French Pressed Brick Sandwich
This French take on a pressed brick sandwich makes for a delicious brown-bagged lunch, appetizers or a weeknight dinner. Make in advance and then enjoy for up to 5 days afterwards.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 28 pieces 1x
- Cuisine: French, New American
Ingredients
Scale
- 2 t French whole grain mustard, especially
- 1 T Champagne vinegar
- 3 T Walnut oil
- Kosher salt and pepper to taste
- 1 ciabatta loaf
- 1/4 pound brie
- 1/4 pound cambozola cheese
- 1/3 pound thinly sliced ham
- 1/4 cup artichoke pesto
- 30 cornichons sliced in half
- 1/4 pound prosciutto
- 12 oven-roasted tomato halves
- 12 fresh basil leaves
Instructions
- Put mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper. Set aside.
- Slice the ciabatta loaf in half so you have two flat wide pieces. Place them on the counter cut-side up. Using your fingers remove as much of the soft inner-bread as you can, keeping the loaf in tact.
- Spread the brie on one half of the loaf and the cambozola on the other half. Take care to cover the inside of the loaf evenly. The cheese creates a moisture barrier that prevents the filling from making the bread soggy.
- Beginning with the half spread with brie begin building layers. Start with ham and spread the artichoke pesto on top of the ham. Add the cornichons and drizzle half of the dressing over the sandwich. Add a layer of prosciutto and then the oven-roasted tomatoes. drizzle with the remaining dressing and top with basil leaves.
- Place the bread spread with cambozola cheese on top of the sandwich and wrap tightly with plastic wrap. Weight the sandwich down with something heavy: a brick, a cast iron skillet or a rock and place in the fridge over night.
- When ready to serve insert 28 toothpicks in the sandwich in 4 rows of 7 toothpicks, about 1 1/2″ apart. Slice between toothpicks.