Last minute - best bread to butter grill?

Discussion in 'Food & Cooking' started by eastshores, Nov 24, 2010.

  1. eastshores

    eastshores

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    I've eluded in other threads that I want to do a mini BLT as an app for Thursday. The base of this being, the butter grilled bread. I want something between 1.5 and 2 inches square and a thickness/depth of no more then .5 inches, that I quickly grill with a little butter on both sides. For such a small bite, what would you say is the best bread to do this with?

    I am thinking something with a tight crumb. Possibly generic sliced white bread. Cuban bread, as well as french baguette seems perhaps too airy and chewy for this.

    Brioche seems to be popular for this sort of thing. I don't know if I can acquire it, but how would it compare to plain old white bread?

    I think something not too dense, not too loose in the crumb.. but I am no bread expert. Any suggestions appreciated!
     
  2. chrislehrer

    chrislehrer

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    I've never tried anything like this, but I can say that brioche heats and grills well because it has a huge amount of butter in it. If you've ever buttered bread before making grilled cheese, you get the concept. But I would think that kind of buttery thing with BLT would be in some danger of being greasy.
     
  3. eastshores

    eastshores

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    Thanks Chris.. I wont know until I try it.. too greasy is too much butter + too much pancetta fat.I don't want a greasy app. I totally respect what you are saying and will try my best to prevent that.
     
  4. chrisbelgium

    chrisbelgium

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    A nice way to make mini-sandwiches or mini-burgers is using Turkish/Maroccan/AnyOrientalFlatbread! Push out rounds with a metal serving ring!

    Simply put under the salamander in your oven, turn halfway, and you have in fact the cutest nice mini-breads.
     
  5. kyheirloomer

    kyheirloomer

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    For those types of apps I usually opt for either a potato bread or oatmeal bread. Day in and day out, the potato bread is the best choice for most fillings. If you can make or buy a Pullman loaf, each two slices will produce four sandwiches the size you want.

    Or just use Chris' suggestion, and cut the bread using a cookie cutter. Unfortunately there is a lot of waste that way; but the trimmings can be used to make bread crumbs.

    I would slice the bread a little thinner than half inch, though. Otherwise you're talking about an inch of bread plus the filling, which makes for a pretty thick mouthfull.

    Another option is to mix up a pate choux batter and pipe it into the shapes you prefer. I often take this approach, making different shapes (i.e., squares, rounds, crescents, triangles), matching each shape to a different filling.

    A great varient for your appy is a pate choux that uses rye flour as well as wheat. I can give you the exact recipe if you want it. I go this route when using my Reuben filling, for instance. But I can easily see it as a blt.
     
  6. eastshores

    eastshores

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    Thanks KY.. I am not up for baking this time around although the rye flour/wheat sounds like a perfect flavored bread for something like this. The half inch thickness is because this is just an open faced blt, no second bread, just the grilled bread as a base .. Iwith a toothpick through the whole thing. I am trying to make it a single bite that captures the BLT +
     
  7. kyheirloomer

    kyheirloomer

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    Ahhhh, even more reason, I think, to go with Chris' suggestion and cut shapes. Even round, in that usage, is more appealing to me than square.

    I reckon you should be able to find potato bread down there. If so, it'll be a better choice than plain white, but texturally and flavorwise. Even a standard loaf should divide readily into the sizes you're looking for. You should be able to get four 1.5" rounds out of a standard slice. But for a single-bite I'd go even smaller, like 1".
     
  8. eastshores

    eastshores

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    I do have some round cutting presses.. I think a 1" even.. with your mention of rye.. and potato bread.. I'm now completely undecided /img/vbsmilies/smilies/biggrin.gif I think I will buy a couple loaves, and try them out.. to get the mouth feel I'm after. I want the bread to be present, with a buttery toasted quality, but I don't want it to be dense so that you are "eating bread" .. if that makes sense. Thanks very much for the input!
     
  9. kyheirloomer

    kyheirloomer

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    For that buttery mouthfeel, I wouldn't use rye. I think it's flavor will dominate. Even the oatmeal bread I earlier suggesting would assert itself too much. Brioche, as has been discussed, provides what you're looking for, but is kind of hackneyed. And, as ChrisL suggests, might have a greasy taste combined with bacon. The potato bread, I think, will be your best compromise.

    If you do go with small rounds, roma's are probably your best bet, as they are a perfect size. What I'd do is match my cutter to the tomato diameter, and use the same cutter to make the pancetta rounds. Everything then fits perfectly. I use a similar technique when making my mini-hot browns.

    Keep your torch pretty far from the gorgonzola. If you get too close what happens is just the surface melts, and chars. It's not like creme brulee, where you want that crustiness. Depending on how many of these you are making, the broiler might make more sense, just from a timing point of view.
     
    Last edited: Nov 24, 2010
  10. eastshores

    eastshores

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    Well followup.. I just returned from the grocery store. What a mad house.. I had to park behind the store.. and that was not an original idea by any stretch.

    I went with potato bread... I think you are right KY.. it's going to toast well, even though it has a starchy quality it won't be greasy but it has more punch than plain white bread. I plan to go very light with butter and considering the pancetta and gorgonzola I may just use a light spraying of olive oil. I'm afraid gorg cheese is going to push this over the richness scale.

    I've got baby arugula, and although the romas are the perfect size, they apparently are not in season even here in FL, so I went with campam tomatoes (cherry tomato on steroids) so the size is still right, I hope the moisture is manageable.

    I appreciate the advice on the torch. I hadn't really thought it through, but in H.S. I used to solder intricate gold jewelry with a full sized propane torch, I had to circle the joint to very slowly bring it up to temp, the flux would solidify locking the solder in place.. as soon as the solder would flow, I'd immediately pull the heat off. Never thought that might benefit me 13 yrs later but perhaps so /img/vbsmilies/smilies/wink.gif
     
  11. kyheirloomer

    kyheirloomer

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    I'm afraid gorg cheese is going to push this over the richness scale.

    So, WTH! It's Thanksgiving, ya know. Thanksgiving! You're supposed to over-indulge!
     
  12. dc sunshine

    dc sunshine

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    It's probably too late by now, but I'd be tempted with a Pide/Turkish bread, It's sturdy, no big holes like ciabatta, tastes great too and loves either olive oil or butter.
     
  13. eastshores

    eastshores

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    Thanks everyone for the input. They came out pretty well, everyone seemed to like them.

    [​IMG]
     
  14. homemadecook

    homemadecook

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    Wow! Thats look good! And also, nice presentation. The suggestion of KYH really turns out great!! :)
     
  15. kyheirloomer

    kyheirloomer

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    Only one problem I can see with them, Eastshores----did FedEx have the wrong address? Mine never arrived. /img/vbsmilies/smilies/wink.gif

    Seriously, they look really good. Ain't it great when a plan comes together!
     
  16. dc sunshine

    dc sunshine

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    KYH I think mine are in the mail too - they look great Eastshores - bet they didn't last long :)
     
  17. kimagnello

    kimagnello

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    I was always fond of a butter-grilled BLT made with sliced sourdough bread. I used to get my favorite blt from a place that is no longer open and they did it this way. It was DE-licious!