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PRESSED ITALIAN BRICK SANDWICHES (SCHIACCIATA AL MATTONE) Sandwich #1 Meat — Carne

SERVINGS
Serves 4 (sandwich gets cut into four quarters) Servings
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SERVINGS
Serves 4 (sandwich gets cut into four quarters) Servings
RATE THIS RECIPE
(0)

Ingredients

SANDWICH
  • 1 loaf ciabbata bread
  • 1/2 pound mortadella
  • 1/2 pound prosciutto
  • 1/2 pound tomatoes
  • 1/2 pound cucumber
  • 1 can roasted red peppers
  • 1/2 cup basil
  • 1/2 pound pecorino cheese
  • 1/4 pound arugula
VINAIGRETTE
  • 1 loaf ciabbata bread
  • 1/2 pound mortadella
  • 1/2 pound prosciutto
  • 1/2 pound tomatoes
  • 1/2 pound cucumber
  • 1 can roasted red peppers
  • 1/2 cup basil
  • 1/2 pound pecorino cheese
  • 1/4 pound arugula
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup salt and pepper

Preparation

Baking Directions:

VINAIGRETTEWhisk all ingredients together in a bowl, set aside in the refrigerator covered with plastic wrap.

SANDWICHTo begin — wrap a brick in tin foil.

Slice ciabbatta loaf in half across middle.

Squirt with vinaigrette on both sides (if you do not have a squirt bottle, you can spoon or brush the vinaigrette on the bread) — layer one side of the bread with meats and cheese then roasted red peppers, basil leaves, cucumber, tomato and arugula — place top of bread to form sandwich.

Wrap the entire sandwich in wax paper.

Place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten.

Put in the refrigerator with the brick on it for a minimum of 3 hours.

For best results let the sandwich squish overnight.