Pressed Italian Brick Sandwich

Schiacciata Al Mattone

1 loaf of Ciabatta bread (or crusty Italian bread)
8 1/2 inch thick unpeeled eggplant slices
8 1/4 inch thick unpeeled zucchini slices
1 clove minced garlic
1 sprig mint chopped
1 sprig sage chopped
1/2 cup extra virgin olive oil
6 tablespoons red wine vinegar
sea salt and fresh pepper to taste

Grill seasoned (with salt and pepper) eggplant and zucchini over medium heat in a grill pan (or George Forman grill) until tender about 10 minutes. When they are finished layer the eggplant and zucchini in a Pyrex clear baking dish and drizzle with 1/2 of the vinaigrette, cover and refrigerate for 4-6 hours to marinate.

Meanwhile, roast 2 red peppers skins removed and sliced in large strips (or use canned roasted red peppers and strain of the juices) 2 bunches of arugula 1 large beefsteak tomato sliced 1 large whole milk mozzarella ball sliced.

To begin wrap a brick in tin foil. Slice Ciabbatta in half across middle, remove some of the excess bread from the inside of the loaf squirt with remaining vinaigrette on both sides (or drizzle with a spoon or brush the bread with the vinaigrette on the bread) layer one side of the bread with eggplant and zucchini then roasted red peppers, mozzarella slices, arugula, and tomatoes. Place top of bread to form a 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 the brick pressing the sandwich on the firm surface in the refrigerator for a minimum of 3 hours, for best results let the sandwich squish overnight.

In a bowl, whisk vinaigrette until emulsified cover and refrigerate this vinaigrette can be made one day ahead.

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