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Serve hot with toothpicks.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 6 mini sandwiches\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012848,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":180},"headData":{"title":"Mini Croques-Monsieur | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Mini Croques-Monsieur","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mini Croques-Monsieur","datePublished":"2020-05-02T03:44:08.000Z","dateModified":"2020-07-17T19:07:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137856 https://ww2.kqed.org/bayareabites/?p=137856","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/mini-croques-monsieur/","disqusTitle":"Mini Croques-Monsieur","path":"/bayareabites/137856/mini-croques-monsieur","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/225-jpepinmff-minicroquesmonsieur-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For these tidbits, I use good Jarlsberg, Gruyère, Beaufort, or Comté cheese and the best boiled ham that I can find at my market. The sandwiches can be prepared ahead and baked as needed for a large party or wedding reception. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange 2 thick slices white bread next to one another on the counter and cover 1 slice completely with slices of cheese. Add 1 slice ham to cover the cheese and then add another layer of cheese and ham before finishing with the other slice of bread. Spread about 1 teaspoon butter on each side of the sandwich and arrange it on a foil-lined cookie sheet. Bake in a preheated 375-degree oven for about 12 minutes, or until the croque-monsieur is brown and crusty on both sides. Cool for about 5 minutes. Trim off the crust if you like and cut into 6 small rectangles. Serve hot with toothpicks.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 6 mini sandwiches\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137856/mini-croques-monsieur","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16704","bayareabites_16660","bayareabites_938"],"featImg":"bayareabites_137704","label":"bayareabites_16657"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","publishDate":1582153493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","datePublished":"2020-02-19T23:04:53.000Z","dateModified":"2020-02-19T23:04:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_136217":{"type":"posts","id":"bayareabites_136217","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136217","score":null,"sort":[1580943675000]},"guestAuthors":[],"slug":"flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","publishDate":1580943675,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>[aside postID='bayareabites_136123,bayareabites_136067,bayareabites_136037' label='Previously on Flavors Worth Finding']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1580949882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":715},"headData":{"title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing | KQED","description":"Grocery Cafe's Tea Leaf Salad As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","datePublished":"2020-02-05T23:01:15.000Z","dateModified":"2020-02-06T00:44:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136217 https://ww2.kqed.org/bayareabites/?p=136217","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/05/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing/","disqusTitle":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","path":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136123,bayareabites_136067,bayareabites_136037","label":"Previously on Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","authors":["11625"],"categories":["bayareabites_752","bayareabites_188","bayareabites_8770","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_1958","bayareabites_284","bayareabites_9710","bayareabites_4153","bayareabites_11887","bayareabites_11886","bayareabites_1815","bayareabites_938","bayareabites_12228"],"featImg":"bayareabites_136218","label":"bayareabites"},"bayareabites_122518":{"type":"posts","id":"bayareabites_122518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122518","score":null,"sort":[1511312034000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","publishDate":1511312034,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","status":"publish","parent":0,"modified":1571960617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":870},"headData":{"title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED","description":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","datePublished":"2017-11-22T00:53:54.000Z","dateModified":"2019-10-24T23:43:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122518 https://ww2.kqed.org/bayareabites/?p=122518","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/21/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo/","disqusTitle":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","videoEmbed":"https://youtu.be/xM71BM7iQVo","path":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_546","bayareabites_938","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543","bayareabites_16017"],"featImg":"bayareabites_122802","label":"bayareabites_15101"},"bayareabites_114933":{"type":"posts","id":"bayareabites_114933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114933","score":null,"sort":[1485968641000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","publishDate":1485968641,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","status":"publish","parent":0,"modified":1547239181,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1141},"headData":{"title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED","description":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","datePublished":"2017-02-01T17:04:01.000Z","dateModified":"2019-01-11T20:39:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114933 https://ww2.kqed.org/bayareabites/?p=114933","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/","disqusTitle":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","videoEmbed":"https://youtu.be/d6IWI50d7_M","source":"Seasonal Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","path":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","authors":["5015","5014","11350"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_15731","bayareabites_2597","bayareabites_14738","bayareabites_938","bayareabites_3381"],"featImg":"bayareabites_114944","label":"source_bayareabites_114933"},"bayareabites_97187":{"type":"posts","id":"bayareabites_97187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97187","score":null,"sort":[1435675881000]},"guestAuthors":[],"slug":"recipe-homemade-whole-wheat-honey-sandwich-bread","title":"Recipe: Homemade Whole-Wheat Honey Sandwich Bread","publishDate":1435675881,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I was a professional baker, quite a few years ago now, I used to wake up when everyone else was leaving the bars and head to the \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">bakery\u003c/a> in the inky-black night to start making dough for all sorts of breads and pastries. It was tiring work, and I never quite got used to the crazy hours, but there was something magical in that time. The physical aspect of making bread, something so simple and basic, was invigorating, and the smiles and happiness that a warm baguette brought customers was reward enough.\u003c/p>\n\u003cp>I got out of the habit of baking my own bread until a few years ago when I started teaching at the \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes\" target=\"_blank\">San Francisco Cooking School\u003c/a>. In one of my fundamentals classes we learn to make the basics of yeast bread. And this recipe is one of my favorites. It makes an incredible sandwich bread – hearty and wheaty and moist and just dense enough – and even better toast when slathered with butter and maybe some homemade marmalade. \u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using, which means it needs to be mixed with a warm liquid (less than 105°F and it won’t activate, and higher than 115°F will kill the yeast).\u003c/p>\n\u003cfigure id=\"attachment_97446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Whole-Wheat Honey Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 lb unbleached bread flour, plus more for kneading\u003c/li>\n\u003cli>1 1/2 cups warm water (110–115°F)\u003c/li>\n\u003cli>1/2 lb whole-wheat flour\u003c/li>\n\u003cli>1/3 cup wheat bran or wheat germ\u003c/li>\n\u003cli>3 tbsp unsalted butter, melted\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, honey, half of the bread flour, and the water until combined. Let the mixture stand until the yeast dissolves and foamy bubbles appear, about 5 minutes (it should look like a latte). Add the remaining bread and whole wheat flours, the wheat bran, 2 tbsp of the butter, and salt. Using the dough hook, mix the dough starting on low speed and then increasing the speed to medium, until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. The dough will be sticky.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97460,97461,97462,97457,97444,97458,97445\"]\u003c/p>\n\u003cli>Dump the dough onto a floured work surface and knead by hand for 1 to 2 minutes. Form it into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97471,97474,97470,97480,97478,97477,97475\"]\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 375°F. Carefully remove the plastic wrap. Gently brush with the remaining 1 tbsp melted butter. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 30 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97473,97472,97468,97469,97450\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-97455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Nothing can compare to homemade bread, and it’s easier than you think to make your own!","status":"publish","parent":0,"modified":1435782836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":700},"headData":{"title":"Recipe: Homemade Whole-Wheat Honey Sandwich Bread | KQED","description":"Nothing can compare to homemade bread, and it’s easier than you think to make your own!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Homemade Whole-Wheat Honey Sandwich Bread","datePublished":"2015-06-30T14:51:21.000Z","dateModified":"2015-07-01T20:33:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97187 http://ww2.kqed.org/bayareabites/?p=97187","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/30/recipe-homemade-whole-wheat-honey-sandwich-bread/","disqusTitle":"Recipe: Homemade Whole-Wheat Honey Sandwich Bread","path":"/bayareabites/97187/recipe-homemade-whole-wheat-honey-sandwich-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was a professional baker, quite a few years ago now, I used to wake up when everyone else was leaving the bars and head to the \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">bakery\u003c/a> in the inky-black night to start making dough for all sorts of breads and pastries. It was tiring work, and I never quite got used to the crazy hours, but there was something magical in that time. The physical aspect of making bread, something so simple and basic, was invigorating, and the smiles and happiness that a warm baguette brought customers was reward enough.\u003c/p>\n\u003cp>I got out of the habit of baking my own bread until a few years ago when I started teaching at the \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes\" target=\"_blank\">San Francisco Cooking School\u003c/a>. In one of my fundamentals classes we learn to make the basics of yeast bread. And this recipe is one of my favorites. It makes an incredible sandwich bread – hearty and wheaty and moist and just dense enough – and even better toast when slathered with butter and maybe some homemade marmalade. \u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using, which means it needs to be mixed with a warm liquid (less than 105°F and it won’t activate, and higher than 115°F will kill the yeast).\u003c/p>\n\u003cfigure id=\"attachment_97446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Whole-Wheat Honey Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 lb unbleached bread flour, plus more for kneading\u003c/li>\n\u003cli>1 1/2 cups warm water (110–115°F)\u003c/li>\n\u003cli>1/2 lb whole-wheat flour\u003c/li>\n\u003cli>1/3 cup wheat bran or wheat germ\u003c/li>\n\u003cli>3 tbsp unsalted butter, melted\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, honey, half of the bread flour, and the water until combined. Let the mixture stand until the yeast dissolves and foamy bubbles appear, about 5 minutes (it should look like a latte). Add the remaining bread and whole wheat flours, the wheat bran, 2 tbsp of the butter, and salt. Using the dough hook, mix the dough starting on low speed and then increasing the speed to medium, until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. The dough will be sticky.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97460,97461,97462,97457,97444,97458,97445","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Dump the dough onto a floured work surface and knead by hand for 1 to 2 minutes. Form it into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97471,97474,97470,97480,97478,97477,97475","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 375°F. Carefully remove the plastic wrap. Gently brush with the remaining 1 tbsp melted butter. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 30 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97473,97472,97468,97469,97450","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-97455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97187/recipe-homemade-whole-wheat-honey-sandwich-bread","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_59","bayareabites_938","bayareabites_12231","bayareabites_11309"],"featImg":"bayareabites_97452","label":"bayareabites"},"bayareabites_97189":{"type":"posts","id":"bayareabites_97189","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97189","score":null,"sort":[1435267613000]},"guestAuthors":[],"slug":"recipe-youve-never-tasted-homemade-white-sandwich-bread-like-this","title":"Recipe: You’ve Never Tasted Homemade White Sandwich Bread Like This!","publishDate":1435267613,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ve never really been a fan of sliced white sandwich bread. It’s just too hard to find a good loaf that isn’t over-processed and is flavorful and has texture and doesn’t turn gummy when you eat it. A great loaf of white bread should make a terrific grilled cheese or tuna sandwich. It should be moist and tender but dense enough to hold up to fillings, have flavor, and make yummy buttery toast. So I set out to make a recipe that met all those criteria, and after some trial and error, I think I finally got it.\u003c/p>\n\u003cp>Make sure you use instant yeast (also called rapid rise), which is different than active dry. Instant yeast doesn’t need to proof like active dry yeast does (“proofing” means the yeast has to be mixed with a warm liquid in order to activate) and can be put directly into the flour mixture. It’s a lot easier to use than active dry, and there’s less risk of things going awry during the proofing. You can, of course, swap out active dry for instant, just make sure you proof the yeast in the warm milk mixture, which should be between 105 to 115F. \u003c/p>\n\u003cp>I hope you give this bread a chance! I promise, it won’t disappoint.\u003c/p>\n\u003cfigure id=\"attachment_97434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced2a.jpg\" alt=\"Sliced Homemade White Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: White Sandwich Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 package (2 1/4 tsp) instant yeast\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>3/4 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, and salt. Melt 2 tbsp butter and the honey together in a saucepan, then add the milk and water, stirring just until the mixture warms to 110°F (it will happen quickly!). Add the warm liquid ingredients to the dry ingredients and mix on low until the dough comes together; increase the speed to medium and mix until the dough is smooth, stopping the machine a few times to scrape dough from the hook, if necessary, about 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97399,97400,97401,97402,97403,97405\"]\u003c/p>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97419,97420,97418\"]\u003c/p>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97423,97426,97424,97422,97425\"]\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 350°F. Carefully remove the plastic wrap. Melt the remaining 1 tbsp butter and gently brush the bread with it. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 40 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97429,97428,97411\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced4.jpg\" alt=\"Sliced Homemade White Sandwich Bread \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throw out all the notions you might have of white sandwich bread being lesser than whole wheat. Once you try this, you will never buy it again!","status":"publish","parent":0,"modified":1435676692,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":685},"headData":{"title":"Recipe: You’ve Never Tasted Homemade White Sandwich Bread Like This! | KQED","description":"Throw out all the notions you might have of white sandwich bread being lesser than whole wheat. Once you try this, you will never buy it again!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: You’ve Never Tasted Homemade White Sandwich Bread Like This!","datePublished":"2015-06-25T21:26:53.000Z","dateModified":"2015-06-30T15:04:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97189 http://ww2.kqed.org/bayareabites/?p=97189","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/25/recipe-youve-never-tasted-homemade-white-sandwich-bread-like-this/","disqusTitle":"Recipe: You’ve Never Tasted Homemade White Sandwich Bread Like This!","path":"/bayareabites/97189/recipe-youve-never-tasted-homemade-white-sandwich-bread-like-this","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve never really been a fan of sliced white sandwich bread. It’s just too hard to find a good loaf that isn’t over-processed and is flavorful and has texture and doesn’t turn gummy when you eat it. A great loaf of white bread should make a terrific grilled cheese or tuna sandwich. It should be moist and tender but dense enough to hold up to fillings, have flavor, and make yummy buttery toast. So I set out to make a recipe that met all those criteria, and after some trial and error, I think I finally got it.\u003c/p>\n\u003cp>Make sure you use instant yeast (also called rapid rise), which is different than active dry. Instant yeast doesn’t need to proof like active dry yeast does (“proofing” means the yeast has to be mixed with a warm liquid in order to activate) and can be put directly into the flour mixture. It’s a lot easier to use than active dry, and there’s less risk of things going awry during the proofing. You can, of course, swap out active dry for instant, just make sure you proof the yeast in the warm milk mixture, which should be between 105 to 115F. \u003c/p>\n\u003cp>I hope you give this bread a chance! I promise, it won’t disappoint.\u003c/p>\n\u003cfigure id=\"attachment_97434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced2a.jpg\" alt=\"Sliced Homemade White Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: White Sandwich Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 package (2 1/4 tsp) instant yeast\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>3/4 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, and salt. Melt 2 tbsp butter and the honey together in a saucepan, then add the milk and water, stirring just until the mixture warms to 110°F (it will happen quickly!). Add the warm liquid ingredients to the dry ingredients and mix on low until the dough comes together; increase the speed to medium and mix until the dough is smooth, stopping the machine a few times to scrape dough from the hook, if necessary, about 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97399,97400,97401,97402,97403,97405","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97419,97420,97418","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97423,97426,97424,97422,97425","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 350°F. Carefully remove the plastic wrap. Melt the remaining 1 tbsp butter and gently brush the bread with it. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 40 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97429,97428,97411","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced4.jpg\" alt=\"Sliced Homemade White Sandwich Bread \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97189/recipe-youve-never-tasted-homemade-white-sandwich-bread-like-this","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_59","bayareabites_938","bayareabites_12966"],"featImg":"bayareabites_97414","label":"bayareabites"},"bayareabites_97191":{"type":"posts","id":"bayareabites_97191","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97191","score":null,"sort":[1435186447000]},"guestAuthors":[],"slug":"recipe-puffy-ligurian-style-rosemary-focaccia-bread","title":"Puffy Ligurian-Style Rosemary Focaccia Bread","publishDate":1435186447,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>[contextly_sidebar id=\"dfZIziHjtdHrWfzgqHCnXMTsx0FnSK3l\"]\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97326,97325,97324,97298,97299,97305,97301,97297\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97315,97318,97300,97304\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a rimmed baking sheet (about 12 x 17 inches) with parchment. Drizzle the parchment with a few tablespoons olive oil, then spread it out with your fingers or a pastry brush to cover the surface of the parchment. Transfer the dough to the baking sheet. Using your hands, spread and press the dough into the pan; it should nearly fill it. With your fingertips, dimple the surface of the dough all over. Brush the dough all over with olive oil. Cover gently with a piece of greased plastic wrap and let rise until the dough is puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97302,97321,97319,97323\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, position a rack in the center of the oven and preheat the oven to 450F. (If you are using any toppings, now is the time to gently place them atop the focaccia.) Bake until golden and cooked through, about 20 minutes. Slide the focaccia onto a wire rack to cool, removing the parchment. Let cool slightly before cutting.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97320,97313,97311,97309\"]\u003c/p>\n\n","blocks":[],"excerpt":"This soft, pillowy focaccia bread is perfumed by earthy rosemary, rich with olive oil, and is terrific on its own or as a base for all sorts of savory toppings.","status":"publish","parent":0,"modified":1546902269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":654},"headData":{"title":"Puffy Ligurian-Style Rosemary Focaccia Bread | KQED","description":"This soft, pillowy focaccia bread is perfumed by earthy rosemary, rich with olive oil, and is terrific on its own or as a base for all sorts of savory toppings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Puffy Ligurian-Style Rosemary Focaccia Bread","datePublished":"2015-06-24T22:54:07.000Z","dateModified":"2019-01-07T23:04:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97191 http://ww2.kqed.org/bayareabites/?p=97191","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/","disqusTitle":"Puffy Ligurian-Style Rosemary Focaccia Bread","path":"/bayareabites/97191/recipe-puffy-ligurian-style-rosemary-focaccia-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97326,97325,97324,97298,97299,97305,97301,97297","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97315,97318,97300,97304","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a rimmed baking sheet (about 12 x 17 inches) with parchment. Drizzle the parchment with a few tablespoons olive oil, then spread it out with your fingers or a pastry brush to cover the surface of the parchment. Transfer the dough to the baking sheet. Using your hands, spread and press the dough into the pan; it should nearly fill it. With your fingertips, dimple the surface of the dough all over. Brush the dough all over with olive oil. Cover gently with a piece of greased plastic wrap and let rise until the dough is puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97302,97321,97319,97323","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, position a rack in the center of the oven and preheat the oven to 450F. (If you are using any toppings, now is the time to gently place them atop the focaccia.) Bake until golden and cooked through, about 20 minutes. Slide the focaccia onto a wire rack to cool, removing the parchment. Let cool slightly before cutting.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97320,97313,97311,97309","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97191/recipe-puffy-ligurian-style-rosemary-focaccia-bread","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_59","bayareabites_1966","bayareabites_8347","bayareabites_14582","bayareabites_938"],"featImg":"bayareabites_97195","label":"bayareabites"},"bayareabites_53492":{"type":"posts","id":"bayareabites_53492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53492","score":null,"sort":[1356760235000]},"guestAuthors":[],"slug":"roasted-cranberry-brie-grilled-cheese","title":"Roasted Cranberry & Brie Grilled Cheese","publishDate":1356760235,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","status":"publish","parent":0,"modified":1442896586,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/K996Na3XQR4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":323},"headData":{"title":"Roasted Cranberry & Brie Grilled Cheese | KQED","description":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Cranberry & Brie Grilled Cheese","datePublished":"2012-12-29T05:50:35.000Z","dateModified":"2015-09-22T04:36:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53492 http://blogs.kqed.org/bayareabites/?p=53492","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/","disqusTitle":"Roasted Cranberry & Brie Grilled Cheese","videoEmbed":"http://www.youtube.com/embed/_KEcJ3BjUG0","path":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_2114","bayareabites_9893","bayareabites_9926","bayareabites_1855","bayareabites_938"],"featImg":"bayareabites_53504","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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