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Ingredients
Sandwich with Goat Cheese, Tomatoes, Celery and Coriander
- For the dough
- 18 ozs Pastry flour
- 1 cube Yeast (1.5 ounce)
- 8 ½ ozs lukewarm water
- 1 generous pinch salt
- 1 tsp coarse Sea salt (to sprinkle)
- 2 ½ ozs pitted black Olives
- 1 Tbsp Caper
- 1 pinch ground coriander
- Pastry flour (for the work surface)
- For the streusel
- 7 Tbsps butter
- 5 ½ Tbsps Pastry flour
- 3 ozs chopped Nut
- 1 generous pinch salt
- sunflower oil (for baking sheet)
- olive oil (for brushing)
For the dough: Dissolve the yeast in the water and knead with the flour and the table salt to a smooth dough, cover and let rise about 1 hour in a warm place. Drain and chop the capers. Chop the olives coarsely and knead with the capers and coriander into the batter. Then knead the dough on a floured surface, divide into 4-6 portions and form into balls. Then form into flat round cakes of about 4 1/2-inches.
For the streusel: In a bowl, mix the butter with the flour and the nuts and the salt and knead to big crumbs. Preheat the oven to 425°F. Place the patties on a greased baking sheet. Sprinkle the streusel over the patties and brush with a little oil and let rise until puffed, about 20 minutes. Bake 5 minutes. Fill a small cup with water, open the oven door briefly, pour the water onto the oven floor, and close the door immediately. Bake until lightly browned, about 10 minutes. Remove and let cool.
Cut the bread horizontally and spread with butter. Cut the goat cheese into slices. Rinse the tomatoes, pat dry and cut into slices. Rinse the celery and celery leaves. Shake the leaves dry, cut the stalks lengthwise into strips and then crosswise into 6- 6 1/2-inch long pieces. Top the bread with the celery leaves, spread the cheese and celery on the bread. Season with salt and pepper, put the tops on and serve.
(Percentage of daily recommendation)
| Calorie | 1,073 cal. | (51 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 43.8 g | (146 %) |