Pressed, layered Sandwich
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Pressed, layered Sandwich
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Ingredients
Vinaigrette
- 1small shallot
- 1 tablespoon red wine vinegarpinot
- 3tablespoons olive oilextra virgin
- salt and pepper
Sandwich
- 1loaf round breadfocaccia or muffaletta
- 4/8tablespoons olive oil
- 6/10leaves lettuce
- 8onces Brie cheesecut in slices
- 3/4cup black olivespitted and roughly chopped
- 1large tomatosliced
- 2ounces anchoviesin olive oil, drained. Optional.
Instructions
- To make the vinaigrette, mix the shallot and vinegar in a small bowl, and gradually whisk in the oil with a fork. Season with salt and pepper to taste.
- Cut the bread horizontally into even top and bottom layers. Turn the top over, then drizzle olive oil all over the cut sides of both layers, using 2 or 3 Tbs of oil on each.
- Make layers of all the filling ingredients. First, completely cover the sandwich bottom with 5 or 6 lettuce leaves, then arrange the slices of Brie on top. Scatter the chopped olives and cover with the tomato slices in a single layer.
- Spoon about half the vinaigrette over the tomatoes, then separate the anchovy fillets and distribute evenly. Drizzle the remaining vinaigrette and the oil from the anchovy can all over the filling. Finally, replace the top layer of the bread to close the sandwich.
- Wrap the sandwich well with several layers of plastic wrap and place on a cookie sheet or pizza pan or tray. Lay another tray on top of the sandwich and center some heavy items to press and flatten the loaf (a heavy pan and a 5-lb bag of sugar, for example).
- Place the weighted sandwich in the refrigerator for at least a couple of hours or overnight. Before serving, remove the weight, unwrap the compressed sandwich, and let it come to room temperature. Cut into serving-size wedges or, as an hors d’oeuvre cut in thin parallel slices, and again into short, bite-size lengths. 1 large sandwich makes 8 large wedges or 24-hors-d’oeuvre-size pieces.