Friday, 27 August 2010

Delicious Deli Panini on Pain au Levain

I know, autumn is coming and soon we will be taking out the crock pots and dutch ovens but for now I am running around trying to use up my garden herbs before the season ends. Even in sandwiches!

What's better than a beautiful loaf of homemade sourdough bread? Delicious panini on that very same bread! Chef Michael Symon piles fabulous deli meats with red onions, garden basil, fresh mozzarella, a fried egg and his signature Shasha hot sauce for a decadent sammie that I have turned into a panino imbottito (stuffed little bread). What? You didn't know that panini was plural? It is. Yep, finally my Latin pays off. Panino for one, panini for many.
You can, of course, use store-bought bread for this panino - but if you have a healthy sourdough starter on the go - you might as well make your own!

This bread has been Yeastspotted!

Pain au Levain
adapted from Jeffrey Hamelman, Bread

The night before:

4.6 oz bread flour
0.3 oz rye flour
3 oz water that has been left out, uncovered, overnight
1 oz mature, active, sourdough culture

Mix all of the above up and let it sit, covered, overnight to brew up some fabulous yeasties.

The next day:

1 lb, 9.8 oz bread flour
1.3 oz rye flour
1 lb, 1.8 oz water (same treatment as above)

1 Tbsp fine sea salt
1/8 tsp instant yeast
all of the preferment from the night before

Mix the flours and water in you stand mixer on low until combined. (Dough will be shaggy)
Let sit, covered, for 20-60 minutes.
Sprinkle on the sea salt, instant yeast, and the levain in chunks.
Mix on med-low until combined, about 2 minutes.
Let rise 2½ hours, folding the dough twice in that time. (Envelope fold)

Shape and bake:

Divide the dough into two, shape into loaves or boules.
Need shaping help? Click here for a great tutorial.
Let rise 2½ hours. More if you kitchen is cool.
Bake in a preheated oven at 440° for 40 minutes.
Cool before slicing, as difficult as that may seem!

Soppressata Panini with Fried Egg and Shasha Sauce
adapted from Michael Symon, Live to Cook

Take your delicious sourdough bread, above and create perfect pairs of slices.
On one slice of each pair, place some thinly sliced soppressata, prosciutto, paper-thin slices of red onion that have been soaked in ice water and pat dry, fresh mozzarella, fresh basil leaves and a fried egg (sunny-side up or over-easy, depending on how runny you want your yolk - it will get pressed!) Spread Shasha sauce* on the second slice of delicious sourdough bread and top the glorious sandwich.
Press in your panini press until satisfied that it is toasty and melty.
Eat with lusty abandon.

Shasha Sauce
adapted from Michael Symon, Live to Cook

2 hot banana peppers
3 garlic cloves
½ cup yellow mustard
½ cup white wine vinegar
6 Tbsp sugar
2 Tbsp flour

Slice the tops off the peppers and chop coarsely. Purée in food processor with the garlic, mustard, and vinegar.

Pour into a pan, add sugar, and simmer for 30 minutes.

Mix flour with ¼ cup water and make a paste. Whisk it into the simmering liquid and return to simmer stirring regularly, until thickened. Let cool and refrigerate for up to a month.