Overnight Brick Sandwich Recipes

Steps:

• Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
• In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
• Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
• Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.

Steps:

• Slice the focaccia lenghtwise through the center to split the loaf into halves.
• Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
• Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
• Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
• Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
• Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
• When ready to serve, unwrap the sandwich and cut crosswise into slices.
• **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.