March Madness Seven Layer Sandwich

It's March in Kentucky and that brings a special type of competition known as March Madness!  People plan their lives and vacation around the upcoming college basketball games and assemble in mass to cheer on their favorite teams.  I am not a basketball fan but I do love many that are, so my role is to FEED them!  I got this recipe from my cousin and it's been very popular on the Internet lately.  I thought I'd give it a try to see if all the buzz was worth it.  I think we have a WINNER here! 

You'll need:

2 (12-oz) sirloin or top loin steaks
Freshly ground salt and pepper (buy grinders for both, you'll be glad you did!)
1 1/2 sticks unsalted butter
½ large yellow onion, chopped
2 cups button mushrooms, chopped
1 large sourdough bread bowl
5 slices cheddar cheese
1 cup baby spinach
8 strips cooked bacon
5 slices Provolone or Swiss cheese


Directions:
Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.

Using your heaviest skillet, heat 3 pats of butter until melted.  Lay one steaks in the pan and cook for about 3-4  minutes. Flip the steak, add one more pat of butter and baste while cooking another 3-4 minutes.   Set the steaks aside on a cutting board to rest.  Repeat this process with the second steak.

Wipe out the skillet and heat the 3 pats of butter over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.  If this starts to get too dry during cooking, add a pat or 2 of extra butter.

Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Provolone or Swiss cheese.

Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil. I didn't scrimp on the foil, I used about  4-5 layers tucked tightly to avoid any possibility of this bad boy drying out!

Place the wrapped sandwich on a baking dish.  Stack weights or large books on top cutting board to compress the sandwich.  Chill in the fridge for at least 5 hours.  I used three 10lb weights that I borrowed from Thing #2 and let mine chill for 24 hours.

Preheat the oven to 275˚F. Remove the foil from the sandwich and place it on a baking sheet. Bake for 30 minutes, until the bread is slightly crisp. Slice into wedges...mine was still cool in the center so I microwaved each slice for 1 minute to completely melt the cheese.  Brace yourself - this will smell heavenly!  I added a side of salt and pepper kettle chips and dill pickle spears then watched the hubs devour it!

This is the perfect make head sandwich for the big game.  My  crew loved it!   I hope yours does too!   GAME  ON!!!

Biscotti

Valentine's Day is right around the corner so I'm baking up some treats for my sweets!  No matter how old we get, everyone loves to dunk!  Biscotti is just the right mix of cookie and cake that dunks like no other or can stand alone as a delicious sweet treat.

You'll need:

Base Cookie
2 cups flour
1 cup white sugar
1/3 cup brown sugar
1/4 cup melted butter
2 eggs
2 teaspoons vanilla
1 ounce unsweetened chocolate (melted)
1/2  teaspoon canola or vegetable oil
Baker's Secret Spray

Topping
Milk Chocolate Chips
Vanilla Chips
Dark Chocolate Chips
3 tablespoons canola or vegetable oil

Melt your butter in the microwave.  I use a coffee cup and heat it for 30 seconds.  Melt your unsweetened chocolate squares (chop into individual squares) with 1/2 teaspoon oil in the microwave (30 seconds, stir, repeat).

Mix both the sugars, eggs, vanilla and melted butter, blend well.  Add the sugar mixture to the flour and blend (I use a mixer beater and hand blend)  until the dough starts to set, then switch to using your hands (dusted lightly with flour).

Flip your dough on to a floured cutting board and divide dough into two equal pieces.  Return one piece back to the mixing bowl.  Split the section on your cutting board  and roll each into two 10 inch logs.  

Add melted unsweetened chocolate to the dough in the mixing bowl.  This can be messy, just flour your hands lightly and do it!  Take the chocolate dough to the floured cutting board and divide in two.  Roll into two 10 inch logs.

Place a chocolate dough on top of plain dough and roll to fuse them together.  Place each diagonally in the center of a well sprayed (Baker's Secret is the best)  large baking sheet.  Bake for 20 minutes at 350*  Remove from oven and cool the pan on a wire rack for 15 minutes.  Use a large spatula to transfer dough to a clean floured cutting board.  Use a serrated knife to slice diagonally.  I use my best bread knife for this.  Be gentle, you don't want to crumble your cookie. Re-spray your baking sheet and place slices of cookie cut side down and bake 15 minutes at 300*.  Remove from oven and place on a wire rack to cool completely.

Melt your chocolate and vanilla chips in separate dishes - 10 ounces of chips and 1 Tablespoon of oil.  Microwave 1 minute, stir and repeat.  Drizzle over cooled cookies then place in the fridge for 20 minutes to set the chocolate after each drizzle.  You'll need to refrigerate after each flavor of chocolate topping or they blend together into a very unattractive mess!

Place on a serving tray, garnish with strawberries for a colorful and pretty presentation.  Serve these heavenly treats with your favorite coffee, cocoa or a big chilled glass of milk and let the dunking begin!

Life is Short.
Love is Precious.
Share Special with your Loves as Often as Possible.