Since we've been without the use of our stove for awhile now, Spring is a much welcomed season. We've been able to bust out the grill and have used it for almost all of our cooking needs. One of our favorite lunch snacks has become these rolled sandwiches are self contained making them easy to eat at work or on the go and are perfect for a lunch or dinner party. Plus — come on, look at those grill marks!
In efforts to help change that we've been taking a look at quick lunches or dinners that easily double as leftovers, but more importantly, meals we can make ahead that last for the entire week that are different. This recipe does take several hours to make as you have to let the dough rise and the meat and vegetables have to be grilled, but the good news is all of that can be done at the same time and usually while you're doing other important things around the house as well.
Although the prep seems laborious, it really isn't and if you're not into that much grilling you can always roast the ingredients instead of grilling them. Not a fan of green beans? No worries, just switch them out for some roasted garlic or sliced peppers instead. It's a great way to clean out the fridge, use up those farmer's market finds and have lunch for the entire week!
Even though there looks to be more than 6 ingredients to this recipe, remember we're not including salt and I took the liberty of not including water either. So in the end all you really need is: yeast, flour, green beans, onion, goat cheese and pork. If you happen to have some pepper and olive oil, potentially lemon juice for the beans... well then by all means dress up this recipe however you see fit, it's easily adaptable to what you have on hand or what your specific tastes are — but we like it plain and simple!
For The Dough
2 1/4 teaspoons active dry yeast
2 cups warm water (around 110 degrees)
5 cups unbleached all-purpose flour
2 teaspoons fine sea/kosher salt
For The Filling
2 medium yellow onions, sliced
2 large handfuls (1lb-ish) of fresh green beans, blanched
2 ounces goat cheese, crumbled
1 pound of pork, grilled, sliced
To start, you'll want to make your dough 3-5 hours in advance (depending on how warm it is outside your dough will proof slower or faster). My favorite recipe of the moment is from Chris Bianco's that was featured over at Martha Stewart.
• Get The Recipe To Make Dough Here
While your dough is rising, grill your pork. We like to sear our meat on the highest temperature possible on all sides and then reduce your temperature to medium low to continue cooking all the way through. It will give you the most flavor on the outside of your meat without over cooking. Set meat aside to rest and when cool, slice into long strips.
Next, it's time to grill the vegetables. If your grill was properly oiled before beginning the grilling process, there's no need to oil your veggies before placing them on the grill, but as most folks don't take that extra step, we might suggest giving them a quick once over before tossing them on the grill grates. Put them on high to create grill marks, turning every 2-3 minutes to avoid burning and even caramelization. The green beans will be done after 6 minutes over the heat and the onions are done when they start to soften and get a little wibbly. Remove all veggies from heat and set aside.
Divide out your dough in half. Then divide each of those pieces in half and so forth until you have 20 equal pieces. Lightly dust them with flour and place a kitchen towel over the pieces until ready to use. Take one ball of dough and press it slightly with your fingertips to make a small circle. Next, stretch it gently between both your hands to make a long log shape about 6" in length.
Next, place a few green beans, strips of pork, pieces of onion on the middle of the dough. Next add a few crumbles of goat cheese in the center. Wrap one side over and press it to the dough on the opposing side. Wrap the other end over and tuck it under and press it to the existing dough if possible. Make sure your goat cheese is tucked underneath the dough. Repeat process with remaining dough.
Place on a corn mealed/floured baking sheet or baking stone in a 400-500 degree grill/smoker. Let sit until bottom has toughened up enough to slide it or move it to one side. Remove from pan or stone and place directly on grill grates. Roll the sandwich on it's side (or 1/4 turn) with a pair of tongs and count to 15 chimpanzees. No peeking. Then roll it an additional 1/4 turn and repeat process twice more. Rotate sandwich 90 degrees on the grill and repeat the same steps over again to give your sandwich pretty cross hatch grill marks. Remove from heat. Enjoy!
Note: If you don't need 20 sandwiches all at once, you can reduce the dough recipe down. If that seems like too much work, just make the full recipe of dough and divide it into quarters once proofed. Dust two portions with flour and wrap in plastic wrap and then aluminum foil and freeze. You'll have pizza dough on demand next time you need it and only 10 sandwiches to much on through the week!
(Images: Sarah Rae Trover)