Tag Archives: Roast beef

Mission Impossible: Tracking down elusive Dutch Crunch bread

I’ve had a bad craving for a sandwich on Dutch Crunch bread ever since I received the Bouchon Bakery book for my birthday.¬†Thomas Keller (not the only chef I read, but seemingly the only chef I talk about) just released the beautiful tome dedicated to all things baking last month and it’s a truly stellar collection with step-by-step photos to guide the baking newbies (myself included).

His recipe for roast beef on Dutch Crunch caught my eye, and I’m not much of a bread baker … YET. But I must have caught the world in a Dutch Crunch deficit, because the bread was super hard for me to find. I looked in OC, and even in NorCal when I was up there last week. Couldn’t find it here, and up there one place was seriously sold out. I found some finally at Zonotto’s in San Jose. I bought a small loaf, brought it in my luggage … and finally, SANDWICH BLISS.

I split the bread with the wife to cut the calories in half and dressed it up as best I could while keeping calories in mind: 3 oz. each of angus roast beef (sliced at the deli counter), 1 slice provolone cheese, 1/3 roma tomato, mixed greens, thin-sliced red onions, a smear of yellow mustard on the top and the bottom and a dash of salt and pepper to finish.

Each half was 370 calories. You can cut another 50 calories per side by using half a slice of cheese instead of a full one. And even if you don’t like red onion, don’t skip it here. The acidic bite it provides works well with the mustard and accentuates the flavor of the lean beef.

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppers  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

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