Take your sandwich to the next level with this homemade bread recipe filled with Parmesan, basil and pinenuts.
Put the flour, semolina flour, yeast and sugar into a bowl and mix well. Add the water and whisk to form a thick batter. Cover and set aside to ferment for 1½ hours.
Put the fermented sponge into a kitchen mixer fitted with a dough hook, add the flour, semolina flour and salt then start the machine running.
Add 2/3 of the water to start the dough, then add the remainder of the water a little at a time until a soft dough forms.
Tip onto a floured work surface and knead for a few minutes until smooth, then place back in the bowl and leave to prove for 1½ hours.
Knock the air out of the dough and divide in half, then knead lightly and form into a long sausage, with pointed ends. Transfer to a baking sheet and cut slashes along the top. Repeat with the rest of the dough then set aside to prove for 1 hour.
Preheat the oven to 220C/425F/Gas 7.
Place in the oven and bake for 45 minutes, set aside to cool before slicing.
Hot tinned sandwich:
Preheat the oven to 200C/400F/Gas 6 or light a bbq, and leave until the coals are glowing. Line a 1kg/2lb2oz loaf tin with buttered silver foil.
Place three quarters of the rocket, and half the basil, the garlic, parmesan and olive oil into a food processor or pestle and mortar and blitz to a fine purée. Add the pine nuts and black pepper and blitz again until well combined.
Lay two slices of bread out onto a work surface and spread with the pesto.
Layer the rocket, basil, mozzarella, Serrano ham on top then top with another slice of bread. Spread with pesto, then repeat, layering up with the remaining ingredients until you have two piles.
Place the two piles of sandwiches along the length of the lined loaf tin, squeezing them together slightly so that they fit snugly.
Fold the foil over the top so that everything is enclosed then place in the oven or bbq for 30 minutes until hot through.
To serve, simply unwrap and pull the sandwiches out.
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