The best-kept secret recipe using a Dutch oven is no-knead bread. While this recipe does require some pre-planning, it’s worth every second. This New Orleans classic sandwich has it all—layers of spicy meats and cheese, topped with a briny olive salad. This lightened-up version doesn’t disappoint.
Yield 4 servings • Prep Time 20 minutes, plus 8–12 hours inactive time • Cook Time 45 minutes
1 tsp dry active yeast
½ tsp honey
1½ tsp kosher salt
3 cups all-purpose flour
2 tbsp olive oil
Everything bagel seasoning
For the sandwiches
⅓ cup finely chopped black olives
⅓ cup finely chopped green olives
2 tbsp minced carrot
1 clove garlic, minced
1 tbsp balsamic vinegar
3 tbsp olive oil
3 slices provolone cheese
2 oz thinly sliced turkey breast
2 oz thinly sliced Genoa salami (Applegate brand recommended)
1. To make the bread, combine the yeast, honey, and ¼ cup water in a large bowl. Stir and wait 5 minutes for bubbles to form. Add the salt, flour, and 1¼ cups water. Mix well with a spatula until a loose dough forms. Cover with plastic wrap and allow to rest for 8 to 12 hours.
2. Place a large (5½- to 7¼-quart) Dutch oven in the oven and preheat to 450°F for 25 minutes.
3. Remove the plastic wrap and punch down the dough. Turn out onto a piece of parchment paper dusted with flour. (It will be sticky!) Shape the dough into a ball and allow to rest while the oven heats.
4. Carefully remove the Dutch oven and remove lid. Using parchment paper, lower the dough into the bottom of the pot. Cover and return to the oven to bake for 30 minutes.
5. Remove the lid, brush with olive oil, and sprinkle with everything bagel seasoning. Bake uncovered for 5 to 10 minutes more until top is golden brown. Remove from the oven and allow to cool for at least 10 minutes before removing the loaf from the pot and transferring to a wire rack to cool.
6. To build the sandwiches, slice the loaf in half lengthwise and place each half cut-side up on a sheet pan. Place in a 350°F oven for 10 minutes to toast.
7. Meanwhile, in a small bowl, mix together the black and green olives, carrot, garlic, vinegar, and olive oil.
8. Remove the bread from the oven and layer the cheese and meats on the bottom half of the loaf; top with the olive mixture. Replace the top half of the loaf and press down. Using a serrated knife, cut into 4 pieces.
TIP The bread can be made a day ahead and stored on the countertop, or wrapped tightly in plastic wrap and stored in the freezer for up to 3 months.
NUTRITION PER SERVING
Calories 545 • Total Fat 16.5g • Saturated Fat 6g • Cholesterol 35mg • Sodium 911mg • Total Carbohydrate 75g • Dietary Fiber 4g • Sugars 3g • Protein 21g