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Sandwiches Stuffed with Salted Snails » Simple and Healthy Recipe! ✅

Many in our family love escargot… Mom stuffed them with mushrooms, Dad served them with a puff pastry filling, and years ago I found a recipe for stuffing them into sandwiches. The recipe came from La Cucina Italiana and I made it a couple of times and then lost the recipe. I’ve tried to recreate it here by using half the recipe for our favorite “pizza” bread instead of the more delicate sandwich originally offered. The result is extremely good and offers everyone a way to eat their own “standing” snails. —Inpatscucina

ingredients
  • For the sandwiches and garlic butter
  • 3/4 cup of water

  • 1 teaspoon of active dry yeast

  • 1 tablespoon olive oil (plus a little more to cover the dough)

  • 1 teaspoon of sugar

  • 1 1/2 teaspoon salt

  • 2 cups bread flour (plus more for kneading)

  • 1 stick of soft, salted butter

  • 2 large garlic cloves, minced

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • 1 tablespoon finely chopped fresh parsley

  • For the filling and to mount everything
  • 1/3 cup extra virgin olive oil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon salt

  • 1 clove garlic

  • 1 jar of 24 very large snails

  • the sandwich dough

  • garlic butter

Indications
  1. For the sandwiches and garlic butter
  2. Heat the water from 100 degrees F to 105 degrees F and add the yeast. Let stand about 10 minutes and then add the sugar, salt and olive oil.

  3. In a medium bowl, put the flour and add the liquid mixture. Form into a ball and knead, adding more flour if necessary, until mixture is smooth and elastic, about 10 minutes. Put the dough in a bowl greased with oil, cover and let rise until it doubles its dough.

  4. Meanwhile, make the garlic butter by combining the butter, garlic, basil, oregano, pepper, and parsley.

  1. For the filling and to mount everything
  2. Put the olive oil, oregano, basil, salt and garlic clove in a mini food processor and blend until the garlic breaks up completely. Set aside.

  3. Take the yeast dough and form a long “log” and then cut it into 24 equal parts.

  4. Take a piece of dough and shape it into a flat circle about 1 1/2 to 2 inches in diameter. Place about a teaspoon of garlic butter in the center, top with a seashell, and then wrap the dough, sealing it carefully. Place the ball seam side down on a large baking sheet lined with parchment paper. Repeat for the other 23 pieces.

  5. Brush each bun with a little olive oil and then let the buns rest for 30-45 minutes.

  6. Bake the sandwiches in a preheated 400 degree oven for 15-20 minutes until lightly browned.

I think I got my love of food and cooking from my mom, who was an amazing cook. It would have started baking and freezing a month before Christmas to host our big open house on Christmas afternoon. I watched and learned… even today I try not to procrastinate when it comes to entertainment. My style of cooking is pretty much everywhere, although I am definitely partial to Greek and Italian cuisine. Oh yeah, add a bit of Cajun too!

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