Cast Iron

Brick Compressed Sandwich

Author Notes

A few years ago my sons were planning a road trip with some friends. They wanted me to help them pack food and snacks that they could live on for a week. I remembered seeing Martha (pre-prison) years ago making a sandwich that she smashed with bricks. We came up with this sandwich variation using their favorite sandwich fixings. We made three large sandwiches tossed it them into the cooler and threw the drinks on top. The boys reported that the sandwiches rocked and fed the group for three days. It has become a road trip staple ever since and has earned the title of "Brick Sandwich". —Janet @ simplysogood.com

  • Serves 5-6
Ingredients
  • 1 Ciabatta loaf
  • 3 tablespoons Pesto Sauce
  • 1/4 pound Turkey, sliced thin
  • 1/4 pound Ham, sliced thin
  • 1/4 pound Sandwich Pepperoni, sliced thin
  • 1/4 pound Provolone, Swiss or Havarti
  • 1/2 cup Peperoncini, Deli-sliced
  • 3 Roasted red peppers, (or 1 8-oz jar)
  • 1 cup Fresh basil leaves
In This Recipe
Directions
  1. Slice the Ciabatta in half length wise. If your Ciabatta is thick , remove some of the bread from the center. Not all of the bread, just some.
  2. layer sliced deli meats and cheese followed by the peperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of ciabatta.
  3. 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.
  4. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut way the plastic wrap and cut into individual sandwiches.
  5. If the sandwich is going to be wrapped up longer than 24 hours, I will add the basil right before I slice it. It has a tendency to wilt.

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