A Brick sandwich is something good to pack for a picnic or to keep in the fridge for a few days to "nosh" on. http://www.marthastewart.com/good-things/brick-pressed-sandwich You can put anything on it you like. I made mine with just veggies and Provolone Cheese. I also made my own Olive Tapenade and Hummus....they are easier to make than you might think but Trader Joe's carries a good Olive Tapenade as well as Hummus spread.Since my Chabatta bread was a day old and a bit dry, I refreshed it by putting it in my Pannini maker for a few minuets......just enough to heat the outside crust before wrapping it up and putting it into the fridge.
Tapenade
1 cup Green olives, pitted
2 cloves garlic, peeled, coarsely chopped
1/4 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
1 cup Green olives, pitted
2 cloves garlic, peeled, coarsely chopped
1/4 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
I like to use the green olives with pimentos. You can also use Kalamata olives or any other kind you like. I only use enough of the olive oil to make it a spreadable consistency.
Easy Hummus
1 (15-ounce) can chick peas, drained
1 lemon
1 sprig fresh oregano, leaves chopped
1 clove garlic, finely chopped
handful chopped parsley
Combine chick peas, juice of 1 lemon and oregano in food processor. Add garlic, oregano and parsley. Process hummus until smooth (add a splash of olive oil if too thick)
1 lemon
1 sprig fresh oregano, leaves chopped
1 clove garlic, finely chopped
handful chopped parsley
Combine chick peas, juice of 1 lemon and oregano in food processor. Add garlic, oregano and parsley. Process hummus until smooth (add a splash of olive oil if too thick)
Some things to put on a Brick Sandwich: Sliced Mushrooms, Red Bell Pepper and thin slices of Zucchini. I like to take my vegetable peeler for long flat Zucchini slices.
You can keep stacking it all up. With the Hummus spread on both sides of the loaf you can add your vinaigrette before pressing it all down together. I find that it all melds together nicely and will not be soggy.
Also, here is a recipe for a good Basil vinaigrette
Sweet Basil Dressing
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoons honey (add more if you like it sweeter)
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, chopped
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Salt and pepper, to taste, and then add the basil.
1 tablespoon Dijon mustard
1 tablespoons honey (add more if you like it sweeter)
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, chopped
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Salt and pepper, to taste, and then add the basil.
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