Best 3 Overnight Brick Sandwich Recipes
Indulge in the delectable Overnight Brick Sandwich, a culinary masterpiece that combines the convenience of overnight preparation with the satisfaction of a hearty and flavorful sandwich. This versatile dish can be customized to suit your taste preferences, with options for various fillings, breads, and cooking methods. Choose from classic fillings like ham and cheese, or explore creative combinations such as roasted vegetables and pesto. Select your preferred bread, from traditional white or wheat to hearty sourdough or rustic ciabatta. Elevate your sandwich experience by grilling it in a panini press or baking it in the oven for a crispy, golden crust. Discover the art of layering flavors and textures to create a sandwich that is both visually appealing and tantalizing to the taste buds. With the Overnight Brick Sandwich, you can enjoy a satisfying meal any time of day, whether it's a quick breakfast, a hearty lunch, or a delightful dinner.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PRESSED PICNIC SANDWICH
A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h50m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
- In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
- Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
- Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.
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.
Tips:
- Choose the right brick: A good brick for sandwich pressing should be heavy enough to weigh down the sandwich and evenly distribute the pressure, but not so heavy that it crushes the sandwich. A standard-sized house brick is a good option, but you can also use a smaller brick or a heavy skillet.
- Preheat the brick: Before you start cooking, preheat the brick in the oven or on the stovetop over medium heat. This will help to evenly distribute the heat and prevent the sandwich from sticking.
- Use a good quality bread: The type of bread you use will make a big difference in the final product. Choose a sturdy bread that will hold up to the heat and pressure of the brick, such as sourdough, whole wheat, or French bread.
- Don't overload the sandwich: Keep the sandwich fillings simple and avoid using too many ingredients. This will help to prevent the sandwich from becoming too thick and difficult to cook evenly.
- Cook the sandwich slowly: Be patient and allow the sandwich to cook slowly over low heat. This will help to ensure that the sandwich is cooked through without burning.
Conclusion:
The overnight brick sandwich is a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. With a little planning, you can have a hot and satisfying sandwich ready to eat in the morning with minimal effort. So next time you're looking for a quick and easy meal, give the overnight brick sandwich a try.
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