Take your sandwich to the next level with this homemade bread recipe filled with Parmesan, basil and pinenuts.


  • Bread sponge

  • 50g/2oz very strong flour

  • 50g/2oz durum wheat semolina flour

  • 6g fresh yeast

  • 1/4 tsp caster sugar

  • 90ml/31/2 floz tepid water

  • Bread

  • 450g/1lb very strong flour

  • 450g/1lb Durum wheat semolina flour

  • 2 1/2 tsp sea salt

  • 475ml/17floz tepid water

  • Hot tinned sandwich

  • 150g/5oz rocket leaves

  • 1 large bunch basil

  • 1 garlic clove, peeled

  • 50g/2oz parmesan, grated

  • 125ml/41/2fl oz extra virgin olive oil

  • 50g/2oz pine nuts, toasted

  • 1 loaf bread, sliced

  • 150g/5oz sliced Serrano ham

  • 3 balls mozzarella cheese, drained and thinly sliced


  • 1.

    Bread sponge 

  • 2.

    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.

  • Bread:

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Preheat the oven to 220C/425F/Gas 7.

  • 6.

    Place in the oven and bake for 45 minutes, set aside to cool before slicing.

  • Hot tinned sandwich:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Lay two slices of bread out onto a work surface and spread with the pesto.

  • 4.

    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.

  • 5.

    Place the two piles of sandwiches along the length of the lined loaf tin, squeezing them together slightly so that they fit snugly.

  • 6.

    Fold the foil over the top so that everything is enclosed then place in the oven or bbq for 30 minutes until hot through.

  • 7.

    To serve, simply unwrap and pull the sandwiches out.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1700kj
  • Fat Total 54g
  • Saturated Fat 12g
  • Protein 61g
  • Carbohydrate 238g
  • Sugar 7g
  • Sodium 1832mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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