Jalapeño Cheese Bread ABM

 

The Saturday before last, I spent all of the morning and a part of the afternoon making a sandwich. I often wonder where the time goes; this pretty much explains it. As I mentioned last week, I had succumbed to a lobster tail sale at the local market, buying three of them, deciding to turn one into a lobster grilled cheese sandwich that I had seen on Instagram. Essentially, I just watched and put it together, not listening to the sound, so I didn’t realize that the suggested bread for the sandwich was jalapeño cheese. That involved an online search for a recipe (that I found on food.com) that I ultimately adapted, because rather than bake the bread in the bread maker and end up with a giant bread cube, I decided to use the dough cycle and bake it in a loaf pan. I altered the recipe a bit using pickled jalapeños because they have more flavor, as well as adding a little bit of Old Bay. This bread is wonderful for sandwiches, and it makes excellent toast at breakfast.

Jalapeño Cheese Bread

 1 T. olive oil

10 oz. warm water

2 Melissa’s pickled jalapeños, seeded and chopped

1 c. shredded sharp cheddar cheese

3 c. bread flour

¾ t. salt

1/8 t. Old Bay seasoning

1 T. sugar

2½ t. Bread Machine yeast

 Place ingredients into the work bowl of your bread machine (I have this one.) in the order suggested by the manufacturer. (I have listed the ingredients in the order suggested by mine.) Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), place dough in greased 9” x 5” loaf pan; let rise until doubled, 45-60 minutes. Bake at 350°F for 25-30 minutes.

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Deli Sandwich Salad

 Have you ever wondered why it is that sub sandwiches that you get at the deli always taste better than yours? I mean, no matter how hard you try to replicate that sandwich, it’s never quite as good, is it? The reason for that may not be what you’d expect. It has nothing to do with the bread, or your selection of meats and cheeses; it has everything to do with the salad. Salad, you ask. Yes, the salad the tops that sandwich. I don’t know if you have ever deconstructed one of those sandwiches and taken a good look, but it is way more than just lettuce. There is a lot of flavor there, a lot of ingredients, and all that combines to make your sandwich delicious. This deli sandwich salad will keep in the refrigerator for up to three days. Use it on top of any meat or cheese sandwich. I think you will be surprised at the difference that it makes. Vive la différence!

Deli Sandwich Salad

Adapted from closetcooking.com

 ¼ c. Duke’s mayonnaise

½ T. red wine vinegar

1 t. Italian seasoning

1 t. Melissa’s minced garlic

1 T. grated Parmesan

½ t. red pepper flakes

¼ t. kosher salt

¼ t. freshly ground black pepper

4 c. lettuce, thinly sliced

¼ c. Melissa’s pickled yellow peppers

¼ c. red onion, thinly sliced*

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 *I used a mandolin

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