Make Ahead Sandwich Rolls Food

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the Thousand Island dressing: Mix the mayonnaise, chili sauce, ketchup, relish and garlic in a medium bowl. Season with salt and pepper.
• For the chipotle mayonnaise: Mix the mayonnaise and chipotle in a medium bowl. Season with salt and pepper.
• For the Reuben rolls: Spread Thousand Island dressing on 6 wraps. Top each with 2 slices of dill havarti, a layer of corned beef and 1/4 cup sauerkraut. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining dressing.
• For the turkey-ham rolls: Spread chipotle mayonnaise on the remaining 6 wraps. Top each with 2 slices of muenster cheese and then layers of turkey, lettuce and ham. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining chipotle mayonnaise.
• Before serving, preheat the oven to 400˚. Unwrap the Reuben rolls and place on a baking sheet. Bake until the cheese is melted, about 10 minutes. Slice into thick rounds. Unwrap the turkey-ham rolls and slice into thick rounds. Serve with the remaining Thousand Island dressing and chipotle mayonnaise.

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.