Copy Cat Earl of Sandwich Pizza Sandwich Recipe

Recently during our Disney World vacation, we had the pleasure of dining at the Earl of Sandwich restaurant.  It is located in Downtown Disney and you can use your Quick Service Dining credits for this location as well.  My son fell in love with their Pizza Sandwich.  This concept is not a new one, it is like making pizza on rolls.  It is, however, the first time we have seen it made like a sandwich.  It is a hot sandwich made open face and put though the broiler.  Once the cheese is melted and the bread is crisp on the outside it is placed together like a sandwich. As soon as I came home, I knew I had to duplicate this recipe for my son.  Our plan is to take it out of the oven and place two sides together.  We will let the sandwich cool slightly, wrap it in foil and send it to school as lunch so my son can have something warm and delicious.

I'm using fresh baked Gluten Free rolls but your options are endless.  You can use bread and your George Foreman Grill or Panini Maker.

1 half batch of Roll Batter
2 Tablespoons of Super Secret Tomato Sauce (recipe to follow
1/4 cup Mozzarella Cheese

• First, I used my second day rolls as suggested HERE.  I just took the batter out of the refrigerator and baked them up at 350 degrees for 25 minutes.  Leave oven on.
• Leave rolls on cooling rack for a few minutes while you assemble other ingredients.  
• Slice open the rolls and add a tablespoon of tomato sauce to both sides.
• Sprinkle on cheese to both sides (careful not to over do it or the sandwich will be sloppy).
• Bake in oven on a vented pan (see pic above) for 350 degrees for 15 minutes or until roll is crisp and cheese is melted.

I'm going to share this recipe with:

1. Tasty Tuesday
2. Tempt my Tummy Tuesday
3. Tuesday's at the Table
4. Slightly Indulgent Tuesday
5. What's on the Menu Wednesday
6. Just Something I Whipped Up

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Gluten Free Hamburger Bun Recipe

See bottom for a tip on having Quick Fresh Gluten Free Baked Rolls two days in a row

I have not explored much into the realm of mixing my own gluten free flour.  I heavily rely on Pamela's Mix for my baking needs.  I find bread made from Pamela's mix surprisingly delicious when fresh. When I occasionally do mix my own flour blend, it is usually for cake products.  I like to use high nutrient grains that allow my product to be moist and tender.  I will usually mix up Tapioca flour, Potato Flour, Rice Flour, Surghum flour and millet.  I am more of a mad scientist four mixer right now and have no real method.  So for now, I am going to tell you about Pamela's.

I will never forget the first time I baked myself a fresh loaf of bread made from Pamela's Amazing Wheat Free and Gluten Free Bread Mix.  It had been over 3 months since I had any bread at all but the taste of wheat bread was still fresh in my memory.  I left for the evening with the hot loaf cooling on the rack.  When I returned and made a sandwich, I was so overjoyed.  Sadly though, like all gluten free bread, it does not keep well.

Add Batter to Pan

Smooth with Oiled Hand

Risen Dough

Golden and Delicious

Mostly they turn out smooth topped but this nice crackly look reminds me of Kaiser Rolls!

I like to have hamburgers on the menu for dinner occasionally. When that happens, I will whip up a batch of hamburger buns.  Sounds super crazy homemaker lady-ish I know.  Something maybe most folks do not have time to do.  It is really not that hard with Gluten free baking.  The whole process from start to in the oven to rise takes only 5 ingredients and 7 minutes.  I have done it so many times now I can tell you the ingredients by heart.  In my 2 cups measuring cup I am going to add (in this order):

2 room temperature eggs (or refrigerated eggs warmed in some warm water)
1/4 cup Oil
Warm Water (110 degrees) - enough to make 2 cups liquid measure
1 packet of Rapid Rise Yeast
1 teaspoon Sugar

Mix well and let yeast proof.

Turn oven on to lowest setting (170 to 200 degrees).  Once it beeps telling you the oven is preheated, turn the oven off.

Add:

3 1/2 cups  Bread Mix

Into your stand mixer bowl with whip attachment.  Leave to whip 4 or 5 minutes.  Look at your dough and make sure it is not too dry.  It should not all stick up into the whipping paddle.  Add up to 2 tablespoons of additional water as necessary.

Place heaping teaspoons full of dough onto muffin top pan.
Smooth out dough with oiled hands.  When smoothed out, you will have just slightly more than the well for the batter.

Set pan of rolls into oven to rise for 1 hour.  Meanwhile, start on other dinner tasks.  Once risen,

Bake at 350 degrees for 25 minutes.

TIP:

Don't bake all the batter at once.  Bake half and leave the rest in the fridge overnight.  The next day you will have fresh made  dough to pop in the oven. It works out just as well. I like to take this opportunity to have fresh baked rolls for school lunches.

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Menu Plan Monday - Week of August 9th

Monday
Ham Steak - Pan fried served with a pineapple sauce and Parsley Potatoes.  Pineapple Upside down Cake for dessert.

Tuesday
Sirloin Roast - Marinaded in red wine and spices and baked to perfection.  Serve with Mashed Potatoes.

Wednesday:
Twice Baked Pork Chops - Chops are pan fried with a crust and then left to marinade in the oven until tender in a lovely white wine and cream of mushroom sauce .  Served with Rice a Roni and Chocolate Chip Cookies.

Friday:
Gnocchi - Soft and tender potato dumplings that my kids just adore.  I love to serve this with a meat sauce.  This time I'm going to start with my super secret tomato sauce (recipe to follow) which is jam packed with summer Zucchini and veggies and pureed into oblivion.  Then I'll add some ground pork.  I'm going to try my hand at Gluten Free Garlic Sticks.  Well see how that works out.

Saturday:

Hot Dogs - We love the new Oscar Mayer Angus without nitrites (<- click there for coupon).  The flavor is good and I am lulled into what might be a false sense of security with the no nitrites thing.  They still have it, it is just from celery instead of man made.   Served with Baked Beans or sugar beans are what I called them in order to get my kids to eat them.  No hot dog buns for us, have not figured out Gluten Free hot dog buns yet.  We currently wrap the dogs in bread.  I'm going to eventually try this pan with a french bread recipe to keep the dough light.  I'm betting it will be a raging success!  Home Made Ice Cream for Dessert.

Sunday
Pizza - Thank you Heather my friend, for pointing me to this "Chebe bread" recipe.  It is so awesome for pizza.  One of these days I want to add the additional baking powder and try the bread as a pita.  Make the lunchable size pizza and use them for School Lunches too!  I'll serve this with a tossed salad.

Need more ideas:

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans there.

• Heather at CeliacFamily.com is hosting Gluten-Free Menu Swap this week.  Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.

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Buffalo Wings Recipe

Naturally Gluten Free, wonderfully delicious.  They are so simple to make with only 4 ingredients.  We do not like using salt or salted butter for this recipe.  The recipe is perfect just slightly sweet with just the right amount of spice.  There is no other brand for us except Louisiana Hot Sauce.  It took us a lot of trial and error to get it perfect for us.  This is OUR family's "perfect" recipe.

These little chicken wings are also a good idea for the kids lunches.  Serve with celery and ranch dressing.

1 Garlic Clove, chopped or a teaspoon
5 tablespoons of UNSALTED Butter
1/4 cup "Louisiana Hot Sauce"
Dozen Chicken Wings

1. Preheat oven to 400 degrees.
2. Place wings on a cooling rack on top of a half sheet pan (industrial cookie sheet with sides).
3. Cook wings for 30 minutes.  Turn wings over.  Continue cooking 30 more minutes.
4. Meanwhile melt butter.  Add garlic and hot sauce in a bowl large enough to hold all the chicken (I like to use my stainless bowls).
5. Remove hot wings from oven and transfer to bowl.
6. Toss to coat.

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Amazon Sale: Save up to 25% off Pamela's Cookies

I have been doing some research on back to school lunch options.  My recent quest was for cookies.  I have tried one brand so far.  In speaking to some gluten free mommies, I have been advised that Pamela's cookies are a good choice for packed lunches.  I also received lots of great recipes to try (more later on that) as well as other pre-packaged cookie options.

I am ticket shocked at the price with shipping at some of the options.  You can pay as much as $2.80 a cookie with shipping for some products.  I feel a tiny bit like its the fleecing of the special diet America and simply will not pay that much for a single cookie.  That is why I am in love with the Amazon Prime program.  I has rewarded me so many times with its free shipping.


This morning I received a message in my email box about Pamela's cookies - Grocery Back To School sale.  Here is the deal I worked up based on the sale.

Simplebites Chocolate Chip Mini Cookies, 7 oz. pouches (pack of 6)

Sale Price: $16.92 (must look for Prime listing)
Subtract - $1.69 Back to School Promotion
Subtract - $2.54 Subscribe and Save (I signed up for every 6 months delivery)

Final Price: $12.69 with 2 day shipping for 6 pouches

Thats $2.11 per 7 ounce bag.  AWESOME!

Side note.  You should not be afraid to sign up for subscribe and save program.  You are in charge of your shipments.

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Menu Plan Monday - Week of August 2nd, 2010

This week I want to focus on a menu plan that is cost effective.  I believe that it is a good idea to have a menu plan that is low cost.  No coupons necessary, just look out for sales and managers specials.  I do not expect folks to eat this way all the time.

Monday:
Baked Chicken Legs ($.59 cents a pound on sale)
Rice a Roni (home made so the cost of 1 cup of rice and 1/2 cup of pasta)
Vegetable

Tuesday:
Hotdogs ($.99 on the managers discount rack)
Baked Beans ($1.50 per can)
Ore-Ida Tater Tots ($1.70 a bag)

Wednesday:
Grilled Brats ($3 pack)
Sauteed Cabbage($.50 pound)
Mashed Potatoes ($1.80 for 5 pound bag)

Thursday:
Taco Dinner ($2.00 for a 1 pound roll of beef)
Refried Beans ($1.50 dried pack makes 3 jars)
Home Made Tortillas (buy your own for $1.50 a pack)
Spanish Rice (1.50 for a bag of white rice 2 cups per pound bag, $.75 )

Friday:
Chicken Cutlets ($.99 a pound on sale one week)
Annies GF Mac and Cheese ($3 box)
Corn

Saturday:
Gnucchi (I make mine home made from potatoes, but a purchase boxed pasta is $3 from Walmart)
Meat Sauce ($2.00 a roll of beef, $1 can of pre-made sauce)
Home Made Rolls (calculated to be $2.50 per recipe)

Sunday:
Hamburgers ($2 roll of beef makes 5/6 hamburgers)
on Home Made Rolls (calculated to be $2.50 per recipe)
Ore-Ida Steak Fries ($1.70 a bag)

Lunches:
Bear Creek Potato Soup $2.50 a bag
Home Made Lunchables ($2.50 for bologna and cheese slices, crackers)
Mini Pizzas (Ingredients calculated to be $3.00 per batch)
Chicken Nuggets ($.99 a pound, one pound per two kids)
Leftovers

The entire plan rounds out to be $50 dollars.  Sounds like a lot for a low cost week, I know.  Remember it is a gluten free diet so there is only so much you can do to cut costs there.

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Gluten free Mac and Cheese Recipe

I have been thinking a lot about back to school lunches.  This year my gluten free daughter starts Kindergarten and I have decided that both children will pack a lunch.  The idea of packing a lunch scares me.  I myself do not like to eat the same lunch every day and do not expect them to eat a sandwich every day either.  After all, I am asking my son to skip the hot meal for my packed lunches.  But to come up with unique yet yummy ideas for kids every school day?  YIKES.  So I will start posting a series of ideas I have for back to school lunches.  Please, join me with your ideas won't you?

This recipe is what I like to call extraordinarily ordinary food.  Just the way my children like it.  Not too spicy, not too bland yet tasty enough for an adult ~ kid friendly food.  This recipe is indeed hearty enough to be a lunch.  I use Tinkyada noodles because I think that they are heartier.  Personally I think Tinkyada is a dead ringer for wheat pasta.  Don't get me wrong, I love Annies Gluten Free Mac and Cheese.  Its just that the noodles are so small.  The Tinkyada eblows remind me more of what mom used to bake in the oven.

1/4 cup Butter or Margarine
1 Onion, chopped
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/8 teaspoon black Pepper
16 ounce package of Elbows
3 cups Warm Water
1 Herb Ox Bouillon Cube (chicken)
2 Tablespoons Rice Flour (I have used Betty Crocker's Gluten Free Bisquick also)
1 12-13 ounce can evaporated Milk
2 cups Shredded Extra Sharp Cheese

• Melt the butter in a heavy skillet.
• Add the onion and seasonings.  Sauté for a two minutes.
• Add Elbows, water and bouillon.  
• Cover and simmer 10-5 minutes or until macaroni is almost done.
• Add the flour and stir.
• Stir in the evaporated milk and cheese.
• Simmer and stir until cheese is melted.

I am going to store some of this in a twist top container for lunches.

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