Overnight Brick Sandwich
Meet your new favorite make-ahead meal: the irresistible Overnight Brick Sandwich. Perfect for picnics, potlucks, or easy entertaining, this Italian-inspired pressed sandwich layers vibrant pesto or olive tapenade, deli turkey, salami, provolone, juicy roasted red peppers, fresh mozzarella, and peppery arugula between a hollowed-out round loaf of crusty bread. A drizzle of balsamic vinaigrette ties all the Mediterranean flavors together. Wrapped tightly in plastic and pressed overnight under a heavy object, this sandwich transforms into a compact, flavor-packed marvel that's easy to slice and serve. Whether enjoyed straight from the fridge or at room temperature, this no-cook, stress-free recipe is a crowd-pleasing solution for your next gathering. Keywords: overnight brick sandwich, pressed sandwich, make-ahead meal, picnic recipes, Italian sandwich, easy entertaining.
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Recipe Information
Ingredients
- 1 round loaf of crusty bread (like ciabatta or sourdough)
- 0.5 cup pesto or olive tapenade
- 150 grams thinly sliced deli turkey
- 100 grams thinly sliced salami
- 150 grams thinly sliced provolone cheese
- 0.5 cup roasted red peppers
- 200 grams sliced fresh mozzarella
- 1 cup arugula
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 roll plastic wrap
- 1 heavy item (like a brick, weighed skillet, or canned goods)
Instructions
Slice the round loaf of bread in half horizontally and remove some of the inner crumb from both halves, creating a shallow cavity. Be careful not to remove too much as you’ll want the crust to remain intact to hold the sandwich together.
Spread the pesto or olive tapenade evenly over the inner surfaces of both halves of the bread.
Layer the turkey slices evenly on the bottom half of the bread.
Add the sliced salami on top of the turkey.
Layer the provolone cheese slices over the salami.
Spread the roasted red peppers evenly over the provolone cheese.
Top the roasted red peppers with slices of fresh mozzarella.
Spread the arugula evenly over the mozzarella cheese.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle this mixture over the arugula and fillings evenly.
Place the top half of the bread over the layered fillings, pressing down gently to compact the sandwich.
Wrap the entire sandwich tightly in plastic wrap to hold all the ingredients in place.
Place the wrapped sandwich on a flat surface, like a baking sheet or cutting board, and place a heavy item, such as a brick or a cast-iron skillet, on top to compress the sandwich.
Refrigerate overnight (at least 8 hours) to allow the flavors to meld and the sandwich to become fully pressed.
When ready to serve, unwrap the sandwich and slice it into wedges or portions using a serrated knife. Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 7707 mg | 335% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 16.2 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2466 mg | 190% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
