Bennigan’s Turkey O’Toole®
Melted Swiss cheese and smoky honey Dijon dressing top a healthy portion of thinly sliced turkey breast. Served on Bennigan’s special toasted pretzel roll
2 1/4 teaspoons dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
1/4 cup butter - softened
3 tablespoons baking soda
2 quarts water
1 large egg yolk
In a small bowl, whisk the yeast and 1/4 cup of the water until smooth.
In the bowl of a heavy duty electric mixer fitted with the dough hook, combine the remaining 1 cup water, the bread flower, yeast mixture, salt, and butter. Mix at slow speed for three minutes, scraping down the sides of the bowl and the hook as necessary the mixture blends evenly. When the ingredients are well combined, increase the mixture speed to high and continue mixing and occasionally scraping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand.
Turn the ball of dough out onto a lightly flowered work surface and let rest for five minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside.Cut the dough into eight equal pieces, approximately 4 ounces in size. Roll each into a five inch long cylinder about one inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long, of even thickness throughout the entire length. Tie the rope into a loose knot in the center, then tuck the ends under the middle and mold gently into an attractive shape. Place on the prepared baking sheet. Repeat with the remaining pieces of dough.
When the pretzel dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30 to 50 minutes. Freeze the shaped, risen pretzel dough uncovered on the baking sheet for at least 2 hrs. and up to 24 hrs; the dough should be frozen solid.
Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees F. Remove the pan from the freezer and, using a large flat skimmer, dip each frozen roll in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg and water mixture, then sprinkle coarse salt over them. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees F and bake for 8-12 minutes more.
Bennigan’s Honey Dijon Salad Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice +1 teaspoon lemon juice
In a mixing bowl, combine the sour cream, mayonnaise, and mustard. Blend thoroughly using a wire whisk.
Slowly pour in the honey and lemon juice. Continue mixing ingredients until dressing is smooth and well combined.
Assembling the Turkey O’Toole
Pretzel Roll sliced in half
2-3 ounces Sliced Turkey (good quality deli sliced turkey, Boar’s Head is a good brand)
1Slice Swiss Cheese (Boar’s Head Swiss)
Honey Dijon Dressing
Spread approximately 1 Tablespoon Honey Dijon Dressing on top and bottom pretzel roll. Add turkey to bottom portion of pretzel roll and top with 1 slice of swiss cheese.
Put sandwich under preheated broiler to just melt cheese.
Remove from broiler and place the top portion of the pretzel roll on top of sandwich.
Source: Bennigan’s Escape from the Everyday Cookbook