Monday, March 3, 2014

Compressed Brick Sandwich. . . Cute & delicious picnic food.

12:31 AM

1 Ciabatta loaf, cut in half length wise

3 tablespoons pesto

1/4 pound thin sliced roast turkey

1/4 pound thin sliced ham

1/4 pound thin sliced sandwich pepperoni

1/4 cup feta cheese


Roasted Red Bell Peppers

1 cup fresh basil leaves


Spread pesto on the top and bottom of the ciabatta. On the bottom crust of the ciabatta, layer sliced deli meats.  Sprinkle with the feta cheese followed by the peperoncini and roasted peppers.  Top with the basil leaves. Cover with top layer of ciabatta.  Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board.  Place two bricks or a cast iron pan on top of the wrapped loaf.  This will weight down the sandwich and compress the ingredients together.  I like to use plastic wrap to wrap around the bricks and loaf to hold the bricks tightly in place.  Refrigerate at least 3 hours or overnight.  Remove from the refrigerator.  Cut way the plastic wrap and cut into individual sandwiches.

Serves 5-6 depending on the size of the ciabatta

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