Vegetable and Mozzarella Sandwich
Ingredients
- 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)
Preparation steps
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.
Knead dough again well then roll out two fingers thick on a floured surface.
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.
Combine basil leaves with pine nuts and garlic in a blender, drizzle in olive oil and puree and season with salt and pepper.
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.
