FOCACCIA BREAD GRIDDLE PORK LOIN CUTLETS AND PEPPERS SANDWICH

FOCACCIA BREAD. GRIDDLE PORK LOIN CUTLETS AND PEPPERS SANDWICH

There is nothing better than a delicious homemade bread. With this recipe I made focaccia bread and some pork tenderloin sandwiches with sautéed peppers. and a pizza with tomato sauce, mozzarella cheese, vegetables and goat cheese.

SERVINGS: 4

INGREDIENTS

550 gr. / 19 oz. All-purpose flour

10 gr. 2 tsp. Salt

325 ml. / 1 and ¼ cups warm water

12 gr. / 1 tbsp. Instant dry yeast

2 tbsp. Honey

¼ cup olive oil

Fresh rosemary leaves is optional.

PREPARATION

In a large bowl, sift the flour and mix with the salt.

In another bowl with the warm water, dissolve the yeast and honey.

Add the water mixtire and olive oil to the flour. Mix well. Place the dough on the table and knead for about 8 minutes.

Grease a large bowl with a bit olive oil, turn the dough into it so that it is rubbed with the oil. Cover with plastic wrap and leave to rise for about 2 hours or until doubled in size. It all depends on the temperature of the environment.

Once the dough ha doubled in size, deflate it by pushing with your fingers.

Divide the dough into 4 equal parts forming balls.

Brush a baking sheet with olive oil.

Sprinkle the table with flour. Roll out the dough into rectangles of about 9 inches X 3 inches and place them on the baking sheet.

With a spray bottle, spray on top with a little water and place the rosemary leaves on top.

Cover with plastic wrap and leave in the refrigerator for about 6 hours or until the next day.

After 6 hours, uncover and leave for about 2 hours to rise or until doubled in size.

Preheat the oven to 232 ° C / 450 ° F.

Bake the dough for 10 minutes, turn and bake for 5 more minutes until the bread is golden brown.

To cool, remove the bread with a long spatula and put it over a griddle to cool off.

OPEN BREADED CHICKEN CUTLET SANDWICH WITH FETA CHEESE

 

OPEN BREADED CHICKEN CUTLET SANDWITH WITH FETA CHEESE

 

PORTIONS: 12

 

INGREDIENTS

35 oz. chicken breast, boneless, skinless

 

SEASONING FOR THE CHICKEN

3 garlic cloves, chopped

1 tbsp. chopped parsley

1 tsp. salt

¼ tsp. ground pepper

 

BREADING INGREDIENTS

1½ cups bread crumbs

2 tbsp. parsley, chopped

2 tbsp. fresh oregano, chopped

¼ cup grated parmesan cheese

½ cup all-purpose flour

3 beaten eggs

Vegetable oil for frying

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

1 sliced rye bread, toasted

1 breaded chicken cutlet. Fried

1 slice Feta cheese

1 tbsp. mayonnaise

½ tsp. honey mustard

1 sliced plum tomato

Mixed lettuces, cucumbers and tomatoes salad.

 

 

 

PREPARATION

Measure and cut the ingredients for the recipe.

Dry the chicken breast with paper towel.

If the chicken breast is very big, cut thin slices in angle shape. If the chicken breast is not so big, split it in half length wise.

Cover your cutting board with plastic film and place the chicken cutlet on top; then cover it with the film again. With a mallet o rolling pin, gently pound the chicken cutlet into even thickness. Do the same procedure with the rest of the chicken cutlets.

Mix together the seasoning ingredients and apply it to the chicken cutlets.

Mix the breadcrumbs with parsley, oregano and parmesan cheese.

Dip the chicken cutlets in flour, eggs and bread crumbs and place them in a tray.

In a frying pan heat the vegetable oil and fry the chicken cutlets until golden brown. Place the fried chicken cutlets on paper towel to absorb the oil.

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

In a baking tray, place the fried chicken cutlet with the sliced feta cheese on top.

Put in the oven and heat up or broil it if you prefer.

Mix the mayonnaise with the honey mustard and spread over the toasted bread.

Place chicken cutlet with goat cheese on top and cut it in half.

Serve it like open sandwich with your favor salad.

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS

ON PARSLEY GARLIC HERO BREAD

PORTIONS: 2

INGREDIENTS FOR SAUTE CHICKEN

6 oz. chicken breast cut in thin strips

1 tbsp. olive oil

1 small onion cut in strips

1 bell red pepper cut in strips

1 tbsp. rosemary leaves

Salt pepper to taste

8 slices mozzarella cheese

1 tbsp. grated parmesan cheese

METHOD

Heat a frying pan with the olive oil and brown the chicken strips.

Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente.

GARLIC BREAD INGREDIENTS

1 large hero bread, cut in half length wise

5 garlic cloves, minced

2 tbsp. chopped parsley

1 tbsp. room temperature butter

1 tbsp. olive oil

METHOD

Place garlic and parsley in a mortar and with a pestle crush it into a paste.

Add, olive oil, butter and mix it in.

Add the garlic paste to both inside of the hero bread.

Place the bread in a baking sheet pan and toast it at low broil.

MAKE OPEN SANDWICH

On top the both slices of bread add the sauté chicken strips, 

mozzarella slices and grated parmesan cheese. 

Melt the cheese at low broil in the oven.

PAN BROWNED SCALLOPED POTATOES

PORTIONS: 2

INGREDIENTS

1 sliced potato with skin on

1 tbsp. olive oil

Salt and pepper to taste

METHOD

Pat dry the sliced potatoes with paper towel.

Add olive oil to a nonstick frying pan.

Arrange the sliced potatoes, overlapping them around the frying pan.

At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper.

To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.

GRILLED SIRLOIN STEAK SANDWICH ON CIABATTA BREAD

GRILLED SIRLOIN STEAK, AVOCADO, LETTUCES, STRING BEANS, RED ONIONS, BACON AND CIABATTA BREAD SANDWICH SERVED WITH BAKED POTATOES, COLE SLAW AND PICKLES

PORTIONS: 2

INGREDIENTS
1 large ciabatta bread
Sirloin steaks seasoned with cumin, garlic powder, onion powder, salt and pepper. Grill the steak as you like it. I use garlic powder and onion powder, that way it doesn’t fall off when grilling on top of the stove grill.
1 avocado made puree and seasoned with a bit of lemon juice, salt and pepper.
Romaine leaf lettuces
Cooked string beans and seasoned with a bit of salt.
Sliced tomatoes
1 red onion cut in Julianne and seasoned with olive oil, salt, pepper, and wine vinegar.
Cooked bacon slices. Cook it the way you like it. Cooking it in a baking tray will not lose the shape.
Cole slaw
Potatoes fried or baked in the oven. These were baked.

Pickles

BAKED POTATOES
Cut the potatoes in sticks and season them with salt, pepper, paprika, fresh chopped oregano and olive oil. Place the potatoes in a baking sheet pan. Bake them at 450° F - 232° C.
Once the potatoes are golden brown at the bottom, use the oven in broil and brown the potatoes on top

1 large ciabatta bread

1 avocado made puree and seasoned with a bit of lemon juice, salt and pepper.

Romaine leaf lettuces

Cooked string beans and seasoned with a bit of salt.

Sliced plum tomatoes

1 red onion cut in Julianne and seasoned with olive oil, salt, pepper, and wine vinegar.

Sirloin steaks seasoned with cumin, garlic powder, onion powder, salt and pepper. Grill the steak as you like it. I use garlic powder and onion powder, that way it doesn’t fall off when grilling on top of the stove grill.

Cooked bacon slices. Cook it the way you like it. Cooking it in a baking tray will not lose the shape.

Close the sandwich, place tooth picks on it and cut in portions.

BAKED POTATOES
Cut the potatoes in sticks and season them with salt, pepper, paprika, fresh chopped oregano and olive oil. Place the potatoes in a baking sheet pan. Bake them at 450° F - 232° C.
Once the potatoes are golden brown at the bottom, use the oven in broil and brown the potatoes on top.

Serve the sandwich with coleslaw and pickles.

 

PEPPER STEAK SANDWICH ON CIABATTA BREAD

PORTIONS: 3

INGREDIENTS

1 large ciabatta bread

Sirloin steak sliced 

Mozzarella cheese sliced or your preferred cheese

1 tbsp. Vegetable oil

 2 tbsp. mayonnaise

2 tbsp. mustard

1 small onion cut in Julianne

½ green pepper cut in Julianne

½ red pepper cut in Julianne

1 tsp. oregano leaves

Salt and pepper to taste

METHOD

Heat up a frying pan with the vegetable oil and sauté peppers, onions and oregano together. Season it with salt and pepper to taste.

Dry the beef with a paper towel and cut it in thin slices. Brush the beef with a bit of oil. Season it with salt and pepper or to your own taste.

Heat up well a kitchen griddle and grill the beef on both sides.

The ciabatta bread slice it open length wise.

Mix mayonnaise and mustard together and spread it into the bread. 

Spread peppers and onions on bread. 

Put on top slices of grilled beef.

Cover with slices of cheese the other half of the bread.

Place both parts of the bread on a baking dish and bake it until cheese is melt.

Close the sandwich. Slice it in sections and serve.

HAM, MUNSTER CHEESE, BACON, LETTUCE, TOMATOES AND ONIONS ON CIABATTA BREAD

PORTIONS: 1

INGREDIENTS

1 ciabatta bread

4 slices ham

2 slices Munster cheese

4 bacon slices. Cooked

2 leaf lettuce

1 sliced tomato

¼ sweet Vidalia onion, cut in Julianne

Pickles

DRESSING FOR SANDWICH

1 tbsp. mayonnaise

1 tsp. sour cream

1 tsp. jalapeño sauce

METHOD

The ciabatta bread slice it open

Mix mayonnaise, with sour cream and jalapeño sauce. Spread the mixture on the split bread.

Mix tomatoes with onions and season it with a bit of oil, vinegar and salt.

At the bottom part of the bread, place lettuces, tomatoes with onions, ham, Munster cheese and bacon. Top it with a lettuce leaf. Cover with the other half of bread.  Put toothpicks and cut in half.

Serve with homemade potatoes chips, pickles and mixed salad.

HOME MADE POTATOES CHIPS.

1 Idaho potato

⅛ tsp. garlic powder

⅛ tsp. onion powder

⅛ tsp. ground cumin

¼ tsp. paprika powder 

Salt to taste

Vegetable oil

Wash well the potato. Cut it in very thin slices. 

Place the potatoes in a bowl and season them with garlic powder, onion powder, ground cumin and a bit vegetable oil. Mix well.

Brush a sheet baking pan with vegetable oil.

Place the potatoes in the sheet pan in a single layer and bake at 450° F - 232° C. until bottom of chips are lightly brown. Turn oven to broil and brown chips on top. Remove the potatoes from sheet pan and sprinkle with salt.

DRESSING FOR SANDWICH

1 tbsp. mayonnaise

1 tsp. sour cream

1 tsp. jalapeño sauce

METHOD

The ciabatta bread slice it open

Mix mayonnaise, with sour cream and jalapeño sauce. Spread the mixture on the split bread.

At the bottom part of the bread, place lettuces

Mix tomatoes with onions and season it with a bit of oil, vinegar and salt. Place it on top of the lettuce.

Add 4 ham slices.

Add 2 Munster cheese slices.

Add 4 smoked bacon slices.

Top it with a lettuce leaf. Cover with the other half of bread.  Put toothpicks and cut in half.

HOME MADE POTATOES CHIPS.

1 Idaho potato

⅛ tsp. garlic powder

⅛ tsp. onion powder

⅛ tsp. ground cumin

¼ tsp. paprika powder

Salt to taste

Vegetable oil

Wash well the potato. Cut it in very thin slices.

Place the potatoes in a bowl and season them with garlic powder, onion powder, ground cumin and a bit vegetable oil. Mix well.

Brush a sheet baking pan with vegetable oil.

Place the potatoes in the sheet pan in a single layer and bake at 450° F - 232° C. until bottom of chips are lightly brown. Turn oven to broil and brown chips on top. Remove the potatoes from sheet pan and sprinkle with salt.

Serve with homemade potatoes chips, pickles and mixed salad.