Brick Sandwich 1

Brick Sandwich

Print Friendly, PDF & Email
Brick Sandwich 1

Brick Sandwich

As I was cleaning, Chef Bryan Woolley ( 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!

Brick Sandwich

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 tasteBrick Sandwich 2

Directions: Lay the bread on a cutting board and cut it in half lengthwise. Take out some of the bread from the inside to accommodate the filling. Brick Sandwich 3

Brick Sandwich 4

Dividing the cream cheese between the 2 halves of the bread, spread evenly.Brick Sandwich 5With the remaining ingredients, arrange on the bread halves and them put together. Brick Sandwich 6

Brick Sandwich 7

             Brick Sandwich 8

Brick Sandwich 9             Brick Sandwich 10

Brick Sandwich 11
Brick Sandwich 12

Wrap the sandwich in plastic wrap tightly. Brick Sandwich 13

Brick Sandwich 14             Brick Sandwich 15

Brick Sandwich 16

            Place in a cake pan, or other pan such as a jelly roll or cookie sheet.  Cover with foil. Brick Sandwich 17

Brick Sandwich 18             Place another pan over the top of the brick sandwich.  Put in the refrigerator.Brick Sandwich 19Take 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.Brick Sandwich 20To serve, unwrap foil, saran wrap, slice. and serve. Brick Sandwich 25


Carrie’s recipe adapted from Chef Bryan. Copyright Carrie Groneman, A Mother’s Shadow

Recognize a blessing and be a blessing today.


Print Friendly, PDF & Email

21 replies
  1. Delectably Dawn
    Delectably Dawn says:

    Oh man, I love all things that have to do with sandwiches. Bread = Love in my heart. (which has been tricky lately because of this whole ‘gotta lose the baby weight’ thing) This…will be on my menu VERY soon.

    • Carrie Groneman
      Carrie Groneman says:

      Oh, the baby weight thing (did you read my post on memories of having a baby? You’ll chuckle), my ‘baby’ is 21 and I’m STILL working her off. hahaha You’ll do MUCH better at it. I loved this brick sandwich; just adapt it to what you like. Let me know how it turns out and thanks for checking in!

  2. Jess @HungryHarps
    Jess @HungryHarps says:

    How have I never heard of a Brick Sandwich? This is awesome – and a fun one to make with the kiddos! Pinning this right now – must make very, very soon. Thanks for sharing at #GetHimFed Fridays, hope you have a nice weekend!

  3. anyonita
    anyonita says:

    I love this idea! 🙂 I used to smush my sandwiches under cans of Coke! lol. I thought it was just me being weird, but clearly, this is totally a thing! Thanks for sharing it with us at #GetHimFed! Just wanted to let you know that you’ve been featured this week & I’ve pinned this to my Man Food board & Jess has pinned it to the party board! Also, I’m now following you on Twitter & Bloglovin’! Don’t know how I missed those two last time! 🙁

  4. Deanna
    Deanna says:

    I’ve never heard of a brick sandwich before either! This looks fabulous – love the cream cheese, red peppers and artichokes in there. The brick seems like a great way to make a big sandwich more manageable to bite into. 🙂

  5. Ashley
    Ashley says:

    This was SO YUMMY! I tweeked it a bit myself! It Was chilly outside so decided I wanted ahot sandwich. I made these and added some Turkey and a bit of spinach, wrapped it in foil (without the the plastic wrap) then put it on a cookie sheet, put a baking stone on top and stick out in the oven! It was DELICIOUS!

  6. Janine Huldie
    Janine Huldie says:

    The whole sandwich looks divine, but will admit I absolutely love artichokes and they were calling my name as I was reading through the ingredients. Thanks Carrie and have to try this sandwich very soon now 🙂

  7. Michelle @ A Dish of Daily Life
    Michelle @ A Dish of Daily Life says:

    This is definitely something I will be making! I love sandwiches…I am pinning this right now and stumbling too. I can’t even tell you how excited I am to find this recipe! If you have a moment, I would love it if you would link it up with us at Foodie Fridays!

  8. Jodie
    Jodie says:

    This looks awesome! I can’t wait to try this; I have not stopped thinking of what kind of bread to use:)
    Coming by from #foodiefridays

  9. Heaven
    Heaven says:

    I was on the hunt for sandwich recipes and yours looks awesome! Trying to get ideas to feed the missionaries. 🙂 Definitely pinned. Thanks, Carrie.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *