Olive Bread (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 cup black olives, chopped fine |
2 tablespoons finely-chopped shallots |
1 tablespoon finely-chopped garlic |
1 tablespoon finely-chopped rosemary |
1 pound white bread dough, proofed once |
1 tablespoon cornmeal |
4 tablespoons sundried tomato paste |
2 4 -ounce pieces beef tenderloin, cooked, cooled and sliced |
2 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 400 degrees. In a small bowl combine olives, shallots, garlic and rosemary. On a floured surface press out dough to a rectangle, 3/4-inch thick. Sprinkle olive mixture onto surface of dough. Fold sides in to hold mixture. Beginning with end nearest you, roll dough up tightly. Transfer carefully to a cornmeal-dusted baking sheet. Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour. Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees. Let cool completely on a wire rack before slicing.
2. For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta. Serve garnished with some whole olives.
|
|