The Bloody Mary

The Bloody Mary

Ingredients








































Cooking Instructions

1

For pickles: Combine first 7 ingredients in quart jar. Shake to dissolve salt. Slice cucumber into thin slices. Place in jar with pickling liquid; refrigerate at least 2 hours or up to 3 days.


2

For bread: Combine warm water and yeast in bowl of  stand mixer; let sit 5 minutes until foamy. Add flour and salt, knead with dough hook (or by hand) for 10 minutes. Dough should be smooth and slightly sticky. Remove dough from bowl and pat into a rectangle, approximately 12x8 inches. Spread chopped olives evenly over dough, pressing them in with fingers. Sprinkle parmesan evenly over olives. Roll dough up jelly roll-style into log, shape log into a spiral. Place in oiled bowl and let rise 1 hour or until doubled in size. Punch down dough and reshape into ball. Return to bowl and let rise 30 minutes. Remove dough from bowl; gently shape into round loaf. Place on parchment paper on flat surface covered loosely with a light towel; let rise for 30-45 minutes or until a fingerprint springs back slowly. 


3

Heat oven and baking stone to 425°F and continue to heat 30 minutes. Slide parchment paper and dough onto stone; bake 20 minutes. Reduce heat to 375°F and continue baking 25-35 minutes until bread is brown and sounds hollow when tapped on bottom. Cool completely before slicing.


4

For beer cheese: Place cream cheese in bowl of mixer; blend until softened. Add beer, Worcestershire sauce and cayenne; beat until smooth. Add cheddar; mix until combined. Mixture will be thick. Set aside.


5

For relish: Place all relish ingredients in small saucepan; bring to boil over medium-high heat. Continue cooking, stirring occasionally, until liquid is reduced and mixture is thick with consistency of jam, about 15 minutes.


6

For assembly: Slice bread into 8 slices; butter 1 side of each slice. Place buttered side down on hot griddle over medium heat until golden brown and crunchy. Meanwhile, heat broiler. On untoasted side of 4 bread slices, place a layer of cheese curds and broil until melted, about 2-3 minutes. Arrange 2 tomato slices on top of melted cheese curds, season with a pinch of salt and pepper, and top with 1 slice of mozzarella. 


7

On remaining 4 slices, spread a thick layer of beer cheese on untoasted side. Place 2 slices bacon over spread, followed by 1 mozzarella slice. Broil all slices until mozzarella melts, about 1-2 minutes. Spread 2-3 tablespoons of relish on 4 of the slices and arrange 3 pickle slices and 4-6 celery leaves over. Close sandwiches with prepared slices and serve immediately.


Ingredients








































Cooking Instructions

1

For pickles: Combine first 7 ingredients in quart jar. Shake to dissolve salt. Slice cucumber into thin slices. Place in jar with pickling liquid; refrigerate at least 2 hours or up to 3 days.


2

For bread: Combine warm water and yeast in bowl of  stand mixer; let sit 5 minutes until foamy. Add flour and salt, knead with dough hook (or by hand) for 10 minutes. Dough should be smooth and slightly sticky. Remove dough from bowl and pat into a rectangle, approximately 12x8 inches. Spread chopped olives evenly over dough, pressing them in with fingers. Sprinkle parmesan evenly over olives. Roll dough up jelly roll-style into log, shape log into a spiral. Place in oiled bowl and let rise 1 hour or until doubled in size. Punch down dough and reshape into ball. Return to bowl and let rise 30 minutes. Remove dough from bowl; gently shape into round loaf. Place on parchment paper on flat surface covered loosely with a light towel; let rise for 30-45 minutes or until a fingerprint springs back slowly. 


3

Heat oven and baking stone to 425°F and continue to heat 30 minutes. Slide parchment paper and dough onto stone; bake 20 minutes. Reduce heat to 375°F and continue baking 25-35 minutes until bread is brown and sounds hollow when tapped on bottom. Cool completely before slicing.


4

For beer cheese: Place cream cheese in bowl of mixer; blend until softened. Add beer, Worcestershire sauce and cayenne; beat until smooth. Add cheddar; mix until combined. Mixture will be thick. Set aside.


5

For relish: Place all relish ingredients in small saucepan; bring to boil over medium-high heat. Continue cooking, stirring occasionally, until liquid is reduced and mixture is thick with consistency of jam, about 15 minutes.


6

For assembly: Slice bread into 8 slices; butter 1 side of each slice. Place buttered side down on hot griddle over medium heat until golden brown and crunchy. Meanwhile, heat broiler. On untoasted side of 4 bread slices, place a layer of cheese curds and broil until melted, about 2-3 minutes. Arrange 2 tomato slices on top of melted cheese curds, season with a pinch of salt and pepper, and top with 1 slice of mozzarella. 


7

On remaining 4 slices, spread a thick layer of beer cheese on untoasted side. Place 2 slices bacon over spread, followed by 1 mozzarella slice. Broil all slices until mozzarella melts, about 1-2 minutes. Spread 2-3 tablespoons of relish on 4 of the slices and arrange 3 pickle slices and 4-6 celery leaves over. Close sandwiches with prepared slices and serve immediately.


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