Brick-Pressed Sandwich
Serves 10 servings
Recipe By: Martha Stewart
1/2 jar of roasted red peppers
1 1/2 teaspoons Dijon mustard
1 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 loaf rustic Italian bread -- such as ciabatta
1/2 cup prepared black-olive tapenade
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces ham -- thinly sliced
1/4 pounds peppered salami -- thinly sliced
2 1/4 cup loosely packed mixed fresh herbs -- such as basil,
cilantro or parsley
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 aside vinaigrette. Halve loaf horizontally; remove center,
reserving it for another use. Spread olive paste on bottom crust. Lay on
roasted peppers, goat cheese and artichokes. Drizzle half the vinaigrette
on top. Lay on prosciutto and salami; drizzle with remaining vinaigrette.
Top with herbs. Place 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 one to four hours. Just before serving, slice
sandwich into 10 pieces. This sandwich can be made one day in advance
without dressing; add dressing at least one hour before.
Exported from A Cook's Books -- Recipe management for Macintosh
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