Sandwiches were sensational at the annual Fleischmann's baking contest, held this past Friday at the North Dakota State Fair.
A mother and son team, Brenda and Adam Gorseth, 9, of Cathay, frequent ribbon-collectors in fair competition, claimed a first place and an honorable mention, respectively.
Gorseth's "Cluckin' Good Time" creation started with an herb-onion bread topped with marinated grilled chicken and a cheesy herb topping. Adam's entry was a "Doggone Easy Pizza" sandwich.
Herbs were also a major sensation in the loaf Denise Peterson of Makoti used in her roast beef sandwich, the second-place winner. Connie Hanson of Devils Lake, who placed third, included chopped brats in bread which she filled with a more brats, onions, fresh spinach, sweet Bavarian sauerkraut and sweet red pepper Mediterranean hummus.
Brenda Gorseth's Cluckin' Good Time Sandwich
Herb Garden Loaf
1 cup French onion dip, room temperature
1 package Fleischmann's Rapid-rise dry yeast
1/3 cup water, 105 degrees
1 egg
2 tablespoons butter, softened
2 tablespoons honey
1 1/2 teaspoon garlic salt
3 to 3 1/2 cups bread flour
1/3 cup finely chopped onion
1 teaspoon oregano
1 teaspoon basil
Using stand mixer and dough hook, dissolve yeast in water; let stand 10 to 15 minutes. Add dip, egg, butter, honey, salt and 1 cup flour. Mix on medium speed. Add onion and spices. Slowly add remaining flour; mix 7 minutes. Place in greased bowl; cover; let rise in warm place until doubled, about 1 1/2 hours. Punch dough down. Place on lightly floured surface; roll into rectangle; roll up jelly roll style. Place in greased bread pan; cover; let rise until doubled, about 45 minutes. Bake at 350 degrees for 35 to 40 minutes; remove from pan; cool.
While bread bakes, marinate and grill chicken breasts; slice; refrigerate until needed.
Topping
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons butter
1/4 cup Parmesan cheese
1/2 cup shredded Colby (or cheddar) cheese
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
Combine ingredients; cover; refrigerate until needed. Can be stored a week.
To assemble, preheat oven to 350 degrees. Slice six or eight slices of bread, cover each generously with topping; place on baking sheet; tent with aluminum foil. Bake 10 to 15 minutes until cheese starts bubbling. Place sliced chicken on one side, top with another slice. May add tomatoes, onions, peppers or sliced cucumber.
Denise Peterson's Roast Beef Sandwich
Bread
1 1/4 cup warm water
1 package Fleishmanns yeast
1 teaspoon sugar
1 teaspoon garlic salt
1 teaspoon salt
1.2 teaspoon dill week
1/2 teaspoon garlic powder
1 teaspoon mustard seed
1 egg
1/3 cup oil
3 cups flour
Mix water, yeast and sugar; let activate. Add garlic salt, salt, dill, garlic powder, mustard seed, egg, oil and 2 cups flour. Mix in mixer 2 minutes. Add remaining flour. Pour dough on floured countertop; knead in remaining flour. Let rise 1 to 1 1/2 hours until doubled. Knead lightly; shape into loaves. Let rise until doubled and bake at 350 degrees for 20 to 25 minutes.
Roast beef filling
2 pound roast
1 package brown gravy mix
1 package ranch dressing mix
1 package Italian dressing mix
2 cups water
Put in slow cooker several hours to tenderize roast to pull-apart texture.
Dressing
1/2 cup Miracle Whip dressing
2 tablespoons cream
1 tablespoon brine from pickles