Bolillos Sallye Food
BOLILLOS (SALLYE)
This is a traditional Mexican bread that is so versatile. It can be used for sandwiches of all varieties, as a bread to accompany meals, or eaten while hot with lots of honey cinnamon butter. There are many recipes out there for this bread, but I like this one for the bread machine best. I hope you will agree.
Provided by sallye bates
Categories Sandwiches
Time 2h5m
Number Of Ingredients 6
Steps:
- 1. Place all ingredients except egg whites in bread machine pan in the order listed. Make sure liquid is completely covered by the dry ingredients.
- 2. Select Basic Dough and begin cycle
- 3. Machine will ding when dough is ready
- 4. Remove dough from bread machine and place in a lightly greased glass bowl. Cover bowl and let rise in a warm dry place until approximately double in volume (about an hour)
- 5. Turn dough out onto lightly floured clean flat surface and gently knead for 5-10 minutes until dough is smooth and elastic
- 6. Divide dough into 10 equal balls. Roll the balls between your palms for about 5 seconds to make a cylindrical shape. Place each roll on a parchment lined baking sheet. NOTE: LEAVE SPACE BETWEEN EACH ROLL TO ALLOW FOR RISING.
- 7. Allow to rise for about 30 minutes. While waiting, preheat oven to 375º
- 8. Brush each roll with whisked egg white, and cut a slit horizontally along the top of each roll about 1/4" deep.
- 9. Place in preheated oven and bake for about 30 minutes until golden brown. Remove to wire rack for cooling.
CUBAN SANDWICH (SALLYE)
You can't live in Florida and not love these sandwiches. There are lots of versions; this is mine. It's pretty close to the classic Cuban recipe. Try it, I think you'll like it.
Provided by sallye bates
Categories Sandwiches
Time 20m
Number Of Ingredients 9
Steps:
- 1. ***You can also use bolillos, panini bread, or 4 pieces of Texas toast cut in halves.
- 2. Cut roll in half and open up Spread aioli or mayonnaise on one side of roll and mustard on other side (My recipe can be found under https://www.justapinch.com/recipes/sauce-spread/dip/homemade-aioli-by-bates.html?p=1
- 3. Place 2 pieces of ham and 2 pieces of pork on one side of roll Overlay meat with 2 pieces of cheese (Swiss is the traditional cheese used but we like provolone better)
- 4. On other side of roll sprinkle sliced olives and cover with thinly sliced onion. Close up roll
- 5. Spread butter on both outsides of each roll Place rolls in heated Panini press or George Foreman grill and cook until cheese is fully melted and rolls are toasty brown. If you use George's grill, open up and press sandwich with spatula a couple of times so it will be "smashed".
- 6. If you don't have a panini press or George Foreman grill, not to worry. Just place in a heavy skillet (such as cast iron) and cook the same way you would a grilled cheese sandwich.
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