Friday Night’s Sandwich


Brick Sandwich

1 Jar of Red Bell Peppers, packed in oil
1 small jar of olive tapenade
1 large circular loaf of bread (preferably a hard crust, ciabiatta works well)
12 slices of ham
12 slices of turkey
6 slices of bacon cooked
12 slices of provolone
Sweet Banana Pepper rings
2 Roma Tomatoes, sliced thin
Hellman’s Mayonnaise

Split bread down the middle and spread both sides with mayo. Spread top piece with tapenade. Layer meats, bacon and cheeses on bottom. Then red bell peppers, pepper rings, tomato. Replace top of bread. Wrap tightly in saran wrap and place in fridge with a brick, cast iron skillet or other heavy weight on top. Wait at least an hour (if you can.) Unwrap, slice into fourths. Enjoy!

I know, I know, it’s fattening. and you must use the mayo – it helps to “seal” the ingredients in. Serve this with a fantastic kosher dill pickle and kettle cooked potato chips. Forget the rest of the evening, this sandwich makes for a great nap!

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