Veggie Stuffed Sandwiches
Feel free to add your favorite fillings and herbs. Matt loves red onion, so I added it to his half; I like the flavoring it added here, but I don't care for eating onion in this type of dish.
This made such a huge amount, I ended up cutting it in half to fit on my baking pan. One of the loaves is now frozen to heat and eat as desired.
Dough
1/2 cup warm water
1/2 cup warm milk
1/2 T active dry yeast
5 cups flour
1 cup whole wheat flour
pinch salt
1/2 cup melted butter
1/4 cup sugar
2 eggs, beaten
1/2 cup buttermilk at room temperature
1 t olive oil
In a large bowl, pour in water and milk; sprinkle the yeast over the top. Set aside for about 5 minutes, or til the yeast is frothy. In a separate large bowl, mix together flours and salt.
Add the butter, sugar, eggs and buttermilk to the water and milk mixture. Slowly add the flour mixture to the wet ingredients, 1/2 cup at a time, mixing well after each addition.
When the dough forms a ball, remove to a lightly floured surface and knead for a few minutes, til dough is smooth and elastic.
Drizzle a large bowl with olive oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rise in a warm place for 1 hour.
Filling
olive oil, divided
handful fresh broccoli flowerets
very thinly sliced red onion
sliced canned mushrooms, very well drained
salt and pepper to taste, divided
fresh spinach, torn into small pieces
shredded Italian blend cheese
freshly grated Parmesan cheese
1 egg beaten with 1 T of water
sesame seeds
In a large frying pan or skillet on medium heat, drizzle a little olive oil. Add the broccoli, onion and mushrooms. Season with salt and pepper to taste. Cook, stirring frequently, about 5 minutes, or til the veggies have softened. Remove from heat.
Preheat oven to 375°. Spray a large baking pan with cooking spray. Set aside.
Punch down dough and roll it out with a rolling pin on a lightly floured surface with the long side closest to your body. Continue rolling til dough is quite thin.
Brush the surface of the dough with olive oil. Sprinkle with salt and pepper. Top with cheese then spinach, leaving a 1/2" border along the edges.
Dollop sauteed veggies evenly over the spinach; sprinkle with Parmesan.
Tightly roll dough jelly roll fashion with the rolling action going away from your body. Pinch edges of the dough in as you go to prevent filling from escaping. Seal by pinching ends against the roll. Shape ends and body, removing lumps and bumps. Carefully transfer filled loaf onto prepared pan with seam side down.
Brush egg wash over the top. Make 3 sharp cuts in the top. Sprinkle with sesame seeds.
Bake for 40-45 minutes, or til golden brown.
Remove and cool 20 minutes before slicing.
I served it with homemade horseradish mayo.
The crust had an excellent texture and this was a great sandwich. If I ever made this again (it was a LOT of work), I would try a meat style version.
Adapted from Beautiful Breads and Fabulous Fillings by Margaux Sky.
This made such a huge amount, I ended up cutting it in half to fit on my baking pan. One of the loaves is now frozen to heat and eat as desired.
Dough
1/2 cup warm water
1/2 cup warm milk
1/2 T active dry yeast
5 cups flour
1 cup whole wheat flour
pinch salt
1/2 cup melted butter
1/4 cup sugar
2 eggs, beaten
1/2 cup buttermilk at room temperature
1 t olive oil
In a large bowl, pour in water and milk; sprinkle the yeast over the top. Set aside for about 5 minutes, or til the yeast is frothy. In a separate large bowl, mix together flours and salt.
Add the butter, sugar, eggs and buttermilk to the water and milk mixture. Slowly add the flour mixture to the wet ingredients, 1/2 cup at a time, mixing well after each addition.
When the dough forms a ball, remove to a lightly floured surface and knead for a few minutes, til dough is smooth and elastic.
Drizzle a large bowl with olive oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rise in a warm place for 1 hour.
Filling
olive oil, divided
handful fresh broccoli flowerets
very thinly sliced red onion
sliced canned mushrooms, very well drained
salt and pepper to taste, divided
fresh spinach, torn into small pieces
shredded Italian blend cheese
freshly grated Parmesan cheese
1 egg beaten with 1 T of water
sesame seeds
In a large frying pan or skillet on medium heat, drizzle a little olive oil. Add the broccoli, onion and mushrooms. Season with salt and pepper to taste. Cook, stirring frequently, about 5 minutes, or til the veggies have softened. Remove from heat.
Preheat oven to 375°. Spray a large baking pan with cooking spray. Set aside.
Punch down dough and roll it out with a rolling pin on a lightly floured surface with the long side closest to your body. Continue rolling til dough is quite thin.
Brush the surface of the dough with olive oil. Sprinkle with salt and pepper. Top with cheese then spinach, leaving a 1/2" border along the edges.
Dollop sauteed veggies evenly over the spinach; sprinkle with Parmesan.
Tightly roll dough jelly roll fashion with the rolling action going away from your body. Pinch edges of the dough in as you go to prevent filling from escaping. Seal by pinching ends against the roll. Shape ends and body, removing lumps and bumps. Carefully transfer filled loaf onto prepared pan with seam side down.
Brush egg wash over the top. Make 3 sharp cuts in the top. Sprinkle with sesame seeds.
Bake for 40-45 minutes, or til golden brown.
Remove and cool 20 minutes before slicing.
I served it with homemade horseradish mayo.
The crust had an excellent texture and this was a great sandwich. If I ever made this again (it was a LOT of work), I would try a meat style version.
Adapted from Beautiful Breads and Fabulous Fillings by Margaux Sky.
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