Savory Open-Faced Turkey, Brie, Gouda, and Sun-Dried Tomato Sandwich
Just about every cuisine in the world features some kind of portable snack: Cornish pasties, Indian samosas, Italian pizzas and calzones, Latin American empanadas, and Russian piroshki—all consist of some delicious filling encased in or sitting atop bread. All can easily be frozen and baked on demand in a toaster oven for snacks, appetizers, or quick meals. Or you can just freeze the dough and wrap it around leftovers or traditional fillings when needed.
In this chapter, I’ve attempted to simplify things by offering one basic dough recipe that can be used in a number of different recipes. This way you can make up a batch of dough, form it into rounds, then freeze it to use later to make quick pizzas or stuffed breads.
The differences among these dishes are usually found in the filling and sometimes in the method of cooking or the type of shortening used in the dough, but they all follow the same basic pattern. Although traditional Indian samosas are likely to have butter or ghee in them, I use olive oil for health and convenience reasons. Purists may want to consult ethnic cookbooks for truly authentic dough recipes.
Traditionally, calzones and piroshki are formed by placing some filling on half of a round of dough, then folding the other half on top to seal in the filling. Samosas, on the other hand, are traditionally formed by cutting a round in half, making a cone out of each half, filling them, and then pinching the ends to seal. Use whichever method is easiest for you.
Any of the samosas, piroshki, or calzones can be fully made ahead, frozen, and reheated on demand. (Appetizer-size items can be reheated at 325°F for about 10 to 15 minutes, while entrée-size items may take longer, about 20 to 25 minutes.
In addition to the stuffed breads and pizzas, I’ve included a good sandwich loaf recipe from my friend and master bread baker, Beth Hensperger. You can use this bread with the Cajun Meatloaf to make an excellent sandwich, or use it to make the Open-Faced Turkey, Brie, Gouda, and Sun-Dried Tomato Sandwich.
Enjoy!
Here is a basic dough recipe that can be used to produce pizzas or various types of stuffed bread. You can easily make a batch or two, roll the dough out into 8-inch rounds, and then freeze them to use later when you want a fresh, hot pizza, samosas, calzones, or piroshki. Or you can make a batch or two of dough to prepare several of each dish and then freeze the unbaked portions to keep quick, freshly baked lunch options on hand.
MAKES 4 (8-INCH) ROUNDS OR 6 (4-INCH) ROUNDS
2 teaspoons salt
1 package (2¼ teaspoons) yeast
1 cup whole wheat flour
2 cups all-purpose flour
1¼ cups warm water
3 tablespoons olive oil
Combine the salt, yeast, and flours in the bowl of a food processor. With the machine running, slowly pour the water and oil through the feed tube.
Continue running the machine until the dough forms a ball in the food processor.
Generously brush the inside of a large bowl with oil and place the dough in the bowl. Cover the bowl with a damp tea towel and allow the dough to rise in a warm place until it has doubled in size, about 1½ hours.
If you do not have a food processor, place the flours in a pile on a wooden work surface. Sprinkle the salt and yeast over the top of the pile. With your fingers form a hollow in the middle of the pile and pour the oil into it. Gradually add the water into the hollow, a few tablespoons at a time, mixing it in with your fingers or a fork. Always incorporate the water from the inside of the hollow, so that it doesn’t leak through and cause water to run all over your counter. The dough will begin to hold its shape, and you will begin to knead the flour rather than mix it. (The amount of water you will need may vary according to the type of flour you are using.) Knead the dough until it is smooth, shiny, and no longer sticky. Place it in an oiled bowl, cover it with a damp tea towel or plastic wrap, and let it rise for 1 to 2 hours, until it has doubled in bulk.
Punch the dough down and then divide it into 4 equal pieces. Shape each piece into a disc, then roll each disc out into an 8-inch round. Alternatively, you can divide the dough into 6 pieces for appetizer-sized pieces.
At this point, you can either stack the rounds, placing pieces of plastic wrap or waxed paper between them, and freeze them in a large freezer bag, or you can use the rounds to make one of the recipes that follow. They thaw easily in 5 to 10 minutes when you are ready to use them.
If you were to top half a pizza with your favorite fillings, then fold the other half on top of the filling and press the edges together, you would end up with a calzone—the Italian version of a Hot Pocket. This calzone contains a chicken and cheese filling, but artichoke hearts, Gorgonzola cheese, pesto, pine nuts, prosciutto, or bacon are other possibilities. Cut it in half and serve with a green salad, or keep it whole and eat it on the run.
SERVES 1
1 (8-inch) dough round from the Basic Dough recipe, thawed
3 thin slices chicken breast or ham
1 tablespoon ricotta cheese
1 tablespoon grated mozzarella cheese
2 tablespoons tomato sauce
2 basil leaves, cut in chiffonade
1 teaspoon olive oil or egg white, for brushing
Preheat the toaster oven to 400°F.
Place the dough round on your toaster oven baking tray. Arrange the slices of chicken on half of the round and spread the ricotta, mozzarella, and tomato sauce evenly over the meat. Sprinkle the fresh basil over the top.
Fold the other half of the round over the top of the filling and seal the edges with either a fork or your fingers. Brush the top of the calzone with olive oil.
Bake for about 15 minutes, until golden brown on top. Allow to cool for 10 minutes before serving.
Cheese pizza is a favorite of most American pizza lovers. Here is one that is as delicious as it is simple to make. Feel free to vary the cheeses to suit your taste. I have suggested one of my favorite cheese combinations, but you can easily change the cheeses to suit your personal taste. As far as I am concerned, just about any carefully made cheese is a good cheese.
SERVES 1 TO 2
1 (8-inch) dough round from the Basic Dough recipe, thawed
2 tablespoons tomato sauce
1 tablespoon grated sharp cheddar cheese
1 tablespoon grated smoked Gouda cheese
1 tablespoon goat cheese
1 tablespoon grated Parmesan cheese
1 clove garlic, finely minced
1 large fresh basil leaf, cut in chiffonade
Preheat the toaster oven to 450°F for at least 10 minutes.
Place the dough round on your toaster oven baking tray, then spread the tomato sauce over the round. Sprinkle the cheeses and garlic over the sauce.
Bake for about 8 minutes, until the crust is golden brown and the cheese is melted.
Sprinkle the pizza with the fresh basil. Allow it to cool for a few minutes, then cut it into quarters, transfer to a plate, and serve.
This pizza could just as easily be found in Provence or Athens as in Naples. The ingredients are classic staples of the Mediterranean: cheese, olives, and tomatoes. You could substitute some fresh basil for the oregano if you prefer.
SERVES 1 TO 2
1 (8-inch) dough round from the Basic Dough recipe, thawed
2 tablespoons marinara or Bolognese sauce
2 tablespoons crumbled feta cheese
1 clove garlic, finely minced
2 to 3 kalamata olives, chopped
Leaves from 1 sprig fresh oregano, chopped
Preheat the toaster oven to 450°F for at least 10 minutes.
Place the dough round on the toaster oven baking tray and spread the marinara sauce over the dough. Sprinkle the feta cheese, garlic, and olives over the top of the pizza.
Bake for about 8 minutes, until the crust is golden brown.
Sprinkle the pizza with the oregano. Allow it to cool for a few minutes, then cut it into quarters, transfer to a plate, and serve.
This simple pizza combines with some flavors commonly found in Mexican dishes: tomatillos, cheese, cilantro, and shrimp. Feel free to add or subtract ingredients as you see fit. You use either canned or homemade tomatillo sauce, as time permits.
SERVES 1 TO 2
1 (8-inch) dough round from the Basic Dough recipe, thawed
2 tablespoons tomatillo or green chile sauce (canned or fresh)
1 small tomato, thinly sliced
2 tablespoons goat cheese
1 or 2 fresh shrimp, uncooked, peeled, and deveined
1 tablespoon grated Monterey Jack cheese
1 tablespoon chopped fresh cilantro
1 lime, sliced, for serving
Preheat the toaster oven to 450°F for at least 10 minutes.
Brush the toaster oven baking tray with oil. Place the dough round on the tray and spread the tomatillo sauce over the dough. Place the tomato slices on top. Dot with the goat cheese and shrimp, and sprinkle the Monterey Jack on top.
Bake for about 8 minutes, until the cheese is bubbly.
Sprinkle the pizza with fresh cilantro. Allow it to cool for a few minutes, then cut it into quarters, transfer to a plate, and serve.
Piroshki, also known as pirogi, perogi, piroghi, perogy, or pirozhki, are the Russian and Eastern European equivalent of a savory turnover. They are usually filled with typical cold-climate ingredients such as potatoes, ground meat, mushrooms, cabbage, or a combination of any of these. Seasonings, if any, are usually simple: salt, pepper, caraway, or fresh dill, and they are often served as an accompaniment to soup with a dollop of sour cream.
SERVES 4
1 Basic Dough recipe, thawed
1 filling recipe from the list below
Egg white, for brushing
Meat Filling
1½ pounds lean ground beef
1 onion, chopped
1 teaspoon finely chopped fresh dill
Salt and freshly ground black pepper
1 hard boiled egg, finely chopped
1 tablespoon sour cream
Mushroom Filling
1 to 2 tablespoons unsalted butter
1 pound fresh mushrooms, cleaned and chopped
1 hard boiled egg, chopped
1 to 2 tablespoons sour cream
Potato and Cabbage Filling
1 tablespoon unsalted butter
1 large potato, boiled, peeled, and cut into ½-inch cubes
½ onion, chopped
1 teaspoon caraway seeds
1 cup chopped cabbage
3 tablespoons sour cream
Preheat the toaster oven to 400°F.
To make 4 meal-size piroshkis, roll out 4 dough rounds on a lightly floured work surface.
Place about ⅓ to ½ cup of the filling on half of each round, then fold the other half over the top. Crimp the edges with a fork to seal. Using a pastry brush, brush the piroshki with egg white.
Place the piroshki on the toaster oven baking tray and bake for about 20 minutes, until they are golden brown. Allow to cool for a few minutes, transfer to a plate, and serve.
To make appetizer-size piroshki, roll out the dough rounds on a lightly floured board, then, using a 3-inch cookie or biscuit cutter, cut about 6 or 7 rounds from each round. Brush each round with a bit of egg white, place a scant tablespoon of the filling on half of each round, and then fold the other half over the top of each. Crimp the edges with a fork to seal. Using a pastry brush, brush egg white over the top of each piroshki. Bake the piroshki on a toaster oven baking tray for about 15 minutes, until they are golden brown. Allow to cool for a few minutes, transfer to a serving tray, and serve.
To make the meat filling, brown the meat and onion in a frying pan over medium-high heat, about 10 minutes, then add the dill and season with salt and pepper. Stir in the hard-boiled egg. Remove from the heat and add the sour cream to the meat mixture just before filling the piroshki. Proceed with either the meal- or appetizer-size piroshki instructions above.
To make the mushroom filling, heat the butter in a frying pan over medium heat. Add the mushrooms and sauté for about 10 minutes, until lightly browned. Remove from the heat and add the hard-boiled egg and just enough sour cream to moisten the mixture. Proceed with either the meal- or appetizer-size piroshki instructions above.
To make the potato and cabbage filling, heat the butter in a frying pan over medium heat. Add the potatoes, onion, caraway seeds, and cabbage and sauté for about 10 minutes, until browned. Remove the vegetables from the heat and add the sour cream to moisten the mixture. Proceed with either the meal- or appetizer-size piroshki instructions above.
Samosas are a very popular Indian snack food. They are most commonly made in what we would consider an appetizer size, just large enough for one or two bites, but you can make them in a larger turnover-type version. * Samosas are often fried but can also be baked, as they are in this recipe. Traditional samosa dough does not contain yeast and is consequently thinner than most pizza dough, so roll it very thin, as you would a tortilla. A samosa wrapping also generally contains more fat than my Basic Dough, but I find that if I roll the dough out very thin and then brush it lightly with butter, cream, or oil before baking, I get a reasonably authentic result. * Samosas are traditionally made from half-circles of dough folded into cone shapes. If you want to make meal-size samosas, you will use a full dough round to make a turnover, similar to a calzone or piroshki. * Each of the filling recipes should fill 4 large or 16 small samosas generously.
SERVES 4
1 Basic Dough recipe, thawed
1 filling recipe from the list below
Cream, buttermilk, or olive oil, for brushing
Keema Curry Filling
1 pound lean ground beef or lamb
1 onion, chopped
1 clove garlic, finely minced
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon chili powder
¼ cup peas, fresh or frozen
Salt
Vegetable Filling
2 tablespoons butter or oil
1 onion, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon crushed red pepper flakes
1 fresh serrano chile, finely minced
2 large potatoes, boiled, peeled, and finely diced
½ cup green peas, fresh or frozen
Salt
To make appetizer-size samosas, divide the full dough recipe into 8 equal portions and roll them out to make 8 4-inch rounds. (Or, if you are using frozen rounds, thaw and divide each round in half and form each into a ball. Roll the balls out to make 4-inch rounds.)
Cut each of the 8 rounds in half. Dip your finger in water and run it along the cut side of one of the half-rounds. Then make a small cone by overlapping one half of the cut side over the other. Be sure to overlap the sides generously and press them together firmly so the seam won’t burst during cooking.
Preheat the toaster oven to 400°F.
Place 1 or 2 tablespoons of your desired filling into the cone, then carefully and firmly pinch the top closed. Repeat with the rest of the half-rounds. At this point, you can freeze them in a freezer bag for later use.
Using a pastry brush, brush the top of the samosas with cream.
Brush the toaster oven baking tray with oil. Place the samosas on the tray and bake for about 15 minutes, until they are golden brown. Serve warm out of the oven.
To make meal-size samosas, divide the full dough recipe into 2 equal portions. Roll them out to make 2 10-inch rounds. Cut each round in half.
Dip your finger in water and run it along the cut side of one of the half-rounds. Then make a small cone by overlapping one half of the cut side over the other. Be sure to overlap the sides generously and press them together firmly so the seam won’t burst during cooking.
Preheat the toaster oven to 400°F.
Place ⅓ cup of your desired filling into the cone, then carefully and firmly pinch the top closed. Repeat with the rest of the half-rounds. At this point, you can freeze them in a freezer bag for later use.
Using a pastry brush, brush the top of the samosas with cream.
Brush the toaster oven baking tray with oil. Place the samosa on the tray and bake for 20 to 25 minutes, until they are golden brown. Serve warm out of the oven.
To make the keema curry filling, in a large sauté pan over medium-high heat, brown the ground meat and onion, about 10 minutes. Add the garlic, spices, and peas and continue cooking for 3 to 5 minutes more. Season to taste with salt. Proceed with either the appetizer- or meal-size samosa recipe above.
To make the vegetable filling, in a sauté pan over medium heat, melt the butter. Add the onion and cook until browned, about 10 minutes. Add the coriander, cumin, red pepper flakes, and chile and cook for about 3 minutes more. Add the potatoes and peas. Remove from the heat and season to taste with salt. Proceed with either the appetizer- or meal-size samosa recipe above.
My friend Beth Hensperger is a talented bread baker and author of numerous books on baking bread. Although she has created many recipes that I have used and enjoyed, one of my favorites comes from The Bread Bible. This recipe makes a perfect sandwich bread, which is why it is in the lunch chapter, but it also makes great toast for breakfast. * It’s important to make sure your toaster oven has a good 2 to 3 inches of room above the loaf pan to allow for the bread to rise. This recipe includes gluten, which helps the bread to rise and makes it fluffy. You can purchase it at health food stores or order it online from www.kingarthurflour.com.
MAKES 1 LOAF
½ cup cracked wheat
1¼ cups boiling water
2 tablespoons molasses
2 teaspoons honey
3 tablespoons unsalted butter
1½ cups unbleached bread flour
1 cup whole wheat flour
⅓ cup dry buttermilk powder
2 tablespoons vital wheat gluten
1¼ teaspoons salt
1 package (2¼ teaspoons) yeast
Place the cracked wheat in a large bowl. Pour the boiling water over the cracked wheat. Add the molasses, honey, and butter. With a wooden spoon, gently stir once or twice. Let stand for 1 hour to soften the wheat.
Pour the ingredients through a strainer over a small bowl or measuring cup. Reserve both the liquid and the cracked wheat.
Place the flours and cracked wheat in the bowl of a food processor. With the machine running, gradually add the reserved liquid, buttermilk powder, wheat gluten, salt, and yeast. Continue running the machine until the dough forms a ball.
Generously brush the inside of a large bowl with oil and place the dough in the bowl. Cover the bowl with a damp tea towel and allow the dough to rise in a warm place until it has doubled in size, about 1½ hours.
Brush a standard loaf pan with oil.
After the dough has risen, punch it down. To shape it into a loaf, on a floured work surface, roll the dough out into a rectangle. Then roll up the dough from one long end to the other. Pinch the seam closed, then tuck the ends under gently.
Place the dough in the prepared pan, cover it with a damp tea towel or piece of plastic wrap sprayed with cooking oil, and allow the dough to rise again in a warm place for 30 to 45 minutes, until it has almost doubled in size.
About 5 minutes before the dough has finished rising, preheat the toaster oven to 325°F.
Bake the loaf for about 35 to 40 minutes, until it is golden brown.
Remove the loaf from the toaster oven and allow it to cool for 1 hour before removing it from the pan.
Slice the bread for sandwiches or toast for breakfast. The best way to preserve the flavor and texture of fresh bread is to freeze what you don’t eat at the first sitting. To freeze bread, slice it and place the slices in a large freezer bag and pull it out one slice at a time as needed.
My neighbor Shirley Tassoni was an internist, a mother, and a very good cook. Her spicy meatloaf, inspired by her culinary hero, Paul Prudhomme, was a neighborhood favorite. Serve this meatloaf with a nice green salad, and then slice the rest for sandwiches on Beth’s Cracked Wheat Bread.
SERVES 2 TO 4
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
½ teaspoon cumin seeds
½ teaspoon salt
½ teaspoon ground nutmeg
1 pound lean ground turkey meat
1 egg, lightly beaten
1 onion, finely chopped
2 stalks celery, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, pressed
1 tablespoon Worcestershire sauce
¼ cup catsup or barbecue sauce
½ cup bread crumbs
Preheat the toaster oven to 350°F.
Pulverize the red pepper flakes, peppercorns, cumin seeds, salt, and nutmeg in a mortar and pestle, or grind them in an electric coffee mill.
In a large bowl, combine the turkey, ground spices, egg, onion, celery, bell pepper, garlic, Worcestershire sauce, catsup, and bread crumbs. With your hands, mix all of the ingredients thoroughly.
Form the turkey mixture into a loaf.
Brush a loaf pan with oil and place the turkey loaf in it. (You can line the loaf pan with aluminum foil for easy removal. Check your manufacturer’s instructions, however, for any cautions against the use of aluminum foil in your toaster oven.)
Bake for 45 minutes, until the top is golden brown and crusty.
Remove the meatloaf from the toaster oven, slice it, and serve hot.
You can use boneless, skinless chicken breasts, chicken tenders, or drummettes for this dish. Marinating the chicken in buttermilk overnight makes the chicken extra juicy. Eat it hot right out of the oven, or add it cold to a picnic basket or boxed lunch.
SERVES 2
½ cup buttermilk
2 cloves garlic, finely minced
1½ teaspoons salt
1 tablespoon oil
½ pound boneless, skinless chicken breasts or chicken tenders
1 cup rolled oats
½ teaspoon red pepper flakes
½ cup grated Parmesan cheese
¼ cup fresh basil leaves or rosemary needles
Olive oil spray
In a shallow dish, mix together the buttermilk, garlic, ½ teaspoon of the salt, and the oil. Place the chicken pieces in the buttermilk mixture and coat them thoroughly. Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
Preheat the toaster oven to 425°F.
In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil. Pulse until the oats are partially powdered. Alternatively, mix the ingredients together in a bowl with a wooden spoon. Place the oat mixture on a plate. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer’s instructions, however, for any cautions against the use of aluminum foil in your toaster oven.) Place the chicken pieces on the tray so that they are not touching one another.
Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.
Focaccia doppia is the Italian name for a double-crusted pizza—lots of bread with a yummy filling. Just like a calzone, a focaccia doppia can be filled with any of the toppings you might use on a pizza; you just use more. Ingredients such as ricotta cheese, ground meat, sausage, fresh or dried mushrooms, onion, fresh spinach, prosciutto, fresh herbs, and Parmesan, cheddar, and mozzarella cheeses work well.
SERVES 1 TO 2
2 teaspoons salt
1 package (2¼ teaspoons) yeast
1 cup whole wheat flour
2 cups all-purpose flour
1¼ cups warm water
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary needles
Fillings of your choosing (see above)
Olive oil, for brushing
Mix the salt, yeast, and flours in the bowl of a food processor. Then, with the machine running, slowly pour the water and oil through the feed tube. Add the rosemary. Continue running the machine until the dough forms a ball.
Generously brush the inside of a large bowl with oil and place the dough in the bowl. Cover the bowl with a damp tea towel and allow the dough to rise in a warm place until it has doubled in size, about 1½ hours.
If you do not have a food processor, place the flours in a pile on a wooden work surface. Sprinkle the salt and yeast over the top of the pile. With your fingers form a hollow in the middle of the pile and pour the oil into it. Gradually add the water into the hollow, a few tablespoons at a time, mixing it in with your fingers or a fork. Always incorporate the water from the inside of the hollow, so that it doesn’t leak through and cause water to run all over your counter. The dough will begin to hold its shape, and you will begin to knead the flour rather than mix it. (The amount of water you will need may vary according to the type of flour you are using.) Knead the dough until it is smooth, shiny, and no longer sticky. Knead in the rosemary. Place the dough in an oiled bowl, cover it with a damp tea towel or plastic wrap, and let it rise for 1 to 2 hours, until it has doubled in bulk.
Punch the dough down, and then divide it into 4 equal pieces. Each focaccia doppia will use 2 of the rounds. (You can freeze 2 rounds for later use if you are just making 1 serving.) Shape each piece into a disc, then roll each disc out into an 8-inch round.
Preheat the toaster oven to 450°F.
Place the round on your toaster oven baking tray. Arrange the fillings of your choice on top of the dough, leaving about ½ inch free around the edge. Dip your finger in water and run it around the edge of the bottom crust.
Place the top crust over the filling and press the edges of the top and bottom crusts together tightly to seal.
Using kitchen scissors, cut a vent in the top crust. Brush the top of the focaccia lightly with olive oil.
Bake for about 15 minutes, until the crust is golden brown.
Remove the focaccia from the toaster oven and allow it to cool for a few minutes, then cut into halves or quarters and serve.
Open-Faced Turkey, Brie, Gouda, and Sun-Dried Tomato Sandwich
This very simple recipe comes from my good friend Pascal Vignau, who for eighteen years served as an executive chef at Four Seasons properties around the world. Now he owns a small neighborhood bistro in Encinitas, California, called Savory. Everything he makes is packed with flavor, and this easy sandwich is no exception.
SERVES 1
Sauce
1 teaspoon Dijon mustard
2 tablespoons ranch dressing
1 tablespoon chopped oil-packed sun-dried tomatoes
Sandwich
1 slice Beth’s Cracked Wheat Bread, or other whole-grain bread
1 slice Brie cheese
2 to 3 thin slices smoked turkey
1 slice Gouda or smoked Gouda
To make the sauce, combine the mustard, ranch dressing, and sun-dried tomatoes in a small bowl.
Preheat the toaster oven to broil.
To assemble the sandwich, place the bread on the toaster oven baking tray and lay the slice of Brie on top. Put the tray in the toaster oven and broil just until the cheese melts on the bread, then remove the tray from the oven.
Place the turkey on top of the melted Brie and drizzle with the sauce.
Top with the Gouda and return the tray to the toaster oven to broil just until the Gouda is melted, about 3 minutes.
Transfer to a plate and serve hot.