Vegetable and Mozzarella Sandwich

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Vegetable and Mozzarella Sandwich
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation

Ingredients

for
6
Ingredients
500 grams Pastry flour
1 cube fresh Yeast
250 milliliters lukewarm water
3 Tbsps olive oil
1 tsp salt
2 bunches Basil
1 garlic clove
3 Tbsps Pine nuts
80 milliliters olive oil
150 grams Mozzarella (in slices)
40 Olives (chopped black)
2 Artichoke hearts (canned, cut into thin slices)
2 dried Tomatoes (in oil)
salt
½ bunch Basil
olive oil (for brushing)
How healthy are the main ingredients?
MozzarellaPine nutsBasilolive oilBasilsalt

Preparation steps

1.

Dissolve yeast in lukewarm water. Measure out flour into a bowl and pour in dissolved yeast. Add olive oil and salt and knead with the dough hook of an electric hand mixer to a smooth dough. Let rest in a warm place for 45 minutes.

2.

Knead dough again well then roll out two fingers thick on a floured surface.

3.

Brush surface with olive oil and sprinkle with salt. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove and let cool. Then cut across.

4.

Combine basil leaves with pine nuts and garlic in a blender, drizzle in olive oil and puree and season with salt and pepper.

5.

Drain tomatoes and cut into strips. Spread bottom half of the bread with pesto leaving a small border free. Top testo with tomatoes and half of the mozzarella, place artichoke slices and remaining mozzarella, sprinkle with olive and top with a layer of basil leaves, place the other bread half on top and press firmly. Serve cut into pieces.