Ciabatta Steak Sandwichrobynne Food

NEXT-LEVEL STEAK & ONION SANDWICH

Steps:

• Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
• Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
• Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
• Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
• Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
• Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
• Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
• Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
• Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

CIABATTA STEAK SANDWICH

Steps:

• Preheat grill to medium heat.
• Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
• In a small bowl, combine pesto and mayonnaise.
• Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

CIABATTA CHEESE STEAKS WITH THE WORKS

Steps:

• Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
• Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
• Heat oven to 250 degrees F.
• While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
• When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
• To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

CIABATTA

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

CIABATTA SANDWICH

Steps:

• Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
• Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
• Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
• Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

STEAK & CARAMELISED ONION SANDWICH

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH

Steps:

• Spread desired amount of mayonnaise on each ciabatta's top and bottom.
• Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
• Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
• Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
• Unwrap and enjoy!
• ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
• Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.

TRADITIONAL ITALIAN CIABATTA BREAD

Steps:

• First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
• In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
• With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
• Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts. Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
• Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
• Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!

ITALIAN CIABATTA SANDWICH

Steps:

• Gather the ingredients.
• Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes.
• Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside.
• On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula.
• Put the remaining half of the ciabatta roll on top.
• Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife . Enjoy.

STEAK-LOVERS' LEFTOVERS (SANDWICHES)

Steps:

• Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
• (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
• Reduce heat to moderately low and add mushrooms and garlic to skillet.
• Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
• Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
• Add cream, catsup, worcestershire and mustard.
• (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
• Cut each half into 4 equal pieces and toast in oven, buttered side up.
• Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
• Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
• Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.