This is not two slices of bread, filled and baked. This is two layers of bread dough, filled with fresh, fragrant basil pesto and Mediterranean vegetables and baked like a calzone, in individual portions.
This dough doesn’t need to rise before shaping, so in under an hour you can have a baked sandwich to remember.
Ingredients: For 1
For the bread dough:
- 125g strong bread flour
- 4g dried yeast
- 3g sea salt
- 1tbsp + 1tsp olive oil
- 75ml warm water (about 45’C/110’F)
For the filling:
Basil pesto: (Makes about double what you need for this recipe)
- 50g basil leaves, 1 wet garlic stalk or 2 cloves of garlic, zest of half a lemon, juice of a lemon, salt and pepper to taste.
Vegetables:
- Half a red pepper, sliced
- 1 tomato, sliced
- A few fresh basil leaves
- A sprinkle of vegan parmesan (optional)
Method:
- Preheat the oven to 200’C/400’F. Mix the ingredients for the dough together and knead for a few minutes until smooth.
- Divide the dough in half and pat out one part into a roughly 4 inch square and place on a baking parchment lined baking sheet.
- Blitz the pesto ingredients in a food processor and taste and add seasoning to taste.
- Spread about half the pesto on the flattened dough and scatter over the peppers, tomatoes and basil leaves.
- Pat out the remaining dough into a similar sized square and lift over the filling, stretching it gently if needed to cover. Pinch the edges to seal, don’t worry if some of the pesto seeps out, I quite like the rustic look once it’s baked!
- Leave to rise for half an hour, or until the dough has roughly doubled in size.
- Bake for 15-20 minutes until golden and crisp. Slice and serve with salad.
Store the remaining pesto covered in the fridge and use as a salad dressing or stir through potatoes or pasta.
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I’ve never met a baked sandwich. How does this differ to a calzone?
This is pretty much the same principle as a calzone although a calzone is a folded pizza typically filled with tomato sauce and mozzarella. This is layered and sealed.
This looks gorgeous Poppy. The fresh-baked dough definitely elevates the sandwich from ‘average lunch’ to ‘special treat’ 🙂
Thanks Laura – it definitely makes lunch more interesting!! 🙂
Amazing:).. Copying and reblogging :)..
Ah thank you! 🙂
I like the layering and sealing method you have employed here. My calzone folding leaves a lot to be desired! I’m going with your method next time.
It looks delicious.
🙂
Thanks Ally! It’s really easy and the dough is very forgiving, you can stretch it and pull it about to no ill effect 🙂
What a great idea, looks amazing
Thank you!
This looks delcious – I can’t believe I have never thought to do this before 🙂
Thanks 🙂
Wow, just gorgeous! Such a great idea
Thank you 🙂
Mmmmmmm, This looks so good! 😀
Thank you 🙂
Great post and recipe! The pics make me want one right now… I better make it happen!
Thanks Jon! That sounds like a good idea – enjoy it! 🙂
I have never made bread before but this receipe will have me doing it. I wil be picking up these ingredients 2morrow. Thanks Poppy 🙂 Please keep the receipes coming.
Thank you Glam! Bread is so rewarding to make, I think you’ll love it once you first make it! And this is a really easy bread so great to start with 🙂
This looks really good Poppy – fresh baked bread and everything! I rarely make yeast breads. Something about the process intimidates me. But I’ve become a much better cook since going vegan, so maybe I should take a stab at it again. I love the photos too! Celeste 🙂
Thank you Celeste! I definitely think you should have another go, once you get the hang of it, it’s so rewarding making fresh bread on a weekend – I love it! This recipe is great because it doesn’t need two rises or really long kneading and gives a wonderful crisp crust like a french baguette with such minimal effort. Yum! 🙂
Your description of crisp crust like a French baguette with minimal effort has got my mouth watering – I think you’ve convinced me! Celeste 🙂
Go for it girl!! 🙂
Oh my gosh, YUM!
🙂
This looks delicious! How big is the finished sandwich?
Hi Kristen, it’s about 5 inches square but it depends how big you stretch your dough before baking.
I gotta try this out. Thank you Poppy!
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This looks great! Can’t wait to try it.
Thank you! I hope you love it!!
Amazing! I’m impressed with this recipe. I’ll let you know when I make it 🙂
Awesome, I look forward to hearing what you think!