So I am drinking gazpacho the other day out of the fridge, daydreaming about the perfect garlic bread for dunking in my soup or eating with leftover grilled chicken, and I then drift into thoughts about 112 Eatery’s pressed chicken. Then I say, "Let’s press garlic bread!" and it works. It's faster and easier, and it results in a dense-chewy-crisp version that I love. Then I figure out a fun way to use the rest of the garlic oil, and voila!
Flattened Garlic Bread
4 garlic cloves, minced
4 T. parsley, minced
2 pinches red chile flakes
1 shallot, minced
1 t. sea salt
3 pinches ground white pepper
1 baguette, cut in half lengthwise and then in half again so you have 4
Place the garlic, oil, shallot, salt, pepper, and chile flakes in a blender and pulse to puree. Add the parsley and pulse again for a few seconds. Rub and spoon some of the mixture on the cut sides of the bread, then refrigerate.
Take remaining oil and whisk in 2 T. lemon juice and 2 T. Dijon mustard, then marinate a cut-up chicken or some veal chops in the mixture for 8 hours. Grill the chicken or veal over hardwood charcoal.
When it is done and resting, cook up some asparagus, make a fresh tomato salad, preheat a 12-inch iron skillet, and add the bread, cut-side down, into the pan. Place a heavy plate or bacon press or a brick on the bread and, pressing gently, brown the bread on both sides, roughly 3 minutes or so a side.