Squid Submarine Sandwich

Name: Squid Submarine Sandwich
Ingredients: 1 Tbsp. chopped marjoram; 2 lbs. cleaned fresh squid (tubes and tentacles); ¼ cup fresh breadcrumbs; 1 Tbsp. chopped Italian parsley; Flour, as needed; Prepared tomato sauce, as needed; ½ tsp. red chile flakes; Olive oil, as needed; 1½ oz. fresh brewer’s yeast; 1 tsp. salt; Eggs, as needed, beaten (for egg wash); 2 Tbsp. squid ink; 2 lbs. all-purpose flour; 2 oz. melted butter; 1 tsp. sugar; ½ cup milk; 2 cups warm water; Salt and fresh ground black pepper, to taste; 2 lbs. cleaned fresh squid (tubes and tentacles); 1 shallot, finely diced; Salt and fresh ground black pepper, to taste; 2 Tbsp. extra virgin olive oil; 2 garlic cloves, minced; Eggs, as needed, beaten (for egg wash); Sesame seeds, as needed (for sprinkling)

Preparation info

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Ink Bread

1½ oz. fresh brewer’s yeast
½ cup milk
2

Fish course
Sandwich
Pescatarian

Method

In the bowl of a mixer fitted with a dough hook, place all the ingredients except the flour and salt. Place mixer on low speed and allow the yeast to dissolve and the ingredients to incorporate. Add the flour and salt and mix into a ball. Cover the bowl with a dry towel and place in a warm area of the kitchen, allowing the dough to rise until nearly double in size. Punch down the dough and tran