Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Panino (gourmet) di semola rimacinata con arrosto di girello e cipolla allo zenzero

Gourmet Semolina Sandwich with Roast Beef and Ginger Onion

Name: Gourmet Semolina Sandwich with Roast Beef and Ginger Onion
Yield: Serves 3 servings
Cuisine: American
Ingredients: For the sandwich:; 2 cups re-milled semolina flour (about 250 grams); 2 cups all-purpose flour or bread flour (about 250 grams); 1/4 cup sunflower oil (about 50 grams); 1 heaping teaspoon acacia honey; 1/2 ounce fresh baker’s yeast (about 12 grams); 1 1/4 cups still mineral water (about 300 grams); as needed Sesame seeds,; 1 egg yolk + 1 tablespoon milk for brushing; For the filling:; 15 slices roast beef (see my recipe "Roast Veal Eye Round with Fondue"); as needed Steamed corn,; as needed Arugula,; 2 large red onions; 3/4 inch fresh ginger root (about 2 cm); 2 sprigs fresh thyme; as needed Black pepper,; as needed Extra virgin olive oil,; as needed Apple cider vinegar,; 2 anchovy fillets in oil

Tony Mazzanobile @tonyliebt_kocht

A high-quality (gourmet) sandwich that takes some effort, but could easily replace not just one, but two meals. Next time you’re craving a sandwich and have some time, make this one. You won’t regret it—the effort is worth it.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 3 servings

For the sandwich:
2 cupsre-milled semolina flour (about 250 grams)
2 cupsall-purpose flour or bread flour (about 250 grams)
1/4 cupsunflower oil (about 50 grams)
1heaping teaspoon acacia honey
1/2 ouncefresh baker’s yeast (about 12 grams)
1 1/4 cupsstill mineral water (about 300 grams)
as neededSesame seeds,
1egg yolk + 1 tablespoon milk for brushing
For the filling:
15 slicesroast beef (see my recipe "Roast Veal Eye Round with Fondue")
as neededSteamed corn,
as neededArugula,
2large red onions
3/4 inchfresh ginger root (about 2 cm)
2 sprigsfresh thyme
as neededBlack pepper,
as neededExtra virgin olive oil,
as neededApple cider vinegar,
2anchovy fillets in oil

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Steps

1

Dissolve the yeast in some of the water (from the total amount) along with the honey. Dissolve the salt in some of the remaining water. In a large bowl, combine both flours, make a well in the center, and add the yeast mixture, sunflower oil, and the rest of the water. Start mixing the dough. Now add the salted water.
2

Knead the dough. Sprinkle some flour on your work surface and knead for about 10 minutes, or until smooth and elastic. Shape into a ball, cover, and let rise until doubled in size (about 2–3 hours).
3

Meanwhile, prepare the onions. In a hot skillet, add a drizzle of olive oil and the onions, thinly sliced. Add the anchovies, thyme, pepper, and a pinch of salt. Sauté, then add 3/4 inch (2 cm) grated ginger root. Stir and add a splash of water. Cover and cook over low heat until the onions are soft and moist. Adjust salt to taste and set aside.
4

In a small pan, add the steamed corn (drained and dried), a pinch of salt, pepper, and a drizzle of olive oil. Toast briefly. Dress the arugula with salt, olive oil, and apple cider vinegar.
5

Take the dough and flour your work surface. Deflate the dough and divide into 3 balls, about 8 3/4 ounces (250 grams) each. Place them on a baking sheet lined with parchment paper, brush with egg yolk and milk, and sprinkle with sesame seeds. Let rest for about 20–30 minutes, then bake in a preheated static oven at 400°F (200°C) for about 25 minutes (watch so they don’t get too dark). Cool on a rack.
6

Slice the sandwich rolls in half. Add a generous layer of onions, then some arugula, 3 slices of roast beef, a few more arugula leaves, some corn, then 2 more slices of roast beef, more onions, arugula, and shaved Parmesan cheese. Enjoy!