Homemade Crispy Sandwich
Serves: 2
Total: 2.5H
Prep: 2H
Cook: 30M
5.0
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Recipe Preparation
1 ½ cups all-purpose flour
½ tsp yeast
⅔ cup water
⅓ tsp salt
1 tbsp olive oil
2 steaks
1 sprig rosemary
3 sprigs thyme
2 sprigs sage
2 tbsp butter
A handful of spinach
2 cups vegetable oil
1 potato
5 shallots
For the Sour Cream Sauce
3 tablespoons sour cream
1 tsp chopped rosemary
½ tsp honey
1 tsp mustard
⅓ tsp smoked paprika
1 tbsp mayonnaise
Salt and black pepper
Step Description
1
Make the Flatbread Dough: Combine the flour, water, salt, yeast, and olive oil to form a dough. Let it rise for 2 hours. Shape it into flatbread pieces. Drizzle olive oil on the dough, sprinkle with rosemary, fold it, and bake in the oven until cooked through.
2
Prepare the Steak: Season the steak with salt and black pepper. Use the ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer to make sure you get the perfect medium-rare. Insert the probe and set it to 150℉. Sear the steak in a cast-iron pan in a high-temperature oven, turning it once halfway. Add thyme, sage, and butter while cooking. Remove when it reaches the desired temperature.
3
Sauté the Spinach: Sauté the spinach in butter and season with salt.
4
Make the Potato and Shallot Chips: Thinly slice the potato and shallots. Fry them separately in vegetable oil until crispy.
5
Assembly: Open the flatbread and layer the spinach, sliced steak, sour cream sauce, and crispy potato chips. Sprinkle with fried shallots, close the flatbread, and serve.
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