Hot tinned serrano, mozzarella and rocket pesto sandwich

Hot tinned serrano, mozzarella and rocket pesto sandwich

By
From
More Home Comforts
Serves
4–6
Photographer
Peter Cassidy

I don’t know where this idea came from – maybe it was watching Bear Grylls on TV as he was climbing a mountain with his food in a tin box! This is a simple sandwich that can be reheated using a disposable barbecue. If you don’t want to make your own bread, just use a good bought loaf.

Ingredients

Quantity Ingredient

For the bread sponge

Quantity Ingredient
50g very strong flour
50g durum wheat semolina flour
6g fresh yeast
1/4 teaspoon caster sugar
90ml tepid water

For the bread

Quantity Ingredient
unsalted butter, for greasing
450g very strong flour
450g durum wheat semolina flour
2 1/2 teaspoons sea salt
475ml tepid water

For the hot tinned sandwich

Quantity Ingredient
150g rocket leaves
A large bunch basil
1 garlic clove, peeled
50g parmesan cheese, grated
125ml extra virgin olive oil
50g pine nuts, toasted
freshly ground black pepper
3 balls mozzarella cheese, drained and thinly sliced
150g sliced serrano ham

Method

  1. To make the bread sponge, 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.
  2. To make the bread, 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 about two-thirds 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 the dough onto a floured work surface and knead for a few minutes until smooth, then put back into the bowl and leave to prove for 1½ hours.
  3. 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 other half of the dough, then set aside to prove for 1 hour.
  4. Preheat the oven to 220°C. Bake the bread for 45 minutes, then set aside to cool before slicing.
  5. To make your hot tinned sandwich, preheat the oven to 200°C, or light a barbecue and leave until the coals are glowing. Line a 1kg loaf tin with buttered silver foil.
  6. Place three-quarters of the rocket, half the basil, the garlic, Parmesan and olive oil in a food processor or a pestle and mortar and blitz to a fine purée. Add the pine nuts and black pepper to taste, and blitz again until well combined.
  7. Lay two slices of bread out on a work surface and spread with some of the pesto. Layer on the rest of the rocket and basil, the mozzarella and Serrano ham, then top with another slice of bread. Spread with pesto, then repeat, layering up with the remaining ingredients until you have two piles.
  8. 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 on the barbecue for 30 minutes, until hot through.
  9. To serve, simply unwrap the tin and pull the sandwiches out.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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