Deli Sandwich Dutch Baby
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You want the fluffy indulgence of pancakes, the savory flavor of a breakfast sandwich and you refuse to spend brunch babysitting the stove. This deli sandwich Dutch baby—from Melina Hammer’s A Year at Catbird Cottage—has everything you’re looking for.
“This impressive dish requires a scorching hot oven and pan to give the batter loft,” she writes. “Crispy edges and a fluffy interior are a dynamic canvas for zippy elements such as cornichons, cured meat, salty cheese and bright greens.”
Use the toppings here as a starting point, but feel free to swap elements to suit your own tastes. “When I make this for guests in summer, it’s usually loaded with a colorful tomato salad and sometimes creamy burrata,” Hammer explains. Just don’t open the oven to check on the progress—uninterrupted heat is the key to producing those puffed edges.
Reprinted with permission from A Year at Catbird Cottage: Recipes for a Nourished Life. Copyright © 2022 by Melina Hammer. Photography Copyright © 2022 by Melina Hammer. Published by Ten Speed Press, an imprint of Penguin Random House.
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
3 eggs, at room temperature
¾ cup whole milk, at room temperature
½ cup all-purpose flour
3 tablespoons salted butter, cubed
2 slices blue cheese, such as Saint Agur triple-cream blue
3 to 5 cornichons, thinly sliced lengthwise
4 slices prosciutto, salami, or mortadella
Quick pickled red onions, to garnish
2 cups microgreens, shoots, soft herbs or a combination
Freshly ground black pepper
1. With a heavy enameled or cast iron 9-inch pan inside it, preheat the oven to 425°F.
2. Make the Dutch baby: In a small bowl, combine the salt, pepper and nutmeg. Crack the eggs into a high-speed blender and blend on medium-high for 45 seconds, until the mixture is very frothy. With the cap removed, stream in the milk on the same speed until well incorporated.
3. Stop the blender and add the flour and spice mixture. Run the blender for only a few seconds to incorporate the dry ingredients, then stop. Carefully remove the hot pan from the oven and add the cubed butter. It should sizzle immediately on contact. Gently and quickly return it to the oven to finish melting.
4. Scrape down the sides of the blender, then bring the pan back out of the oven and swirl the melted butter along the sides to coat, then carefully but swiftly pour the egg mixture into pan. Quickly return the pan to the oven and bake until deeply golden and puffed, 20 to 25 minutes. Do not open the oven at any point except to remove the pan when the Dutch baby is done, as the hot air required to give it loft will dissipate, hampering its rise.
5. Add the toppings: Have all toppings at the ready, as the Dutch baby will begin to deflate as soon as it is taken out of the oven. Shingle the cheese onto the Dutch baby. Next to the cheese, add a cluster of cornichons, followed by prosciutto ribbons draped in a pile. Nestle in a bunch of pickled onions and a tangle of greens. Bring the Dutch baby to the table, set on a trivet, finish with a few grinds of black pepper and eat at once.