RECIPE:
Dutch Crunch Bread - ingredients below
Chimichurri Sauce - ingredients below
Sliced turkey meat
Blue food coloring
Spicy pepper jack cheese
1 tbsp. sriracha (or whatever hot sauce you desire)
2 tbsp. mayo
Lettuce, tomato, banana peppers, other sandwich fixings as desired
DUTCH CRUNCH BREAD:
1 cup whole milk
1/4 cup water
2 tsp. granulated sugar
1 tablespoon active dry yeast
3 cups all-purpose flour
2 tablespoons butter
1/2 teaspoon salt
Cooking spray or oil
Bread Topping:
3/4 cup white rice flour
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons active dry yeast
1/2 to 3/4 cup warm water (about 100°F)
CHIMICHURRI:
1/2 cup parsley (packed)
2-3 cloves garlic
1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
1/4 teaspoon crushed red pepper
1 tbsp lime juice
1/3 cup olive oil
salt and pepper to taste
INSTRUCTIONS:
Dutch Crunch Bread:
1. Place the milk and water in a small microwave-safe bowl or measuring cup and heat in the microwave on high for 1 minute. Set aside to cool slightly, until between 100 and 105°F.
2. Place the warmed milk and water mixture in the bowl of a stand mixer fitted with the dough hook. Add the sugar and yeast and set aside until the yeast is bubbly, about 5 minutes.
3. Add the flour, vegetable oil, and salt. Mix on low speed until a shaggy dough forms. 4. Increase the speed to medium-high and continue mixing until a smooth, elastic dough ball comes together, about 8 minutes.
5. Remove the dough from the bowl and gently knead it a few times by folding the dough over on itself and then punching it down. Shape the dough into a tight ball.
6. Lightly coat the stand mixer bowl with cooking spray or oil. Return the dough to the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until the dough is doubled in size and gently rises back when poked, 1 to 1 1/2 hours.
7. Line 2 baking sheets with parchment paper.
Turn the risen dough out onto a clean work surface. Use a sharp knife to cut the dough into 6 (about 5-ounce) equal pieces. Working with one piece of dough at a time, shape the dough into tight rounds. Place the shaped roll on a baking sheet.
8. Repeat shaping the rolls and space them evenly apart on the baking sheets, 3 rolls per sheet.
9. Cover the rolls loosely with plastic wrap and let rise for 30 minutes more.
10. Meanwhile, heat the oven and make the topping mixture.
11. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Make the Dutch crunch topping.
12. Place the rice flour, sugar, oil, yeast, and 1/2 cup of the water in a small bowl and whisk until smooth. The mixture should be thick, but drippy — about the consistency of glue. Whisk in more water 1 tablespoon at a time if the mixture is too thick. Cover and set in a warm place to rise until the rolls are risen.
11. Spoon 1 tablespoon of the Dutch crunch topping over each roll, and then use a brush or the back of the spoon to spread the topping into a thick, even layer across the tops and slightly over the sides. You won't use all of the rice topping — a thin, even layer is better for cracking than a thick one. If any topping drips down the sides and pools around the bottom of the rolls, use a paper towel to wipe the excess away.
12. Bake for 12 minutes, then rotate the baking sheets from front to back and between racks. Bake until the tops of the rolls are cracked and golden-brown, 10 to 13 minutes more.
13. Transfer the rolls to a wire rack and cool completely. Slice and fill with your favorite sandwich ingredients.
Chimichurri:
1. Wash the parsley and trim the stems, remove any thick stems.
2. Crush 2 cloves of garlic.
3. Chop up oregano, until you have 1/4 cup.
4. Add parsley, 2-4 cloves garlic, oregano, and crushed red pepper to a food processor or blender.
5. Add about 1/2 teaspoon kosher salt, and a few grinds of black pepper.
6. Add the lime juice and olive oil.
7. Use the pulse button on your machine to pulse the mixture in 1 second intervals until mixed but not pulverized.
8. Store in the refrigerator in a tightly closed jar / container for up to 10 days or freeze for later use.
Turkey:
Add blue food coloring into a bowl filled 3/4 of the way with water until you reach the desired shade of blue, submerge the turkey meat and make surely it's evenly coated. Let it soak for 5-10 minutes, and when ready, remove and lay on a paper towel to dry.
Spicy Mayo:
Mix your sriracha sauce (or any hot sauce you desire) and mayonnaise together. Set aside.
Assemble your sandwich by cutting the dutch crunch bread in half, spreading spicy mayo on the bottom, then followed by your turkey meat, lettuce, tomatoes, banana peppers, and any other sandwich ingredients you like. Spread your chimichurri sauce on the top bun and place it on top.
Optional: Press the whole thing in a panini press to get that full CRUNCH!
