The best and fanciest homemade breakfast sandwich should be 2 dollars… and so we did that.
220g bread flour
220g water, room temp
1/4 teaspoon (1g) instant yeast Garlic Aleppo Crema:
1/2 cup mayo
1/3 cup sour cream
3 cloves garlic, pastified
2 teaspoons Aleppo pepper
salt to taste
375g bread flour
257g water, room temp
12g fine sea salt
1/2 teaspoon (2g) instant yeast
1/2 cup (89g) mayonnaise
3 cloves garlic, grated
2 tablespoons (44g) sriracha
juice of 1 lemon
salt and pepper to taste
4 slices of gouda cheese
4 slices cheddar cheese
2 large tomatoes
12 good slices mortadella, seared
4 large eggs, fried
Fresh basil leaves
Salt and pepper to taste
Dissolve yeast in water (95 F) and add it to the flour. Mix it well.
Cover it with plastic wrap and let it sit overnight at room temperature for 14 to 18 hours.
In a bowl of a stand mixer combine, bread flour, sea salt, and mix it. Add the poolish to the flour.
Dissolve the yeast in water (around 95F). Add to stand mixer; mix it for 5 to 6 minutes, or until the dough starts to pull from the sides of the bowl. Then, transfer the dough to a coated bowl with nonstick spray and let it rise for 1 hour.
While the dough is rising, preheat the oven at 450F, place a baking steel or a pizza stone, a cast iron at the bottom of the range.
After one hour, we will stretch and fold the dough by pulling it to its max without tearing it apart, flip it over, repeat this process around the dough, and cover it with plastic wrap for 25 minutes. Then, repeat folding two more times, resting 25 minutes in between each.
On a floured surface, place your dough gently, form a rectangle without degassing the dough, and split it into two parts, lengthwise.
Flour a wood board or a pizza board using cornmeal and flour. Cut each segment into three pieces using flour as needed. Place the six pieces on the wood board and cover it with an inverted plastic container; let it rest for 30min.
Gently place 3 or 4 pieces onto parchment paper, giving 3 to 4” of space between them, and slide the pieces onto your baking steel. Spray the back of the oven with water and 2 or 3 sprays to the loaves, add 1 cup of ice cubes to the cast iron steamer below. Bake for 15 minutes, remove the cast iron, reduce the temperature to 375F and bake for 5-8 more minutes. Cool on a wire rack.Assembly:
In a taco shell, add in the meat followed by a generous amount of garlic Aleppo crema.
Top with sliced lettuce followed by diced tomatoes.
Finish with freshly grated sharp cheddar cheese.
In a mixing bowl, combine all the ingredients and mix.
In a large saucepan, over medium-high, add enough oil to coat the bottom.
Once the pan is hot, add the tomatoes in one layer, season them with salt, and sear for 1 to 2 min, or until you get a golden-charr color. Flip the tomatoes, season them and sear for 1 min. Set aside and repeat with the rest of the tomato slices.
Heat a saucepan over medium-high, with enough oil to coat the bottom, sear the mortadella for 1 min, flip and sear for 20 seconds, repeat this process with the rest of the Mortadella slices, and reserve.
In a medium saucepan, add enough oil to coat the bottom. Once the oil is hot, crack your eggs, cook until the whites set; pour some of the oil on the whites to finish cooking them, season with salt and pepper. Set it to the side.
Cut a ciabatta bun in half, toast it.
Layer down your ciabatta, add a generous layer of mayoli on the bottom and top part of the bun. Next, add one slice of cheddar cheese and one slice of gouda cheese, broil the cheese or torch it until melted, and some charr.
Add one tomato Brulee slice, 3 or 4 Mortadella slices, one or two fried eggs.
Place 3 or 4 leaves of fresh basil.