Spicy Flatbread Pork Sandwiches
The pictures are of grilled flatbread and a sandwich I made with the flatbread. Looks pretty tasty, huh? Here’s the recipe from the flabread.
EZ Grill Bread, from Let the Flames Begin by Chris Schlesinger and John Willoughby
1 T active dry yeast
3 cups all-purpose flour
½ cup warm water
2 T olive oil, plus more for brushing
½ cup beer of your choice, at room temperature
¼ cup yellow cornmeal
1 tsp. kosher salt
In a bowl large enough to hold all of the ingredients comfortably, stir together the yeast and ½ cup of the flour. Add the warm water and mix until just blended. Cover with a damp towel and let stand in a warm, draft-free place for 30 minutes, or until the mixture is thick and foamy.
Add 2 T of olive oil and the beer to the yeast mixtures. Mix well. Now add the ¼ cup of cornmeal and the teaspoon of salt, then begin adding the remaining 2 ½ cups of flour, ½ cup at a times, to form a soft dough (you may not need all of the flour). Turn the dough out onto a floured bread and knead, adding flour as necessary to prevent stinking, until the dough is satiny and slightly sticky. Form the dough into a tight ball.
Place the dough in an oiled bowl, turning once to coat. Cover loosely and let rise in a warm place until doubled in bulk, about 1 to 1 ½ hours. Divide the dough into quarters, then form each one into a ball. Place these balls on a surface lightly sprinkled with cornmeal, cover loosely, and let rise for 30 minutes.
Prepare your grill for a medium hot fire. Stretch or roll out your dough into a circle or rectangle that is about 1/8 of an inch thick. Brush the exposed side with olive oil and sprinkle with kosher salt. Place the bread on the grill oiled side down. Immediately, brush the other side with olive oil. Now you have to watch the bread closely. When you see the top side bubbling and there are nice grill and char marks on the bottom side, then it is time to flip. Depending on your fire, this could take anywhere from 1 to 3 minutes. Don’t leave the fire and keep checking. Once you’ve flipped, continue grilling until the other side has a nice color to it and remove. Serve immediately.
I almost followed this recipe exactly. I did have to substitue near-beer for the real beer (leftover from last weekend) and I did all of the mixing and kneading in my stand mixer. In fact, I beat the crap out of the dough on speed number two for about 10 minutes. I don’t think my recipe suffered much from the alterations, however. My tips for this recipe are to make sure you knead the dough long enough, take some care to roll out your dough so it is thin enough, and be patient while it rises.
I filled my flatbread with a pretty nice combination of pork, sauted onions, romaine lettuce, chipotle cheddar cheese, sliced tomatoes, and sour cream. The pork was a leftover pork chop from when I made Pork Chops in Adobo Sauce . I sliced it thin and tossed it in with my sauted Vidalia onions. The combination was pleasantly spicy, sweet, and meaty. It worked really well with the sourness of the sour cream, the creaminess and sharpness of the cheddar cheese, and the refreshing freshness of the tomatoes and lettuce. This is definitely a sandwhich I would like to make again. It managed to be satisfying, fresh-tasting, and light all at once. And the flatbread was a wonderful wrap for it. It was smoky, a little crispy, and chewy and hence, a perfect counterpart to the flavorful ingredients inside.
Of course, the filling options for this sandwich are infinite. Another good sandwich would be this: Rub some boneless, skinless chicken breasts with your favorite Soutwestern style rub (you know, cumin, garlic, salt, pepper, chili powder, etc.). Cook using your favorite method (grilling would be the best) and then slice thinly into strips. Then take your flatbread, spread with mayo (which you could also add some spiciness to) and then top with the chicken, shredded pepperjack cheese, lettuce, sliced tomatoes, and your favorite salsa (I like to use a corn and black bean variety). It’s pretty darn delicious.