor the harmonious blend of ham, Swiss cheese, and tangy Thousand Island dressing, all perfectly encased in two slices of buttered rye bread. The result is a timeless sandwich that delivers a nostalgic and comforting experience.
If you seek a sandwich with a zesty kick, the Spicy Brick-Pressed Sandwich is your perfect match. Prepare to be tantalized by the fiery combination of pepper jack cheese, spicy ham, and a zesty horseradish sauce, all sandwiched between two slices of toasted sourdough bread. This sandwich is sure to leave a lasting impression with its bold and flavorful notes.
For a vegetarian delight, the Veggie Brick-Pressed Sandwich offers a colorful and satisfying option. Layers of roasted red peppers, creamy goat cheese, and fresh spinach are harmoniously arranged between two slices of hearty multi-grain bread. Drizzled with a balsamic vinaigrette, this sandwich is a symphony of flavors and textures that will leave you feeling both satisfied and energized.
So, prepare your taste buds for a culinary adventure as we guide you through each recipe, providing detailed instructions and helpful tips to ensure your brick-pressed sandwiches turn out perfectly.
BRICK-PRESSED SANDWICH
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl; cover with plastic wrap. Set bowl aside until skins loosen and peppers are cool enough to handle. Using your hands, rub off charred skin, rinsing hands frequently under cold running water. Slice peppers in half, and remove seeds and stems. Cut flesh into 1-inch-wide strips.
- In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste; set vinaigrette aside.
- Slice the loaf of bread lengthwise, and remove crumbs; reserve crumbs for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
- Wrap in parchment paper; secure to a wooden cutting board using twine. Rest a brick or cast-iron skillet on top; refrigerate at least 1 hour and up to 4. Just before serving, slice sandwich into 10 pieces.
OVERNIGHT BRICK SANDWICH
This sandwich features an assortment of Italian flavors that blend together during an overnight stay in your refrigerator. Makes wonderful picnic fare.
Provided by JudyCC
Categories Lunch/Snacks
Time 12h15m
Yield 1 sandwich, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice the focaccia lenghtwise through the center to split the loaf into halves.
- Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
- Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
- Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
- Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
- Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
- When ready to serve, unwrap the sandwich and cut crosswise into slices.
- **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.
Tips:
- Choose the right bread: The type of bread you use will make a big difference in the final sandwich. Look for a bread that is sturdy enough to hold up to the fillings, but not so thick that it makes the sandwich difficult to eat.
- Spread the butter or mayonnaise evenly: This will help to keep the bread from getting soggy and will also help to distribute the flavor throughout the sandwich.
- Don't overload the sandwich: Too many fillings will make the sandwich difficult to eat and will also make it more likely to fall apart.
- Press the sandwich firmly: This will help to compact the fillings and make the sandwich easier to eat.
- Cook the sandwich over medium heat: This will help to prevent the bread from burning and will also allow the fillings to cook through.
- Serve the sandwich immediately: This will help to ensure that the bread is still crispy and the fillings are still warm.
Conclusion:
The brick-pressed sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. By following these tips, you can make the perfect brick-pressed sandwich every time.
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