Mini Mediterranean sandwiches

Mini Mediterranean sandwiches
Mini-picnic-loaf.jpg

Method

  1. To make the bread, sieve the flour into a large bowl, rub in the butter then add the salt and yeast.
  2. Make a well in the centre of the flour, pour in the water and mix together with a round-bladed knife until a smooth dough is formed.
  3. Transfer to a lightly floured surface and knead for about 10 minutes, until the dough no longer feels sticky.
  4. Lightly grease the mini loaf tin. Divide the dough into 12 equal pieces, roll each piece into a sausage shape and place in the loaf tin. Leave to prove in a warm place for about an hour or until doubled in size.
  5. Bake in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 25-30 mins until the loaves are golden on top and sound hollow when tapped underneath. Allow to cool slightly in the tin then remove and transfer to a cooling rack.
  6. In the meantime, lightly brush the pieces of red pepper with oil then place them skin side up on a baking sheet and grill on high, until the skin blackens and blisters. Place the hot peppers into a resealable freezer bag, then leave to cool before scraping off the charred skin.
  7. Cut 4 mini loaves in half and butter each cut surface. Trim the roasted peppers to fit the bottom half of the loaf then add a layer of Parma ham, followed by a slice of mozzarella and some spinach, then top with the other loaf half.
  8. Wrap each sandwich tightly with cling film and refrigerate for at least 4 hours or overnight. When ready to serve, remove the cling film and, if packing in a lunch box, wrap in baking parchment and tie with string.

Recipe from www.lakeland.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

This recipe makes 12 mini loaves so you can freeze what you don't use

Ingredients

FOR THE MINI LOAVES:
250g (9oz) wholemeal flour
250g (9oz) strong white flour, plus extra for kneading
20g (3/4oz) butter
1 tsp salt
1 x 7g sachet fast-acting dried yeast
350ml (12floz) warm water
A little extra butter or Cake Release for greasing
FOR THE FILLING:
A little extra butter or Cake Release for greasing
1 tsp olive oil
15g (1/2oz) butter, softened
100g (4oz) Parma ham or Italian meat of your choice
80g (3oz) mozzarella, drained and sliced
20g (3/4oz) baby spinach, washed and stalks removed

Notes

Time: 1 hour
Serves: 4
Nutrition: n/a