Philadelphia Weekly

FOOD

Brick-Pressed Sandwich

Add Comment | Comments: 0 | Posted Jun. 27, 2007

>> 1 large ciabatta roll or other rustic bread
>> 1/2 cup pesto
>> Salt and freshly ground pepper
>> Roasted red bell pepper strips
>> Fresh mozzarella, sliced
>> Marinated artichokes, quartered
>> Salami, thinly sliced

>> 1) Slice bread in half horizontally. Remove most of the doughy center, and brush the inside with olive oil.
>> 2) Spread the pesto on the bottom half, layer on the remaining ingredients and replace sandwich top.
>> 3) Tightly double-wrap sandwich in plastic wrap set atop a cutting board. Place a brick (or other heavy object like a cast iron skillet) on top of sandwich. Refrigerate for at least one hour or overnight to flatten. Unwrap and slice.

This isn't your everyday construction worker's lunch, but it does combine two essential tools of the trade: brick and sandwich. Serves six.