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Gallery Recipe Summary Servings: 10
Ingredients Ingredient Checklist 3 medium red bell peppers 1 1/2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 8 ounces fresh goat cheese 8 ounces marinated artichokes 6 ounces prosciutto, thinly sliced 1/4 pound peppered salami, thinly sliced 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Cook’s Notes This sandwich can be made one day ahead; instead of adding the vinaigrette in step three, add it one hour before serving.
Gallery
Recipe Summary Servings: 10
Gallery
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 3 medium red bell peppers 1 1/2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 8 ounces fresh goat cheese 8 ounces marinated artichokes 6 ounces prosciutto, thinly sliced 1/4 pound peppered salami, thinly sliced 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Directions
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.
Cook’s Notes This sandwich can be made one day ahead; instead of adding the vinaigrette in step three, add it one hour before serving.
Cook’s Notes
This sandwich can be made one day ahead; instead of adding the vinaigrette in step three, add it one hour before serving.
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 3 1 star values: 1
All Reviews for Brick-Pressed Sandwich
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brick-Pressed Sandwich
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
