Brick Pressed Sandwich Recipe

10

Ingredients

1 loaf cibatta, hollowed
1 cup prepared black-olive paste
4 oz fresh goat cheese
4 roasted red peppers
12 canned marinated artichokes, quartered
6 slices prosciutto, thin
6 slices peppered salami, thin
2 1/4 cups loosely packed mixed fresh herbs (basil, cilantro, or parsley)
Balsamic vinegar
Extra virgin olive oil

Preparation

Step 1

Spread olive paste on bottom crust of ciabatta and add pepper strips. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle balsamic vinegar and olive oil on top. Arrange prosciutto and salami over artichokes. Drizzle with more balsamic vinegar and olive oil. Scatter herbs over meats. Place top crust on sandwich.

Wrap sandwich tightly with plastic wrat. Seta brick or large cat iron skillet on top, set aside at least 1 hour. When ready to serve, slice into ten pieces.