Ciabatta Cheese Steaks With The Works Recipes

CIABATTA STEAK SANDWICH

Steps:

• Preheat grill to medium heat.
• Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
• In a small bowl, combine pesto and mayonnaise.
• Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

RUSTIC RIB-EYE ON CIABATTA

Steps:

• Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
• Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
• Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
• Preheat oven to 325 degrees F (165 degrees C).
• Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
• Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

CIABATTA

Steps:

• Make the starter: Using your hands, combine flour, yeast, and water in a bowl. Gently work to form a ball. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.
• Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap, and let rest for 20 minutes.
• Gently turn dough onto an unfloured work surface. Sprinkle with salt, and drizzle with oil. To incorporate oil into bread, use the heel of one hand to stretch half of the dough away from you at the same time your other hand is stretching the other half toward you. Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).
• To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat: Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
• Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
• Gently turn dough onto a lightly floured surface. (Do not punch dough to deflate.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
• Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into 2 equal portions. Cover with oiled plastic wrap, and let rest for 20 minutes.
• On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 6 by 4 inches. (Be careful not to deflate bubbles.) Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers. Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer dough to a parchment-lined baking sheet. Just before baking, stretch each portion into a 10-by-4-inch rectangle. Immediately dimple entire surface with lightly floured fingers. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake, rotating once, until bread is golden brown, sounds hollow when bottom is thumped, and interior registers 205 degrees on an instant-read thermometer, 15 to 20 minutes. Let cool on wire racks. Bread is best the day you make it.