The Carnegie Pepe Sandwich Recipes

CACIO E PEPE CHEESE PUFFS

Steps:

• Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
• In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
• Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
• Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
• Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
• Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
• Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)

THE SEP PEP SANDWICH

Steps:

• Preheat oven to 375 degrees F.
• Make the Garlic Sauce: In a medium bowl, microwave the butter on high until melted, about 3 minutes. Whisk in the garlic.
• In another medium bowl, whisk together the pizza sauce, tomato juice, garlic, and salt. Set aside.
• Slice off part of the rounded side of each bread half to create a flat surface. (This will allow the bread to lay flat in the oven.) Cut the loaves open, lengthwise, keeping them intact like a book. Cut each loaf in half, crosswise, to make 4 sections. Arrange the bread on a baking sheet.
• Using a brush, slather the bread with the garlic sauce. Using a ladle or spoon, cover the bread with tomato sauce (be sure to cover to the edges to prevent burning).
• Spread about 1/4 of the mushrooms and mozzarella, and 1/2 cup (about 20 slices) of pepperoni across each loaf section and sprinkle with oregano.
• Bake until all the cheese is melted and the bread is golden brown, about 8 to10 minutes. Serve immediately.