- 3/4 cup of warm water (110 degrees F)
- 1 1/2 tsp. rapid-rise active dry yeast
- 1/4 tsp. sugar
- 2 1/4 cups all-purpose flour, plus more for rolling the dough
- 1 1/2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. balsamic vinegar
- 1 garlic clove, minced
- 1/2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1 rib-eye steak (about 6-8 ounces)
- olive oil
- kosher salt and pepper
- 4 ounces blue cheese (or Gorgonzola)
- 2 cups of baby spinach or arugula
for the dough
1. In the bowl of a stand mixer, combine water, yeast and sugar and let stand for 5 minutes.
2. Add flour, oil and salt and with a dough hook, mix on low speed for about 1 minute, until dough comes together. Increase speed to medium and continue to mix for 10 minutes, until dough is slightly sticky, smooth and elastic.
3. Form the dough into a ball, and place in an oiled bowl. Cover with plastic wrap and let rise, until doubled in size, about 1.5 to 2 hours.
4. Punch down the dough in the bowl and divide into two pieces.
5. Cut parchment paper into 10-inch square, and lightly oil one side of paper.
6. Roll each piece of dough flat into an 8 to 10 inch round. Lay each piece of dough on parchment, and lightly oil the top. Set aside until ready to grill.
for the dressing
1. Combine all dressing ingredients in a small bowl and whisk to combine.
to grill sandwich
1. Preheat grill on high for 30 minutes.
2. Lightly brush each side of the steak with oil and season with salt and pepper.
3. Cook steaks until desired doneness, about 6-10 minutes each side. Set aside.
4. Reduce heat to medium and lay the dough rounds on the grill, parchment side up.
5. Grab one corner of the parchment with tongs and peel off. Grill until the rounds are golden and marked on the underside, about 2 to 3 minutes.
6. Flip the crusts and distribute the cheese over each crust and continue to cook until the cheese is melted, about 2-3 minutes.
7. To assemble the sandwich, slice the steak and top with spinach and dressing. Fold in half and cut each piadini in half.
Source: Weber’s Way to Grill