Club Sandwhich Roll

By Shivani

Ingredients

• **Chicken**
• 3 1/2 lb chicken
• s and p
• thyme
• drizzle of olive oil
• **Glaze**
• 1 onion
• 1/2 c honey
• 3 tablespoons of grainy mustard
• **Bread**
• 2 c of water just above body temp
• 1 tablespoon dried yeast
• 2 tablespoons of corn meal
• 1 tablespoon honey
• 2 tsp salt
• 3 c apf
• 1/3 c olive oil
• Sun dried tomato
• Cheese

Preparation

Step 1

1. In a pan put on the chicken - s and p and stick the thyme inside. Cook chicken covered with foil for the first 20 minutes at 325 - then pull of the foil and continue cooking in the oven for about 1 1/2 hour at 185.
**Half hour before the chicken is done; bast it with the honey mustard glaze every 5 minutes until it's done**

2. In a mixer - combine the water, yeast, corn meal, honey and salt.
3. Depending on the season and humidity you can as little as 3 c of apf to as much as 4 1/2 c. Start with 2 cups then add the olive oil. Continue add flour.
**The dough should should start climbing up the hook as it mixes but still sticking to the bottom of the bowl. It should not be a tight ball around the hook**
4. At this point you can take the dough out of the mixer and start kneading it by hand. Stop adding flour when the dough starts pulling away from the work surface on it's own. In a bowl a light drizzle of olive oil and let the dough rest for at least an hour. It should double in size.

**ASSEMBLY**
1. A standard loaf pan. Lightly dust the work surface -roll out the dough to the width of the loaf pan.
2. Add the beacon, chicken, sundried tomato, cheese.
Roll and place in the greased loaf pan.
3. Let this rest for a half hour before baking it in the oven.
4. Preheat oven to 375 F. Bake Club Sandwich Roll for 20 minutes at 375 F, then reduce oven temperature to 350 F and bake another 25 minutes. Let Roll cool for 15 minutes, then turn out of pan to cool 30 minutes.