Filled sandwiches recipe

Lakes On A Plate

from Lakes On A Plate

This sandwich recipe from Lakes on a Plate is a great way of making sure your lunch doesn't fall part in your lunch box

Ingredients

500g strong white flour or whole meal
1 tsp of sugar
1 tsp of salt
1 sachet of dried yeast or 20g of fresh
370ml of warm water

For the cheese and ham filling:

2/3 tbsp of Dijon style mustard
6 slices of dry cured sliced ham
100g of Cheddar or Lancashire cheese grated

For the olive, mozzarella and basil filling:

3 tbsp of black olive tapenade
1 mozzarella ball torn into little pieces
10 -12 basil leaves

METHOD

How to make filled sandwiches

1. To make the dough place the flour, salt and sugar into a mixing bowl, using your hand mix the ingredients together, add in the yeast sachet or if you are using fresh crumble it into the bowl.

2. Pour in the water, add in half of it first then, add a little at a time while mixing with your hands to form a smooth dough. When the dough is smooth and comes away from the bowl cover with a damp cloth or cling film and leave to prove until it doubles in size.

3. Now it's ready to knead; on a lightly floured work surface until silky smooth and easy to work with. Roll out the dough into a rectangle about 30/40 cm long by 20cm deep.

4. For the ham and Cheddar filling: Spread the mustard out onto the dough as if you were buttering bread. Lay the sliced ham on top of the mustard followed by the grated cheese.

5. For the olive, mozzarella and basil filling: Spread the olive tapenade out onto the dough as if you were spreading butter. Scatter the mozzarella over the olive paste followed by the basil leaves.

6. Roll the bread dough from the far side towards yourself to create a Swiss roll shape. Cut the dough into 5cm portions and transfer to a baking tray. Leave to prove for 20 minutes until they double in size and bake in a hot oven for 20-25 minutes until golden and when you tap the bread it sounds hollow