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
(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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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
15 comments:
I love grilled sandwiches!!! And with homemade flatbread, that is awesome.
This looks great! When you grilled/cooked the break and then the sandwiches did you put the dough/bread on foil before you put it on the grill?
Patricia
sunchokes? as in the family of artichokes? how interesting. I love the stuff you come up with.
Patricia - we just use the foil to help get the bread dough onto the grill. The bread is actually cooked right on the grill itself. Look at our grilled pizza post from earlier in the week for a step by step on how we did that.
This looks like a panini, it looks great. Some time you need to send Matt over to show my husband a trick or two so that next Mothers Day he can make dinner all by himself- no assistance.
lovely sandwich and great blog
I am such a big fan of sandwiches - very simple meal and usually filling enough without having to fuss with many sides. Love this dough recipe, too!
sunchokes..never heard of them.
Your sandwich looks wonderfully yummy
What a great idea! I love flat bread sandwiches. I need to go back and catch up on your pizza post. These look delicious!
again, i have to say how much i love the flavor left on a hunk of dough by the grill. awesome. and sunchokes? now THAT'S a fun and unique addition.
What a smart way to repurpose the dough. Looks great.
Ooh I like grill marks on my bread. Sounds better than a panini to me :)
Yummm.... now that Zach and I have a grill it's hard not to want to fire it up every night- especially when you and Matt keep posting such delicious looking recipes.
What a beautiful sandwich! And I've never had sunchokes - but I've been eyeing them in the grocery store!
hmm ... yummy ...
:P~`````
Best regard
katarashop
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