I’ve wanted to “smash” a sandwich with a brick for years. You wouldn’t believe how many times I’ve asked Bill to grab me a brick the next time he’s at the hardware store (which is like a lot, btw).
Finally, he remembered… so after probably 2 years I got my precious brick, and then I “smashed” this sandwich just for you.
Okay, you can’t really see my brick due to my ‘far from perfect’ photography skills, but it IS there. It’s the shiny thing that’s blinding you on top of the baking sheet. I wrapped him in foil and named him, “kitchen brick”.
For the Hummus: I used my own hummus recipe, but cut in half. There will be some extra, but I thought that wasn’t such a bad thing for a snack.
- ½ cup hummus*
- ½ tbsp smoked paprika
- 8 black olives, chopped
- 4 slices whole grain bread
- 4 ounces all natural deli turkey, sliced thin
- ½ cup mixed greens
- 2 tbsp sun-dried tomatoes
- Olive oil cooking spray
- Heat a large non-stick pan over medium-low heat. In a small bowl, combine hummus, smoked paprika, black olives. Spread the mixture evenly among two slices of bread. Place 2 ounces of turkey each on top of the hummus mixture. Then, top each with ¼ cup mixed greens. Spread 1 tablespoon each of sun-dried tomatoes on the 2 remaining slices of bread, and place on top of the mixed greens (tomato side facing down).
- Lightly coat pan with cooking spray and place the sandwiches in the pan. Spray the outside of the bread with cooking spray and place a metal baking sheet on the bread. Place a brick or something heavy on top of the baking sheet to flatten the sandwiches. Cook for 1-3 minutes on each side, checking often, being careful not to burn. There’s no need to put the baking sheet and brick on after flipping the sandwich.