Pan-fried sandwiches with meat preparations

Name: Pan-fried sandwiches with meat preparations - Jasmina A.
Ingredients: For the dough: 500 g flour; 25 g yeast; 250 ml milk; 3 potatoes; 25 g butter; 2 eggs; 1 teaspoon salt; 50 ml oil; 1 teaspoon sugar; water for boiling the potatoes. For the filling: leftover meat from the roast: chicken thighs; chicken breast; pork roast; 4 meatballs; 2 schnitzels; 6 bell peppers; 150 g smoked Delaco cheese; 2 tablespoons ketchup.

Sandwiches - Pan-fried sandwiches with meat preparations by Jasmina A. - Recipia

I don't often make fancy recipes when I need to clear out the fridge, so this skillet sandwich came about from the desire to make use of leftover meat and other ingredients after a few days. I've made it several times because it's quick and doesn't require any special organization. The dough turns out fluffy thanks to the potatoes, and even though it looks like a kind of pie or sandwich, in the end, it's that kind of warm, hearty snack that's very adaptable. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 40 minutes (mostly for the dough) Cooking time: 25-30 minutes Servings: 2 large sandwiches (can be adapted for 3-4 people, depending on appetite) Difficulty: medium Recipe suitable for breakfast, brunch, or snacks Ingredients For the dough: 500 g white flour 25 g fresh yeast 250 ml milk 3 medium potatoes 25 g butter 2 eggs 1 teaspoon salt 50 ml oil (for kneading and greasing the surface) 1 teaspoon sugar water (for boiling the potatoes) For the filling: leftover cooked meat (roast: chicken thighs, chicken breast, pork roast – whatever you have) 4 meatballs 2 schnitzels 6 pickled or fresh peppers, as preferred 150 g smoked cheese (I used Delaco, any smoked cheese, grated) 2 tablespoons ketchup Preparation Method 1. Peel the potatoes, cut them into cubes, and boil them in salted water just enough to cover them. They are ready in 20-25 minutes when they break apart easily. 2. Drain them and mash them while warm, together with the butter and 50 ml of warmed milk. Let the puree reach room temperature, but still be slightly warm. 3. Mix the yeast with the sugar in a bowl until dissolved. Pour the rest of the warm milk over it and add a handful of flour. Stir and let it sit for 10 minutes. No more than that, just enough to puff up slightly. 4. In a large bowl, place the potato puree and add the activated yeast. Add the eggs, salt, and gradually incorporate the flour. Initially mix with a spoon, then knead by hand. The dough will be soft and slightly sticky; don't insist on making it too firm. 5. At the end of kneading, grease your hands with oil and also grease the dough. This way, it won't stick and will become more elastic. You can also grease the work surface. Let it rise for 15 minutes in a warm place while you prepare the filling. 6. Cut the meat into small pieces or strips. Do the same with the meatballs and schnitzels. Slice the peppers. Grate the cheese. 7. Divide the dough in two. Roll out the first piece on the oiled surface into an oval or rectangular shape. Spread a tablespoon of ketchup on the sheet. Place half of the meat, meatballs, schnitzel, strips of pepper, and cheese only on half of the dough surface. 8. Cover with the other half of the dough and seal the edges with your fingers, pressing to prevent the filling from spilling out. 9. Heat a large skillet, grill type or simple, greased with a little oil. When it's well heated, place the sandwich, prick it with a fork here and there, and cover with a lid. 10. Leave on medium heat for 2-3 minutes on each side until browned and the dough is cooked. Turn it a few more times if the dough doesn't seem cooked on the first turn. 11. Repeat with the second half of the dough and the remaining filling. Cut the sandwich while it's warm; it can also be sliced like a pie. Why I make this recipe often It quickly solves leftover meat and other ingredients that otherwise no one would eat. The dough is quick to make and doesn’t need to rise for long. The sandwiches are filling and can be adapted on the fly with whatever you have on hand. Tips and Variations Tips Don’t let the dough rise too much; 15 minutes is enough if you keep it warm. If you only have plain meat, without meatballs or schnitzel, it works very well that way too. To prevent the sandwiches from being too dry, don’t overdo the amount of flour while kneading. Substitutions Ketchup can be replaced with tomato sauce or even pepper paste. Smoked cheese can be changed with any hard cheese or cheese that melts easily. The meat can be anything you have: chicken, pork, or even cooked ground meat. Pickled peppers can be omitted or replaced with roasted peppers. Variations You can also add omelet to the filling; it doesn’t change the cooking in the skillet. You can make smaller sandwiches as snacks. I’ve tried adding extra vegetables, but then I don’t put too much cheese. Serving Ideas I always serve them warm. They go well with sliced tomatoes or a cup of yogurt. They also work as a travel snack if completely cooled. Frequently Asked Questions Can I make the dough with leftover potatoes from a previous meal? Yes, that works too, just make sure to mash them well and that they are not cold from the fridge. Can I cook them in the oven? You can, but the dough will have a different texture. In a skillet, they brown better and the crust becomes crispy. Can I freeze the baked sandwiches? I do not recommend it, because the texture of the potato dough suffers from freezing and thawing. What type of meat works best? Any already cooked roast, especially chicken or pork. Meatballs or schnitzels that are a day old, chopped finely, also work. Do I need to use eggs in the dough? Yes, for the final texture. The dough without eggs will be denser. Nutritional Values Calories depend a lot on the filling. Approximately, for a large sandwich (half the recipe): 700-800 kcal, 35-40 g protein, 80-90 g carbohydrates, 25-30 g fats. The data is indicative and may vary depending on the type and amount of meat or cheese used. Storage and Reheating Best consumed on the same day. If there are leftovers, I cover them with plastic wrap and keep them in the fridge for a maximum of one day. I reheat them in a covered skillet or a few minutes in the oven. Longer storage is not recommended, as the potato dough becomes moist after a while.

Pan-fried sandwiches with meat preparations

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