Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, May 14, 2009

Asiago Roast Beef Sandwich


I mentioned last week that I'm going to try to copycat some of our favorite sandwiches from Panera, our favorite local sandwich stop. I've pretty well reproduced the Sierra Turkey and now I think I've got the Asiago Roast Beef Sandwich. I'm not 100 percent sure on the bread, but it was pretty close. Barb gave me a link to the Asiago Cheese bread that she makes, and I intended to make it, but at the last minute I realized that Panera's Asiago bread is a demi, or baguette, and since I was trying to copy their sandwich, I made up my own bread recipe. The rest is easy -- sliced tomatoes and red onion, lettuce leaves, deli roast beef and cheddar, and a bit of horseradish. The sandwiches were very yummy and the boys especially like having sandwiches for supper.

Asiago Roast Beef Sandwiches
serves 6

2 loaves Asiago Cheese bread (recipe below)
1 pound deli roast beef
6 slices sharp cheddar cheese (smoked cheddar can also be used)
1 to 2 large tomatoes, sliced thinly (depending on how much tomato you like)
6 leaves Romaine lettuce
6 thin slices red onion
horseradish, to taste

Cut ends off loaves of bread.
Cut each loaf in to three servings.
Slice each serving in half so that you have a top and bottom.
Spread bottom of bread with horseradish to taste.
Layer roast beef, cheddar,
lettuce, tomato and onion and top with bread top.
Press down lightly to smash ingredients together.

Asiago Cheese Bread

1 1/4 c. warm water
1 T. sugar
2 t. yeast
2 T. butter, softened
3 plus c. all-purpose flour
1 t. salt
1/3 c. shredded Asiago cheese
1 egg white

Pour water into mixing bowl.
Add sugar and yeast and let sit for a minute.
Add butter and 1 1/2 c. flour, and salt.
Turn on mixer to medium with bread hook attachment (or stir by hand) and stir until well mixed.
Add 1 1/2 cup flour, 1/2 cup at a time, kneading on low speed.
Knead for five minutes, adding flour when necessary
to keep bread from sticking to the side of the bowl.
Add 3 T. shredded cheese just before dough is finished kneading.
Dough should be firm, but not dry.
Grease bowl and place dough in, covering to grease all over.
Cover and let sit in a warm place for about an hour, until doubled in size.
Punch down and divide dough in half.
Roll or press dough on a lightly floured surface
into a 14 by 6 inch rectangle.
Roll up along long side and pinch edges to seal.
Repeat with other half.
Place loaves on greased cookie sheet (side by side with a few inches in between).
Beat egg white with a teaspoon of water and brush over both tops.
Split remaining cheese, sprinkling over loaves.
Heat oven to 425 degrees F and set pan on stovetop while oven heats.
Bake bread for 20 to 25 minutes until loaves are golden brown.
Cool completely on baking racks.


1 comment:

Barb, sfo said...

I'll have to try that one next time! The one I made was enough to feed an army.