How to Make an Authentic Italian Brick Sandwich on Sourdough Focaccia

If you are looking for the ultimate sandwich experience—one that delivers a huge crowd-pleasing punch, travels perfectly for picnics, and only gets better as it sits—the Italian Brick Sandwich on focaccia is your answer. And since it is #FocacciaFriday again, we will offer you step-by-step instructions.

But first, a bit more about this cold-pressed sandwich: a brick sandwich relies on a simple culinary trick: layering cured Italian meats and cheeses, and zesty marinated vegetables inside a sturdy loaf of focaccia, then weighting it down with a heavy object (like an actual brick or cast-iron skillet) in the fridge overnight. This pressing process compresses the layers, allowing the savory juices and dressings to infuse every bite without turning the bread into a soggy mess.

Ingredients

The Base

• 1 loaf Sourdough Focaccia (preferably baked with extra virgin olive oil and rosemary), sliced horizontally through the middle

  

The Layers

• ½ lb Genoa salami, thinly sliced

• ½ lb Capocollo (Gabagool) or Prosciutto

• ½ lb Mortadella (with pistachios)

• ½ lb Soppressata or hot salami
  

• 8 oz Provolone cheese, sliced

• 8 oz Fresh Mozzarella, sliced and thoroughly patted dry with paper towels

• 8 oz Mascarpone or Cream Cheese

The Vegetables & Toppings

• 1 cup Giardiniera (mild or spicy pickled Italian vegetables), drained and roughly chopped

• ½ cup Roasted red peppers, drained and sliced into strips

• ½ cup Pepperoncini or banana peppers, drained and sliced
  

• ½ cup Tapenade or finely chopped olives

• 1–2 cups Fresh arugula or shredded iceberg lettuce

The Dressing

• 2 tbsp Extra virgin olive oil

• 1 tbsp Red wine vinegar or good balsamic vinegar

• 1 tsp Fresh or Dried oregano

• Salt and fresh cracked black pepper, to taste

Step-by-Step Instructions

1. Prepare and Hollow the Focaccia

Slice your focaccia horizontally to separate the top and bottom halves. If your focaccia it thicker than 1½ inches, gently scoop out a small amount of the soft bread crumb from the center of both halves, leaving a ¾-inch crust border around the edges. This creates a natural "boat" to hold the heavy filling and prevents the ingredients from slipping out when pressed.

2. Layer the Dressings and Vegetables First

Lightly brush the inside of both bread halves with olive oil and red wine vinegar, then sprinkle with dried oregano.

• Spread both layers with the soft cheese (Mascarpone or Cream Cheese)

• Spread the tapenade over the soft cheese in the top layer

• Layer the chopped giardiniera, roasted red peppers, and sliced pepperoncini evenly across the bottom half of the focaccia. Putting the pickled elements at the bottom allows their tangy acidity to soak directly into the inner bread layer.

3. Build the Meat and Cheese Layers

Layer the cured meats and cheeses, alternating them to create structural stability:

1. Start with a layer of Provolone cheese to create a moisture barrier.

2. Layer the Genoa salami, Mortadella, Capocollo, and Soppressata.

3. Add the fresh mozzarella slices over the meats.

4. Repeat layering until you have filled the sandwich with ¾–1 inch of meat and cheeses

5. Top with fresh arugula or shredded lettuce.

4. Close and Wrap Tightly

Place the top half of the focaccia over the fillings. Wrap the entire sandwich tightly in a double layer of plastic wrap or parchment paper followed by aluminum foil. Wrapping it snugly is essential—it holds the shape together as it compresses.

5. Press with the "Brick"

Place the wrapped sandwich on a baking sheet or cutting board. Set a heavy, flat object directly on top of the sandwich. Ideal weights include:

• A heavy cast-iron skillet loaded with 2–3 unopened canned goods

• A clean brick wrapped in aluminum foil

• A heavy cutting board topped with a Dutch oven

Transfer the weighted sandwich to the refrigerator for at least 2 to 4 hours, or ideally overnight.

Tips for Success

• Dry Your Moisture-Rich Ingredients: Always pat down fresh mozzarella, roasted red peppers, and pickles with paper towels before assembling. Excess liquid is the primary cause of a soggy sandwich.

• Why Sourdough Focaccia Works Best: Standard soft white bread collapses into glue when pressed, but focaccia has enough open crumb structure and olive oil richness to absorb juices while maintaining a pleasant, chewy crust.

• Make-Ahead Friendly: This is one of the few sandwiches that tastes exponentially better after 12–24 hours in the fridge, making it ideal for road trips, beach days, or party meal prep.

• No Focaccia, No Problem: You can easily substitute a loaf of Abigail's Oven Garlic Rosemary Sourdough. Just be sure to contact us in advance to request an unsliced loaf. Slice it horizontally, hollow out the middle (leaving a ¾-inch crust border), and save the pulled bread for homemade Italian breadcrumbs or stuffing. YUM!😋