As I was cleaning, Chef Bryan Woolley (http://chefbryanwoolley.com)came on for his cooking segment, and I heard him say he was going to make a brick sandwich. Of course I stopped what I was doing to see what in the world he was talking about. I adapted it sandwich a bit to my liking and presto, a MASTERPIECE, a dense compact scrumptious meal in every bite.
THANK YOU Chef Bryan for this awesome idea that is perfect for picnic’s, camp-outs, parades, fireworks – anytime!
The secret to the success of this sandwich is to use a dense bread that is a bit dry such as a sour dough, focaccia, etc. AND you MUST squeeze ALL the moisture out of the roasted peppers and the artichokes or your sandwich WILL get a bit soggy. Ingredients:
14-24 oz. loaf bread (a bread that is crusty) I used a loaf of roasted garlic sour dough
2-4 oz. spreadable cream cheese (your preference, I like the chive & onion style)
2 – 3 roasted red bell peppers (15 oz. bottled), drained and patted very dry to avoid soggy bread
14 oz. can of artichoke hearts quarters (not in oil), drained and patted very dry to avoid soggy bread
6 slices of provolone cheese
4 – 8oz. of sun-dried tomatoes packed in oil, drained and patted very dry to avoid soggy bread
1/3 – 1/2 lb. sliced salami, sandwich sliced
¼ – 1/3 cup fresh basil, or 2 Tbl. dried or to taste
Place another pan over the top of the brick sandwich. Put in the refrigerator.Take 1 or 2 bricks, that are clean, and place on top of the top pan. Allow to sit 3-6 hours. Can be up to 24 hours IF you did not use the red peppers, artichokes or sun-dried tomatoes; greater chance of bread becoming soggy.To serve, unwrap foil, saran wrap, slice. and serve.
Carrie’s recipe adapted from Chef Bryan. Copyright Carrie Groneman, A Mother’s Shadow
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