simple brick and became a $49.95 invention. If you want to make a delightfully crispy sandwich, you don't even need a brick - two pans will do the job just as well.
So, for this recipe, you will need two pans - I am employing my two favorite cast-iron skillets, Bossy and Dahlia. - So I name my cooking tools - don't you? ;-)
1/2 can artichokes, rinsed and drained
1 small jar pimiento peppers, rinsed and drained
1 can tuna, drained (I've found I prefer salt-free albacore tuna, but use what you have)
1 heaping teaspoon of capers, with some brine
2 tablespoons jarred pesto sauce
4 slices of hearty bread, homemade if possible
3 slices cheese of your choice
Making the filling is simple: either using a food processor or by hand, chop the artichokes and pimientos and drain them again. Combine them with the tuna, capers, and pesto, taking care not to break up the tuna too much.
Heat two skillets (or a skillet and a wide pot) on your stovetop. Lightly oil each skillet and place two slices of bread in each one.
Drizzle the tops with olive oil. When the bread is fragrant and feels warm, flip the two slices in the larger skillet so the crusty side is facing up.
Pile the filling on top of each of the slices and top with the cheese. Take the two slices out of the second skillet and place them, crusty side down (this will help heat the sandwich) on top of the cheese.
Making sure that the top of your sandwich is well oiled, take your small skillet and squash it down on top of the two sandwiches,
allowing the weight of the skillet to squash everything together in a motley layer of deliciousness.
Cook until the cheese melts and the sandwich is fragrant. Enjoy!