Brady’s hail mary sandwich


Ok…your not going to like this, but I know us guys will absolutely go crazy. This is my Brady’s hail mary sandwich. We start with pull apart, beer cheese and mustard bread….YES you heard me right…beer…cheese….and mustard bread…Onto this we add bacon, ham, more cheese, lettuce, tomatoe, mayo, and of course….mushrooms and onions that have been sauteed with a bit of red wine vinegar. So here’s the sandwich bread.

Bread
8 tablespoons unsalted butter
1/2 cup plus 2/3 beer guinness draught
5 cups all-purpose flour, divided
2/3 cup rye flour (use additional all purpose flour as sub)
4 tablespoons granulated sugar
2 packages instant yeast
2 teaspoon table salt
4 large eggs, at room temperature

Filling
6 tablespoon unsalted butter
2 tablespoon spicy dijon mustard
3 teaspoons Worcestershire sauce
2 Dash of srarchia
2 teaspoon mustard powder
2 teaspoon paprika
1 teaspoon table salt
some black pepper
3 cups shredded sharp cheddar

In a small saucepan, heat the butter and 1/2 cup of beer, just until the butter has melted. Remove from heat and add the remaining 2/3 cup beer. Set aside to cool down slightly. You want the mixture warm (110 to 116 degrees), but not steaming hot.

Stir together 4 cups of the all-purpose flour, sugar, yeast and table salt. With the mixer on low, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 1 cup all-purpose flour and all of the rye flour, mixing until just combined. Replace paddle with a dough hook and let the machine knead the dough for 3 to 4 minutes on low.

Oil a large bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled.

I love to do this ahead by also resting the dough in the fridge overnight — wrapped tightly with plastic. The next day, let it rest at room temperature for an hour before rolling out.

In the same small saucepan you used for the butter and beer, melt the 6 tablespoons butter. Remove from heat and whisk in mustard, Worcestershire and hot sauce until smooth. Set aside.

In the bottom of a medium bowl, stir together mustard powder, paprika, table salt and some ground black pepper. Add shredded cheddar and toss until grated strands are evenly coated with spices. I like to keep this in the fridge until needed so it doesn’t get soft and clumpy, making it harder to sprinkle over the dough.

Either coat a 9-by-5 loaf pan lightly with oil or a nonstick spray and set aside.

Turn dough out onto a well-floured counter and roll the dough into a 40-by-24-inch rectangle, making sure it doesn’t stick to the counter by lifting sections and re-flouring the counter as needed. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface, right up to the edges. Cut the dough crosswise into 5 strips; each should be 12-by-4 inches. Sprinkle the first one evenly with a heaping 1/4 cup of the grated cheese. Gently place another strip on top of it, coat it with another heaping 1/4 cup of cheese, and repeat with remaining strips until they are stacked 5-high and all of the cheese is used.

With your very sharpest serrated knife, gently and I mean gently! The lightest sawing motions the weight of the blade will allow! — cut your stack into 6 to 7 2-inch segments (each stacked segment should be 4-by-2 inches).

Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer. I make this easier by standing my loaf pan up on its short end to make the next part easier. If, when you finish filing all of your dough stacks, you ended up with less than needed for the dough “cards” to reach the end of the pan, when you return the pan to rest flat on the counter again, just shimmy it a little so the dough centers. It will all even out in the final rise/oven. If you ended up with toomany dough cards, before you add the last stack, simply press gently on the dough already filed to make room for it.

Loosely cover the pan with more plastic wrap and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees.

Bake loaf for 25 to 35 minutes, until puffed and brown. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve warm with cold beer.

Loaf pulls apart the best when it is hot or warm. If it has cooled beyond the point that the layers wish to easily separate, simply serve it in thin slices.

Now slice up your ham, cook your bacon, add bacon, ham, more cheese, lettuce, tomatoe, mayo, and of course….mushrooms and onions that have been sauteed with a bit of red wine vinegar. Put together and your golden for the next game with your friends.

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