So there is a deli in Waco, TX where my husband is from. There they have THE BEST sandwich called "the schmaltz." We have literally drove down there to have this delicious sandwich. Well...since we live 8 hours away I decided to figure out this recipe. Low and behold we did it!!!!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
|Passive Time||1 hour|
- 1/2 cup warm water
- 1 T sugar
- 2 and 1/4 tsp rapid rise dry yeast
- 3/4 cup milk warmed
- 1/2 tsp salt
- 1/4 tsp baking soda dissolved into 1 T water
- 2 and 1/2 cups all purpose flour
- 1/4 cup schmaltz schmaltz is a chicken base (or chicken fat)
- 2 T butter melted, to brush on bread
- 1/4 tsp sesame seeds sprinkle on top of the bread
- 1/2 head iceberg lettuce diced
- 1/2 white onion diced
- 2.25 oz can slice black olives diced
- yellow mustard
- 2-3 slices salami
- 2-3 slices ham
- 1 slice mozzarella cheese provolone is a good substitute
- 1 slice white cheddar cheese
- 1 stick butter melted
- 3 garlic cloves diced
- Before starting the dough, you have to have a bun or muffin pan. To the pan apply schmaltz to the pan; like you would with butter when baking something. This will give the bread the amazing schmaltz flavor and keep the dough from sticking to the pan. After you have done that, set the pan aside and we will make the dough.
- Combine warm water, sugar, and yeast into your mixing bowl. Let this combination sit for about 5 minutes or until it starts to froth and bubble. ***TIP: When it starts frothing you know the yeast is activating.
- To the yeast, use a dough hook on your mixer and add in milk, baking soda and water mixture, salt, and one cup of flour. Mix this until combined.
- Now add the remaining 1 and 1/2 cup of flour until the dough gets thick and sticky. That is it...you just made successful dough.
- Because the dough is sticky, I like to just use my hands or a scoop to keep them evenly disperse when dropping them into the bun pans. You will literally just drop the dough it, it doesn't have to be pretty because it will naturally spread out itself. ***TIP: Maker sure you add enough dough to each circle so it fills the circle of the pan. You don't need to over flow it, but fill the inner circle.
- Place the pan in a warm place and let the dough rise for 1 hour. While the dough is rising preheat your oven to 375 degrees F.
- After an hour and the dough has risen, bake for 20 minutes. In the last minute of baking, I like to melt butter and brush it over the buns. I also sprinkle sesame seeds on buns after brushing with butter. This is totally optional but worth it!
- There you have it...Schmaltz buns!!!
- Ok to finish out the entire glorious sandwich you have to make it appropriately. First lets dice all our toppings because when it is time to build this baby we build it quickly. Fine dice your lettuce, onions, and black olives. Also, slice your buns in half (like a hamburger bun)
- Now place a small sauce pan over medium heat. Add your butter and garlic. We are basically making garlic butter to brush on one half a the bun. Yes baby, I said garlic butter...YUM! All we are looking to do here is melt and flavor the butter.
- While the butter is doing its thing, find a medium cast iron pan. Place it over medium heat. While the pan is heating up stack your ham and salami together.
- Once your cast iron is hot place the stacked sandwich meat onto the pan, 1-2 minutes. Then flip the meat and top it with white cheddar and mozzarella. Cover the pan with a lid to trap the heat in, this will help the cheese melt without burning your meat. This should only take 1-2 minutes as well.
- Ok, time to build.....on the bottom half of the bun slather it with garlic butter. Place the meat and melted cheese on top of the bottom bun. On top of the cheese add your diced lettuce, onions, black olives. Drizzle mustard on the top half of the bun and place it on the chopped veggies. And that is what we call a schmaltz sandwich!
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