This brick sandwich - a chilled and pressed Italian-style sandwich jammed with flavorful ingredients - is perfect for picnics.
It is easy to assemble, looks great and feeds a crowd with about the same effort it takes to make a regular sandwich.
Brick sandwiches are thus named because they spend the night being squashed by one or more bricks set on top of them.
The result is a dense, intense sandwich in which the flavors and juices meld wonderfully.
While any size sandwich could be made this way, brick sandwiches typically are made using entire loaves of bread.
After pressing, the sandwich is cut into individual portions. Large, crusty Italian loaves work best.
The coating of goat cheese on the inside of the bread is an important part of the sandwich. It acts as a moisture barrier to prevent the bread from getting soggy.
If you're not a fan of goat cheese, cream cheese or any spreadable cheese would work.
The fillings in this recipe are mostly Italian, but any combination of ingredients can be used.
Just be sure to pat dry any high-moisture ingredients.
If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.
Don't have time for overnight flattening? A few hours is fine, too.