Ciabatta With Spinach And Soft Cheese Recipes

Steps:

• Preheat grill to medium-high.
• Puree mayonnaise, cream cheese, scallions, tarragon, vinegar, Dijon, and anchovy paste in a food processor.
• Season with salt and black pepper.
• Coat steak with oil and season with salt and lots of black pepper; set aside.
• Grill steak covered, 3-4 minutes per side for medium rare.
• Remove steak from grill, tent with foil, and rest 5 minutes.
• Slice steak against the grain into thin strips.
• Reduce grill heat to low.
• Brush cut side of bread lightly with oil; season with salt and pepper.
• Grill bread cut side down, covered, until lightly toasted 1-2 minutes.
• TO SERVE:.
• Spread green goddess on the cut side of bottom bread.
• Layer with spinach, steak strips and cucumber, then top with remaining bread.
• Cut into 4 serving.
• E N J O Y!

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely., Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Steps:

• Brush chicken with Italian dressing.
• Grill or bake until fully cooked. Keep warm.
• Spread 1 tablespoon of mayo on the insides, both sides of the ciabatta rolls, and place mayo side down on a medium hot skillet, until the bread is golden brown.
• Assemble your sandwich: Chicken, cheese, tomato, baby spinach.
• Enjoy!