Chicken and cheese roll
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A delicious roll filled with ingredients from the popular club sandwich, baked like a loaf of bread. Knead the yeast dough with olive oil, which gives the roll a wonderful density and the flavor of Italian focaccia. Roll it out and top it with pan-fried or oven-baked bacon, pieces of chicken (you can buy it or bake it yourself), cheese, and sun-dried tomatoes. They will give the roll a more intense flavor and, unlike fresh tomatoes, won't release excess juices that could affect the texture of the dough. Juicy chicken in a honey-mustard glaze adds moisture to the filling. This roll makes a unique alternative to sandwiches at a picnic or a delicious snack with tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 2 cups of warm water (slightly above body temperature)
- 1 tbsp. instant yeast
- 1 tbsp. honey or sugar
- 2 tablespoons corn flour
- 4 cups premium flour
- 2 teaspoons of salt
- 1/3 cup olive oil
Filling
- 8 strips bacon, fried
- 3 cups honey mustard glazed chicken, cut into pieces
- 2 tbsp. grated cheddar
- 1/3 cup chopped sun-dried tomatoes
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Recipes with similar ingredients: yeast dough, chicken, cheddar cheese, sun-dried tomatoes, bacon
Cooking the dish according to the recipe:
- Mix water, yeast, honey or sugar and corn flour and let sit for 5 minutes.
- Combine 3.5 cups flour, salt, and olive oil and mix (on low speed with a stand mixer fitted with a dough hook) until the dough comes together. Add the remaining 1/2 cup flour if the dough is sticky and clings to the sides of the bowl.
- Continue kneading the dough on low speed with the mixer, or turn it out onto a lightly floured work surface and knead it by hand until elastic. Place the dough in a lightly oiled bowl, cover, and let it rest in a draft-free place for 1 hour.
- Once the dough has doubled in size, place it on a lightly floured surface and roll it out into a layer just over 1 cm thick and measuring 45 x 22 cm.
- Place bacon slices over the entire surface of the dough, sprinkle with shredded chicken, grated cheese and sun-dried tomatoes.
- Roll the dough into a log along the shorter side and place it in a greased 22x12 cm loaf pan. Cover the dough with a towel and let it rest for 30 minutes.
- Preheat oven to 190°C. Bake the sandwich roll for 20 minutes at 190°C, then reduce the oven temperature to 175°C and bake for another 25 minutes.
- Let cool for 15 minutes, then remove from the pan and let cool for another 30 minutes. Slice and serve immediately, or refrigerate and serve cold.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
Categories:
recipe / Picnic / Dinner / Bakery / Savory pies
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