Category: Sandwiches

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Cochinita Pibil Tortas

April 30, 2012 Filled under Beef, Lamb, and Pork, Mexican and Southwestern, Sandwiches
8 Comments

For this month, I was paired with Kimberly from Rhubarb and Honey for Secret Recipe Club. I was really excited when I saw that she had a recipe for cochinita pibil – it’s one of my favorite things to order when we go out for Mexican, and I’ve been meaning to learn how to make it for ages. Unfortunately, we couldn’t find one of the key ingredients (achiote paste) and had to improvise. Although the recipe didn’t come out exactly like the restaurant’s (which has a thicker sauce with a stronger, more acidic flavor), it was absolutely delicious. Read More

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Ham and Cheese Stuffed Pretzel Pockets & a Giveaway

February 28, 2012 Filled under Breads, Sandwiches, Shawn's Favorites
10 Comments

Can I ask a favor? Can you vote for these ooey gooey ham and cheese stuffed pretzel pockets in the Saucy Mama recipe contest? Please? The grand prize is a spa day and, believe me, after the month I’ve had I can really use it.

The recipe is totally delicious. The pretzels have that ballpark vendor “crisp on the outside, fluffy on the inside” thing going for them and, well, can you really ever go wrong with melted cheese? I didn’t think so. There’s mustard tucked inside there too. Yum! Read More

Ham and Cheese Stuffed Pretzel Pockets

Yields 8 servings
Prep Time: 20 minutes
Total Time: 1 hour 30 minutesA cross between a soft pretzel and a grilled ham and cheese sandwich, these pretzel pockets are serious crowd-pleasers. Leftovers also make a great grab-and-go lunch – simply reheat in a toaster oven.

Vital wheat gluten keeps these pretzels light and fluffy on the inside, without sacrificing their crisp crust. Find it in your grocer’s baking aisle.

Ingredients

  • 1 cup Warm Water
  • 1 (1/4-ounce) envelope active dry Yeast (2 1/4 teaspoons)
  • 1 Tablespoon Honey
  • 1-1/4 cups All Purpose Flour
  • 2-1/2 cups Whole Wheat Flour
  • 2 tablespoons Vital Wheat Gluten
  • 1 teaspoon Salt
  • 4 tablespoons Saucy Mama Tarragon-Lemon or Dijon Mustard
  • 1/2 pound Jarlsberg Light, or other reduced-fat Swiss cheese, shredded
  • 1/4 pound Baked Ham, cut into thin strips
  • 1 teaspoon Baking Powder
  • 1 cup very hot Water
  • 1 Egg White
  • Coarse Salt, for sprinkling

Preparation

  1. Place the warm water and honey in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top. Let rest 5 minutes.
  2. Meanwhile, sift together the flours, gluten, and 1 teaspoon salt. Add the flour mixture to the mixer and mix on a low setting to combine. Increase the speed to medium and mix the dough for 6 minutes, or until it becomes very smooth. For the dough into a ball and place it in a mixing bowl sprayed with cooking spray. Cover and let rest in a warm part of your kitchen for 30 minutes.
  3. Preheat oven to 415*F. Spray a baking sheet with cooking spray. Divide the dough into 8 balls. Working one at a time, roll each ball into a 6-inch circle. Spread with mustard, then top with ham and cheese. Fold the dough over to form a pocket around the fillings. Press along the edges to seal them.
  4. Combine the baking powder and hot water. Brush over the tops of the pretzel pockets. Let rest for 5 minutes. Brush the tops of the pretzel pockets with egg white and sprinkle with coarse salt. Bake for 30 minutes, or until the tops are deep, golden brown.

Approx. 280 calories, 5 grams fat, 39 grams carbohydrates, 2 grams fiber, 17 grams protein.

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