Everyone knows the story of the Earl of Sandwich—that well-to-do Englishman with a penchant for gambling who slapped some meat inside two pieces of bread so that he could direct his attention to a card game. Well, this is Guy Fieri's take on the gamenight sandwich, and a kind of amazing one at that.
More of a bread than a sandwich, Fieri's Texas Hold'em is kind of like a cinnamon raisin swirl bread but instead of cinnamon and sugar, the swirls are chopped brisket, chipotle mayo, havarti, and bacon. See? Just like cinnamon raisin bread.
If you do decide to tackle this epic gamenight snack, be warned that it takes slightly longer than emptying a few bags of chips into bowls or picking up a six-foot sub. The process begins a day in advance by making Fieri's Bring it On Beef Brisket. Cooled and chopped, it becomes the main filling for this giant stuffed loaf. On game day it's just a matter of mixing up a batch of Fieri's dough and stuffing "jelly roll-style" with the rest of the over the top ingredients.
After the bread bakes (be prepared—it doubles in size) and cools, you have a hulking monster of a loaf that slices to reveal deep red layers of cheesy, saucy brisket. This is serious dude food, way more tailgate or poker night than ladies' lunch, but pretty incredible and seriously impressive nonetheless.
As always with our Cook the Book feature, we have five (5) copies of Guy Fieri Food to give away this week.
- Active time: 1 hour
- Total time:5 hours
- 2 cups warm water (110°F)
- 1 tablespoon active dry yeast (about 2 packets)
- 1 tablespoon agave nectar
- 2 tablespoons finely ground cornmeal
- 4 to 5 cups all-purpose flour, plus extra for dusting
- 1 tablespoon fine sea salt
- 1/4 cup grapeseed or canola oil
- 1/2 pound bacon, chopped
- 1 cup 1/4-inch- sliced sweet onion (about 1/2 onion)
- 1/4 cup mayonnaise
- 2 tablespoons Chili Sauce (Recipe Here)
- 1 tablespoon minced chipotle pepper in adobo
- 1/2 cup finely chopped cilantro
- 4 cups shredded or chopped leftover “Bring It On” Beef Brisket (Recipe Here)
- 1/2 cup thin strips roasted red bell pepper
- 1/4 cup shredded Havarti cheese
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter, melted
- 2 tablespoons grated dry Jack cheese
In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10 to 15 minutes, until foamy. Stir in 4 cups of the flour, the sea salt, and the oil. Turn the dough out onto a lightly floured board and knead just until all ingredients are well incorporated and dough is smooth. (Add more flour as needed if sticky). Lightly oil a large glass bowl and place the dough ball into it. Cover the bowl and set aside in a warm place to rise for 1 hour.
In a medium skillet over medium- high heat, cook the bacon until just crisp. With a slotted spoon, transfer the bacon to a paper-towel- lined plate. Add the onion to the rendered fat and cook for 15 to 20 minutes, until soft and deep brown.
In a small bowl, combine the mayonnaise, chili sauce, chipotle, and ¼ cup cilantro and blend well. Refrigerate until needed.
Preheat the oven to 375°F. Lightly grease and flour a 9 by 5- inch loaf pan.
Turn the dough onto a floured surface, sprinkle it with flour, and knead gently until smooth, folding over several times. Flour a rolling pin and roll the dough into a rectangle about 12 by 9 inches.
Spread the dough generously with the chipotle mayonnaise. Cover with the brisket, then the onion, roasted pepper, and bacon. Sprinkle evenly with the Havarti, the remaining cilantro, and cracked pepper.
From the short side, gently roll up the dough “jelly roll” style, tucking in the ends as you go. Place the dough roll in the prepared loaf pan, brush with the melted butter, and sprinkle the top with the dry Jack. Bake for 1 hour 25 minutes, until dark golden brown. You should hear a slightly hollow sound when you tap the bread.
Cool for a full 30 minutes in the pan on a wire rack. Then remove from the loaf pan and slice into 1- inch thick slices. Enjoy immediately.