Basil pesto
Blend together basil, pine nuts or cashews, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Panuozzo sandwich
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- Easy
- Serves 4
Skip to ingredients
For the dough
- 300g strong white bread flourplus extra for dusting
- 3g (about half a sachet) fast-action dried yeast
- 1 tbsp olive oil
For the filling
Nutrition: Per serving
- kcal552
- fat25g
- saturates8g
- carbs58g
- sugars1g
- fibre3g
- protein22g
- salt0.9g
Method
step 1
Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.
step 2
Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.
step 3
To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.
