This sandwich is time-consuming if you consider it is all made from scratch. I'd advise making the bread ahead of time, or making a double batch of the bread to save it for later, and use the fresh portion for the sandwich. The baguette-style bread is best made a bit soft, and served fresh. I'd recommend doing the bread much earlier in the day, and then preparing the seitan and dressing just before serving it to friends! It's not something you whip up in a hurry, but you can make the sandwich, wrap it up, and eat it for lunch the next day and it will still be delicious! This sandwich is worth it's time! Trust me! Best served fresh!
Chicken-Caesar Sammich! (2 medium loaves - about six servings)
the bread 1
1 packet of yeast
1 tsp sugar
1 1/2 cups warmed water
4 cups unbleached flour
2 tsp salt
the chicken 2
1 cup instant wheat gluten flour
1 Tbsp nutritional yeast
1 Tbsp poultry spices
1 tsp sea salt
1/2 tsp cayenne
1/2 cup water
just less than 1/4 cup soy sauce
1 Tbsp olive oil
3 cups vegetable stock
the caesar 3
1 cup vegenaise, nayonaise, or other vegan mayo*
1 Tbsp lemon juice
1 Tbsp soy creamer/soy milk
1 Tbsp olive oil
1 Tbsp nutritional yeast
1 tsp soy sauce
3 garlic cloves, minced
salt and pepper
additionally
slice up a few cucumbers to put in the sandwich, and sprinkle on some vegan parmesan cheese!
1.
1. Add sugar and warmed water to a large mixing bowl.
2. Sprinkle yeast over the bowl and let stand for 5 minutes until foamed.
3. Stir in half of the flour.
4. Stir in remaining flour with salt until dough becomes firm. Add more flour in small portions if dough is still sticky until firm.
5. Knead dough until smooth and stretchy, but do not over-knead.
6. Place dough in lightly oiled bowl, then turn over dough so it's surface area oiled and will not dry and crack in rising.
7. Cover the bowl and let the dough rise for 1 1/2 hours.
8. Preheat the oven to 475 degrees.
9. Cut your dough in half, and form into two loaves that will have a best fit for a standard baking sheet.
10. Place your loaves on a parchment paper over the baking sheet and punch down on the loaves. They should be about a couple inches wide.
11. Let them rise, uncovered, for 30 minutes.
12. Make several diagonal slashes with a knife on the top of your loaves, and then lightly brush them with cool water.
13. Bake on middle rack for 15-20 minutes (or longer if you like yours crispy), and then transfer to wire rack to cool.
2.
1. Add gluten flour to small bowl.
2. Mix remaining dry ingredients with flour.
3. Add wet ingredients (minus stock) and stir until single mass. Add more water if necessary.
4. Add gluten mass to saucepan with vegetable stock. There should be enough stock to cover your gluten blob! Otherwise, add more water to the saucepan! Remember to use a saucepan large enough for the gluten to double.
5. Simmer for 45 mins to 1 hour.
6. Remove from heat and strain stock.
7. Cut in strips and lightly heat on frying pan with a small amount of oil. (I recommend sesame.)
8. Salt to taste. Set aside for sammich!
3.
1. Add all ingredients to small bowl and mix well!
2. I recommend doubling this part of the recipe and saving it for salads and quick-fix sandwiches.
Assemble your sammich! I tend to cut each loaf into thirds and then put them together as sandwiches. Add some cucumber slices, and sprinkle some vegan parmesan for a damn fine sandwich! Enjoy!
2 comments:
That bread sounds so easy to make and delicious!!
I'm scared of the fake chicken part... what does it end up tasting like? I've eaten seiten once and didn't really like it, but I hadn't done anything to it. Convince me that I'll like this!!
seitan will change depending on how you cook it; what extra ingredients you add, the broth you cook it in, if you fry it or bake it after and what spices you use, etc...
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