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Brick-Pressed Sandwich


This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.

  • Servings: 10

Source: Martha Stewart Living, June 1998


  • 3 medium red bell peppers
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 1/2 cup prepared black-olive paste
  • 8 ounces fresh goat cheese
  • 8 ounces marinated artichokes
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound peppered salami, thinly sliced
  • 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley


  1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl; cover with plastic wrap. Set bowl aside until skins loosen and peppers are cool enough to handle. Using your hands, rub off charred skin, rinsing hands frequently under cold running water. Slice peppers in half, and remove seeds and stems. Cut flesh into 1-inch-wide strips.

  2. 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 vinaigrette aside.

  3. Slice the loaf of bread lengthwise, and remove crumbs; reserve crumbs for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.

  4. Wrap in parchment paper; secure to a wooden cutting board using twine. Rest a brick or cast-iron skillet on top; refrigerate at least 1 hour and up to 4. Just before serving, slice sandwich into 10 pieces.

Cook's Notes

This sandwich can be made one day ahead; instead of adding the vinaigrette in step three, add it one hour before serving.

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