Grilled Flat Bread Sandwiches

We had such success last week with our grilled pizzas Matt wanted to try using the same dough & technique for making a grilled flat bread sandwich.

It worked really well & made for a nice warm, melty sandwich. He made basically the same dough as for the pizza though only half a batch. To the dough he added some extra olive oil & some dried rosemary for flavor. He shaped the dough into two 15" squares.

Then grilled those on both sides until cooked then turned the grill to low. Next he put toppings on one of the grilled bread squares. We went with a grated creme casa cheese, cooked chicken & spinach. A good melting semi-soft cheese is our recommendation here as you want something that will melt quickly on the grill. Put the second piece of grilled bread on top & press.

Then the sandwich goes back on the grill over low heat just until the cheese melts, about 3 - 4 minutes, careful not to burn it. Cut into four pieces & serve.

We served our sandwiches with sunchokes that were just roasted with a little olive oil & salt, yum!

Pizza Dough
(from Mastering the Grill)

1/2 c warm water (110 to 115 F)
1 1/4 t active dry yeast
1/4 t sugar
2 1/2 T olive oil
1 1/2 c all-purpose flour, plus more if needed
1 t kosher salt
1 t dried rosemary

Combine the water, yeast & sugar in a bowl & stir until mixed. Let sit 5 minutes until it gets foamy. Stir in 2 tablespoons of the olive oil.

Using a mortar & pestle grind the salt & rosemary together. Mix the flour & salt/rosemary mixture together in a large bowl. Add the yeast mixture & stir until the dough forms a ball. Turn out onto a floured surface & knead until smooth & elastic, about 5 minutes. The dough should be slightly sticky, not dry. If more flour is needed, add it in 1 tablespoon at a time.

Coat the inside of a large bowl with the remaining 1/2 tablespoon of olive oil. Put the dough in the bowl & turn to coat with oil. Cover & let rise until doubled about 1 hour.

Makes enough for one big sandwich which served two of us

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