Staying in the sandwich theme, it's always a good time for a home made focaccia sando
What's cooking?
123,930 Views |
805 Replies |
Last: 6 hrs ago by Dalhousietrio
Last of the cheese steak. 3 lb prime ribeye, 6 hoagie rolls, a dozen slices of Tillamook provolone, half a large sweet onion, one red and one green bell pepper, balsamic glaze and Cholula sauce. Garlic butter to grill the buns, saute bell peppers and unions until the onions are carmelized. Sear the ribeye slices, add the veg, cover with provolone, and add the grilled buns on top. Good to have a big spatula. Balsamic glaze and Cholula hot sauce add a nice sweat and spicy note. These hoagies were so big, the sandwich alone was more than enough.
Had forgotten how good these were until I saw the previous post.
GAC06 said:
Staying in the sandwich theme, it's always a good time for a home made focaccia sando
what hydration level are you aiming for on your focaccia?
I've been living off focaccia sandwiches for the last week.
I use a no-knead process that is simple, and the bonus is, I can use the dough to make Neapolitan pizza, too.
I follow this recipe down to the pans
https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe?
https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe?
GAC06 said:
I follow this recipe down to the pans
https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe?
284 grams of water to 360 grams flour means you're starting at 79% hydration, and then adding in the water from the bowl folds, so over 80%
I see that it recommends using all-purpose flour, which is just under 12%, which explains why the rise is controlled.
It comes out great every time. The Lloyd pans get a nice crispy bottom and sides
Recipe I use, ate half for dinner tonight.
Nachos how they should be. A pile of chips with toppings strewn all over aren't nachos.
Caprese "based" sandwich - much better than expected
Extras, garlic butter toadting, balsamic glaze, basil pesto, a slice of turkey and guacamole. Under ten minutes to a savory sandwich, a recipe made for our college aged kids with no time to cook.
Buns - Baguette divided into three pieces, sliced in half, brushed with garlic butter and broiled until toasted golden brown.
Add olive oil and balsamic glaze to the buns
Stack basil pesto, basil leaves, honey roasted turkey, tomatoe slices, mozzarella slices, and guacamole.
Takes just a few minutes.
Ingredients: (from HEB)
Miceli's pre-sliced whole milk mozzarella
Campari tomatoes
Thin baguette from the bakery
Buertolli Balsalmic Glaze
Honey smoked Turkey slices from the deli
Guacamole (pre-made mild)
Buitoni basil pesto
Texas Olive Ranch Extra Virgin Olive Oil Arbequina variety
Tbsp butter and one garlic toe melted in microwave brushed on sliced baguette before broiling
Fresh Basil leaves
Miceli's pre-sliced whole milk mozzarella
Campari tomatoes
Thin baguette from the bakery
Buertolli Balsalmic Glaze
Honey smoked Turkey slices from the deli
Guacamole (pre-made mild)
Buitoni basil pesto
Texas Olive Ranch Extra Virgin Olive Oil Arbequina variety
Tbsp butter and one garlic toe melted in microwave brushed on sliced baguette before broiling
Fresh Basil leaves
That's a turkey sandwich with caprese toppings
If it was a caprese sandwich, it would be bread, tomatoes, mozz, basil, maybe some balsamic.
And let me tell you, if you ever make fresh bread, a caprese sandwich is a fantastic way to highlight the bread.
It is basically a deconstructed margherita pizza.
/authenticity police
Yea turkey and guac to me is a few blocks away from caprese
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
Basic caprese has five ingredients, you added four more. You increase the ingredient count by 80%, people are going to talk about your sacrelige.
I put beans in chili too.
HECUBUS said:
I put beans in chili too.
So you're a Yankee?
and i bet those beans are kidney beans…deserves a perma banHECUBUS said:
I put beans in chili too.
Of course they are kidney beans. 6th generation Texan. Only fake Texans ***** about extra ingredients in chili and gumbo.
Backyard Gator said:HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
Basic caprese has five ingredients, you added four more. You increase the ingredient count by 80%, people are going to talk about your sacrelige.
If one of those five ingredients is balsamic vinegar, you're doing it wrong.
If you see balsamic vinegar in *my* ingredients list that's a blind geezer typo.
Backyard Gator said:HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
Basic caprese has five ingredients, you added four more. You increase the ingredient count by 80%, people are going to talk about your sacrelige.
If we're going to criticize folks for their cooking expertise might as well do it for their spelling expertise also......
It's sacrilege, s a c r i l e g e.....violation or misuse of what is regarded as sacred.
Looks like a good sandwich to me, no matter what you call it. Insisting on authenticity, for authenticity's sake, isn't alway a good thing.
I personally would take a bite of an authentic caprese sandwich and find it incredibly bland. But then again, I'd probably never make one or order one. I'd take the one with turkey, balsamic, extras though.
Just add some sprouts and rename it a California caprese sub.
I personally would take a bite of an authentic caprese sandwich and find it incredibly bland. But then again, I'd probably never make one or order one. I'd take the one with turkey, balsamic, extras though.
Just add some sprouts and rename it a California caprese sub.
HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
It seems the "engineer" mindset is alive, well and thriving in the culinary field also.
HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
Correct. For one, it is a turkey guacamole sandwich. Two, there is no general definition of a turkey guacamole sandwich except that it should be a sandwich with turkey and guacamole. Caprese is something with an expectation that doesn't involve turkey or guacamole.
I hope some of y'all never go to one of those Korean/Mexican fusion food trucks. I think some heads would explode.
HTownAg98 said:Backyard Gator said:HECUBUS said:
If I claimed it as a turkey guacamole sandwich you recipe nazis would complain also. It's a you problem. Get over yourself.
Basic caprese has five ingredients, you added four more. You increase the ingredient count by 80%, people are going to talk about your sacrelige.
If one of those five ingredients is balsamic vinegar, you're doing it wrong.
Some people like evoo, some people like balsamic vinegar, some people like to throw in some freshly ground black pepper, tastes and preferences differ.
From what I've read, caprese refers to a salad.......not a sandwich.....so technically there can be no caprese sandwich to start with. Much less with turkey and Guac....what say our culinary gurus?
That's a weaker leg to stand on. What about chicken Caesar salad wraps? Those are a thing and are understood to just be a salad inside of some type of vessel. So I think you could definitely throw caprese in a bun and call it a caprese sandwich. But to have turkey and guac in addition to that is very different.
Chipotlemonger said:
That's a weaker leg to stand on. What about chicken Caesar salad wraps? Those are a thing and are understood to just be a salad inside of some type of vessel. So I think you could definitely throw caprese in a bun and call it a caprese sandwich. But to have turkey and guac in addition to that is very different.
I was being facetious but using your logic you could throw in some turkey and avocado and call it a caprese turkey avocado sandwich.
Could you throw extra ingredients into the Caesar and still call it a Caesar? Not debating just pondering.
Rattler12 said:
From what I've read, caprese refers to a salad.......not a sandwich.....so technically there can be no caprese sandwich to start with. Much less with turkey and Guac....what say our culinary gurus?
This is correct, but you can put insalata caprese ingredients inside bread, and call it a sandwich.
If you put garlic butter, pesto, and guacamole in a caprese salad, no one is going to call that a caprese salad anymore, much less if you put it on a bun as a sandwich.
This thread turned to **** yesterday and I hope it goes back to normal soon.
I'll hopefully fix that this evening.
Bruce Almighty said:
I hope some of y'all never go to one of those Korean/Mexican fusion food trucks. I think some heads would explode.
Or Kolache Factory
HTownAg98 said:
I'll hopefully fix that this evening.
Me too. I'm making lo mein. Wait -- I'll wait to label it until I'm finished, in case I put something weird in it.
Featured Stories
See All
Fair expectations for Bucky McMillan's second Aggie team
by Luke Evangelist
9:15
15h ago
2.0k
Freshman lineman Sam Roseborough has settled in at Texas A&M
by Ryan Brauninger
7:46
9h ago
1.7k
Seven-minute surge helps Aggies avoid SEC cellar
by Mia Rodriguez
By-committee approach necessary as Taylor & Co. begin 2026-27
by Kayla Gaither
Kay's Takeaways: No. 14 Texas 3, No. 17 Texas A&M 0
by Kay Naegeli
Infection_Ag11
***** The OFFICIAL Dallas Cowboys 2026 - 2027 Season Thread *****
in NFL & Fantasy Football
1