Panuozzo sandwich
Make your own baguettes and pesto to make these pizza-inspired sandwiches for the whole family. They're surprisingly quick and easy to make and are great for lunch or a light dinner
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 300g strong white bread flour, plus extra for dusting
- 3g (about half a sachet) fast-action dried yeast
- 1tbsp olive oil
- 1tomato, halved and sliced
- 4slices cooked ham
- 150g mozzarella ball, sliced and seasoned
- small handful of rocket (optional)
- 6tbsp pesto (see below for the recipe)
- 1tbsp olive oil
Instructions
Step 1
Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.Step 2
Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.Step 3
To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.