Bowl 54 Sandwich Show
February 2, 2020
San Francisco Forty-Niners vs. Kansa City Chiefs
Korean Steak sandwich is a crazy medley of flavors that all somehow make sense once you bite into them.
- Marinated rib eye steak (I used a teriyaki marinade) cheddar cheese, red onions, house pickled red onions * & jalapenos, shredded lettuce, chili sauce, garlic aioli are all piled on an Acme sweet roll. (I used a Portuguese roll)
- Turkey and Avocado
Thick slices of moist roasted turkey are topped with lettuce, onion, tomato, and pickles, add pepper jack and avocado. Stacked on a Dutch Crunch roll (see recipe).
Z-Man Sandwich at uber-popular Joe’s Kansas City Bar-B-Que is a staple item of Kansas City barbecue.
- The sandwich is made up of three layers of mouth-watering goodness, including sliced smoked brisket, smoked provolone cheese and two fried onion rings, all sauced and served between a split Kaiser roll.
- Genoa salami, green leaf lettuce, red onion, tomato, pickles, mustard, mayo, house made garlic sauce and hot pepper sauce with your choice of cheese all on our fresh baked Dutch Crunch bread.
*QUICK PICKLED RED ONIONS
prep time: 5 MINS cook time: 30 MINS total time: 35 MINS yield: 2 CUPS
This quick pickled red onions recipe is easy to make in just 30 minutes with just 4 main ingredients!
1 large red onion, peeled and very thinly sliced
3/4 cup apple cider vinegar
1 teaspoon fine sea salt
1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)
In a small saucepan*, stir together the vinegar, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer.
Place the thinly-sliced onions in a small bowl or pint-sized mason jar. Pour the hot vinegar mixture over the onions. Stir until combined. (Or if using a mason jar, place the lid on top and give the jar a quick shake.) Let the onions marinate for 30 minutes.
Serve immediately. Or refrigerate in a sealed container for up to 2 weeks.
Dutch Crunch Bread
MAKES: 6 (6-inch) sandwich rolls
For the bread:
1 cup whole milk
1/4 cup water
1 tablespoon granulated sugar
1 tablespoon active dry yeast
3 cups all-purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
Cooking spray or oil, for coating the bowl
For the topping:
3/4 cup white or brown rice flour (not sweet or
glutinous rice flour)
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons active dry yeast
1/2 to 3/4 cup warm water (about 100°F)
Measuring cups and spoons
Electric stand mixer
Large and small bowls
2 baking sheets
- Warm and cool the milk and water. Place the milk and water in a small microwave-safe bowl or measuring cup and heat in the microwave on high for 1 minute. Set aside to cool slightly, until between 100 and 105°F.
- Proof the yeast. Place the warmed milk and water mixture in the bowl of a stand mixer fitted with the dough hook. Add the sugar and yeast and set aside until the yeast is bubbly, about 5 minutes.
- Make the bread dough. Add the flour, vegetable oil, and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium-high and continue mixing until a smooth, elastic dough ball comes together, about 8 minutes.
- Knead and shape the bread dough. Remove the dough from the bowl and gently knead it a few times by folding the dough over on itself and then punching it down. Shape the dough into a tight ball.
- Let the dough rise 1 to 1 1/2 hours. Lightly coat the stand mixer bowl with cooking spray or oil. Return the dough to the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until the dough is doubled in size and gently rises back when poked, 1 to 1 1/2 hours.
- Prepare the baking sheets. Line 2 baking sheets with parchment paper.
- Shape the rolls. Turn the risen dough out onto a clean work surface. Use a sharp knife to cut the dough into 6 (about 5-ounce) equal pieces. Working with one piece of dough at a time, shape the dough into tight rounds. Place the shaped roll on a baking sheet. Repeat shaping the rolls and space them evenly apart on the baking sheets, 3 rolls per sheet.
- Let the rolls rise. Cover the rolls loosely with plastic wrap and let rise for 30 minutes more. Meanwhile, heat the oven and make the topping mixture.
- Heat the oven to 425°F. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Make the Dutch crunch topping.
- Make the Dutch crunch topping while the oven is heating. Place the rice flour, sugar, oil, yeast, and 1/2 cup of the water in a small bowl and whisk until smooth. The mixture should be thick, but drippy — about the consistency of glue. Whisk in more water 1 tablespoon at a time if the mixture is too thick. Cover and set in a warm place to rise until the rolls are risen.
- Smother the rolls with a thick layer of the Dutch crunch topping. Spoon 1 tablespoon of the Dutch crunch topping over each roll, and then use a brush or the back of the spoon to spread the topping into a thick, even layer across the tops and slightly over the sides. You won’t use all of the rice topping — a thin, even layer is better for cracking than a thick one. If any topping drips down the sides and pools around the bottom of the rolls, use a paper towel to wipe the excess away.
- Bake for 22 to 25 minutes. Bake for 12 minutes. Rotate the baking sheets from front to back and between racks. Bake until the tops of the rolls are cracked and golden-brown, 10 to 13 minutes more.
- Cool the bread before slicing, topping, and serving. Transfer the rolls to a wire rack and cool completely. Slice and fill with your favorite sandwich ingredients.
Storage: Dutch crunch rolls keep best tightly wrapped at room temperature for up to 3 days.
Drink Recipe – NH Sidecar
2 oz Josiah Bartlett Barrel Aged Apple Brandy
1 oz Cointreau
1/2 oz sour
1/2 oz simple syrup
Build over ice and shake. Strain into half sugar-rimmed cocktail glass.
Garnish with fresh grated nutmeg and curled lemon peel