Giant Sandwich
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 3 tablespoon olive oil
- 250 ml water, lukewarm
- 1 pack dry yeast
- 2 ½ teaspoons sugar
- 2 ½ teaspoons salt
- Flour, for dusting
For covering:
- 4 tablespoon yogurt, Turkish
- Seasoned Salt
- 10 slices cooked ham or smoked ham
- 10 cm cucumber (s), thinly sliced
- 4 tablespoon crabs
- 8 cherry tomato (s), sliced
- 10 slices cheese, e.g. Gouda
- Salad, e.g. Chinese cabbage leaves
- Hamburger sauce
Print Recipe
Pin Recipe Instructions
- Ciabatta:
- Mix the ingredients for the dough together and knead vigorously for a good 10 minutes until a smooth dough is formed. Put in a floured bowl and cover and let rise in a warm place (e.g. water bath) for about 1 hour until it has risen to about twice its size.
- Take the dough out of the bowl after the resting time and do NOT knead it, just separate it into 2 parts and shape into two elongated loaves of bread and press flat (each loaf approx. 30 cm long, 4 cm wide, 2 cm high). Place on a baking sheet lined with baking paper. Lightly flour the surface of the bread and cover with a cloth. Let rise again in a warm place for about 30 minutes.
- Preheat the oven to 200 ° C (180 ° C fan oven) and bake the bread on the middle rack for 15-20 minutes after the rest time, until they have turned a light golden brown color. Then leave to cool on a grid covered with a cloth.
- Occupy:
- Cut the slightly warm ciabatta lengthways and cover each with half of the ingredients (in the order in which they are listed).
- Do not use the herbal salt too sparingly - it gives you that certain something.
- You can vary the topping to suit your taste and refrigerator - but we like it best, as in the recipe.
- Very good eaters can manage a whole loaf of bread, but half a bread is enough for others.
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