Beautiful Breads and Fabulous Fillings by Margaux Sky is full of recipes that can take you hours upon hours to complete...because they start with baking the bread yourself. Her flavor combinations are unique to say the least.....Lavendar Mint Love Bread, Roasted Red Pepper Mint Bread, Concord Grape Bread and Maple Merlot. Intrigued?
But really, that's only half of the equation because with this cookbook--you pair that bread with some "fabulous fillings" and you are on your way to the most labor intensive, but well worth the effort, sandwich of all time. Imagine Red Deviled Egg Salad on Spicy White Pepper-Jack Bread, Garden of Eden on Concord Grape Bread and of course, the recipe that seduced me, Avocado and Melted Swiss on Salsa Bread.
Why wouldn't you start with homemade salsa?
2 cups finely diced tomatoes
1/4 cup finely diced red onion
1/4 cup green onion
1/2 cup diced cilantro
1-2 jalapenos
1 garlic clove minced
juice of 1-2 limes
salt to taste
Combine all ingredients and set aside.
Then you move onto the bread step--which is really where all the time goes. It's that whole rising thing. The book provides a bread recipe, but I grabbed another of my favorites. Any white bread recipe (or even frozen loaf will do)
Rolling up salsa and cheese inside of bread is not my strong suit, but hey, it did the job. It was bread.
And finally, on to the best part...the toppings. Toast the bread (I made mine an open faced version), melt some cheese and add a bit of guacamole AND
Avocados. Who cares if it's overkill. And a bit more salsa on top of that. Genius.
Was it really just a fancy grilled cheese sandwich? Yes. And would I make it again? Probably without the salsa bread recipe. Any great bread will do and the salsa in the bread is not really apparent once all the toppings go on. But it really was fun to make anyway.
Avocado And Melted Swiss On Salsa Bread
Adapted from Beautiful Breads
Making the salsa Bread
1 portion white dough bread
2 cups drained salsa
2 cups shredded pepper jack cheese
1 egg, beaten well and whisked together with 2 Tablespoons water
Roll one portion of the dough into a 9 by 11 inch rectangle. Scatter the salsa and cheese on the surface. Begin to roll the bread, jelly roll fashion, folding the edges as you go--like a burrito. Place the finished rolled bread into a well buttered 9 inch bread pan. Let the bread rise, covered, in a warm place for about 60 minutes.
When doubled, brush the loaf with the egg and water mix and place the loaf in a preheated oven set at 400 degrees. Bake for 60 minutes or until the bread has a hollow thump.
Making the Sandwich
Avocado and Melted Swiss On Salsa Bread
2 Tablespoons soft butter
4 slices salsa bread
1 cup guacamole
2 thick slices swiss cheese
1 cup salsa
1 cup spring greens
Butter the bread and toast it in a hot skillet on both sides, then slice diagonally. Spread some guacamole on each slice of bread. Melt the swiss cheese in a microwave until runny and spread it on the guacamole. Drain the salsa and sprinkle some of it on the sandwiches. Place some baby lettuce on top of the salsa, then top with the other slices of bread. Serve extra salsa on the side.
10 comments:
That looks seriously delicious. It would not have occurred to me that bread could contain salsa.
Wow! This looks outstanding! Must try! Mouth watering! Thank you for sharing your recipe.
It looks amazing! Great job :)
oh wow...that looks so good. good enough that chris wanted to be sure i read it today. i am going to guess that he is hinting at something.
What a wonderful idea of rolling salsa into white dough. I bet bruschetta filling might work well too. Your open-face sandwich looks delish.
rosa
cookingwithrosie.blogspot.com
Oh my. Does this ever look good. I made a recent mistake in the timing of a recipe. Not a good thing. I love the idea of making your own bread for the sandwich. I have a similar book about sandwiches, and this book, too, has recipes that are not quick. Still it looks like the final results are worth it. I am using all my might not to buy this cookbook. All my might. And I am not very mighty. Off to Amazon I go.
Oh, as an aside. Exactly what kind of camera do you use to take such exquisite pictures? And I want to say I like your new heading. Looks great. Still, I like the old one, too. Reminded me of what I thought "Sense and Sensibility" would look like.
Thanks Lynn!
My camera is a Canon 40D--I think Canon is on the 50D and 7D models now. I think it's the lens you like though--most of the pics are taken with my 50mm lens....it's my most oft used lens because it's super duper fast and has great bokeh. :)
Thanks Mary, I had to retire my great Minolta and have not replaced it. I use a nifty little camera and it works fine, but, the pictures aren't what I really want. It could be the photographer...
ok so this is another one that looks like it would be a hit in our house. I have an easy white bread recipe I could use. J loves salsa and he LOVES bread. I love swiss and avacado. Mmm....looks like I will be picking up some avacados this week.
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