I purchased a bread maker a few weeks ago and I’ve been going a little crazy making things in it. Some days I’ll try as many as three different types of dough in it. My newest fad is stuffed meat and cheese sandwich rolls. No, I don’t eat them because I haven’t made a vegetarian version yet – probably cheese, olives, and onions for me ….yum! But I have tasted the cooked dough and it’s delicious! My meat-lover husband loves these and assures me they’re great, so I’ve been making all kinds of combinations. I freeze them in individual slices and pull one out of the freezer the night before he needs to take one for lunch – so simple! He eats them cold when on his construction job and reheated when on duty at the Fire Station – they’re really versatile!
The recipe could be done by hand…just kneed the dough until it’s smooth and elastic. Or by mixer, but I’ve written it below for a bread maker. It’s one of those recipes that can be changed in little ways – switch out the spices, meat, or cheese – and you’ve got a completely different sandwich. Total time to make is about 4 hours, but most of it is rising time. The actual work is rolling it out, layering the filling, and then rolling it up.
When I was thinking about fillings, my first thought went to mustard. Since the dough sits out 1-1/2 hours after being filled, I didn’t want mayo or any other potentially dangerous filling. Mustard is one of my fav condiments so it was a natural. I love Dijon, Honey-Dijon, and Stone Ground mustard and remembered that I’d just recieved a Stone Ground Mustard from Organicville to try out. It was perfect timing!
Organicville Stone Ground Mustard is certified organic, vegan, gluten free, contain no added sugar. It’s delightfully tangy! This lovely mustard is made from water, organic vinegar, organic mustard seeds, salt, and organic spices and NOTHING else! The mustard is strong enough to stand out in this recipe and not be overwhelmed by all the doughy goodness!
I have made a few findings in my experimentation. Don’t put a second layer of cheese on top of the meat. It makes the roll very greasy. Additionally, don’t use shredded cheese – it didn’t melt well. Sliced cheese was perfect. Also, take the time to seal the ends as well as the long seam well, otherwise your cheese will end up on your pan and not inside your roll. Always grease the pan (I used Pam Organic Olive Oil Spray – purchased at PCC Foods) or use parchment paper or any cheese that does escape will make your roll stick to the pan – it’s a mess getting it off without breaking the roll. I wrap individually in standard sandwich bags and then bag all of them in one gallon freezer bag. This makes it easier for me to pull them and is cheaper than using all freezer bags. If you’re going to reheat in the oven, wrap them individually in foil and then a gallon freezer bag.
I also received a bottle of Organicville Herbs De Provence Organic Vinaigrette. I haven’t had a chance to try it yet – I love herbs De Provence so I’m thinking I’ll use is as a marinade for either beef or chicken. I need to taste it first, but a impromptu trip to Disneyland is coming first!
Meat & Cheese Roll
- 1-1/8 cup water
- 2 tablespoons olive oil
- 3 cups Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1/4 cup nonfat dry milk (not instant – I use Organic Valley Organic Nonfat Dry Milk Powder)
- 2 tablespoons potato flour(I use Bob’s Red Mill Potato Flour)
- 1/2 tsp oregano and 1/2 tsp basil OR 1tsp Italian Seasoning (I use Simply Organic Italian Seasoning)
- 1/2 tsp garlic salt
- 2-1/2 teaspoons instant yeast
- 1/2 cup Mustard – Organicville Stone Ground or Dijon
- 1/2 lb deli-sliced honey ham
- 1/2 lb deli-sliced cheddar cheese
- 1/2 tsp Dried Parsley (Simply Organic Parsley Leaf Flakes)
2 tbls melted butter – optional (brush on roll while still hot and before slicing – adds a shine and tastes delicious!)
Optional combinations – roast beef & Swiss, turkey and cheddar, ham and Havarti
Crust – layer the ingredients per your bread machine’s instructions. Generally, liquid first and then dry ingredients with the yeast last, not touching the liquids. Set your machine to dough mode and process through to the first rising (if your machine is like mine, when the add alarm beeps, check the dough for consistency – add water or flour as necessary). The dough should be a nice, smooth dough. Let the dough rise in the machine or move it to a greased bowl and allow it to rise, covered, for 1 hour.
Cut the dough in half. Roll each of the balls into a rectangle that’s approximately 12″ x 9″. Spread the dough with 1/2- cup mustard (more or less dependent on your taste). Leave a 3/4″ border of bare dough on all 4 edges – you’ll need to seal these areas later. Cover the mustard with the dried parsley, a single layer of cheese, and then top with a single layer of ham.
Roll the dough, jelly-roll style from the longest edge. As you roll, tuck the meat and cheese into the roll and lift up slightly as you roll forward (the filling will tend to push towards the tail end and if you don’t keep it in check, you’ll end up with it being outside of the roll). With you fingers, wet the tail end of dough with water (this will help it adhere to the roll better). Pinch and seal the long seem (otherwise the cheese will spill out onto your pan). Next, pinch the end seams.
Repeat with the second roll of dough. Place seam-side down on greased baking sheet. Cover and allow the roll to rise for 1-1/2 hours (it’ll be puffy but not doubled in size).
To prepare for baking, use a pair of kitchen shears to slash the roll at an angle (use a knife if you don’t have sheers), about ½” deep, at 2″ to 3″ intervals along its length. I use these later as cutting marks, but they also allow the steam to escape. Bake the roll in a preheated 375°F oven for 35 minutes, until it’s golden brown. Check after 25 minutes and tent with foil if it appears to be browning too quickly.
Allow it to cool for 20 minutes before cutting. Serve immediately or wrap individually and freeze for up to 2 months. To reheat, thaw and place in toaster oven or oven (350) for 10 minutes to warm and recrisp.
Yield: 8 to 10 servings.