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Pesto Tomato & Nectarine Sandwich

V
V*
DF
GF
Serves
2 (with extra bread that freezes well)
Cook Time
1 hour 45 minutes

This is a fairly standard and simple bread recipe that can go in a lot of directions. You could even ball it into a loaf tin and bake it that way. I like cooking it folded like this and filling it with seasonal sandwich fillings. I love the finish semolina gives it but it’s not a dealbreaker if you don’t have it.

This is a fairly standard and simple bread recipe that can go in a lot of directions. You could even ball it into a loaf tin and bake it that way. I like cooking it folded like this and filling it with seasonal sandwich fillings. I love the finish semolina gives it but it’s not a dealbreaker if you don’t have it.

IngredientsMethod

Ingredients

For the bread
  1. Strong white bread flour |500g|
  2. Fine salt |2 tsp|
  3. Instant yeast |7g|
  4. Semolina | | to dust
  5. Olive oil | | to brush
For the green pesto
  1. Basil |60g|
  2. Garlic clove |1 small| grated
  3. Pine nuts |20g|
  4. Plant based parmesan |20g| or regular for a non vegetarian version
  5. Extra virgin olive oil | |
The rest
  1. Courgette |1 large| thinly sliced
  2. Plant based cream cheese | | regular for a non vegan recipe
  3. Nectarine or peach |1| de stoned and thinly sliced
  4. Tomato |1-2 medium| thinly sliced
  5. Basil leaves | |

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Make the bread
  1. Combine the flour, salt, yeast and 325ml warm water in a bowl
  2. Stir quickly to combine until the dough sits like a lollipop on a spoon
  3. Transfer to a lightly floured surface and knead well for 5-10 minutes until smooth and elastic
  4. Place back in the bowl with a little olive oil to stop it sticking
  5. Cover and let rise for an hour or until doubled in size
Shape and bake
  1. Preheat the oven to 220ºC
  2. Remove the dough from the bowl and cut into 200g portions then form into balls
  3. Leave for another 30 minutes to reduce tension
  4. Roll in a little flour or semolina then into 25cm circles
  5. Brush with olive oil, fold in half and place on baking paper
  6. Bake in the hot oven for 10-13 minutes until golden and risen
Cook the courgette
  1. Place the slices on a baking tray
  2. Drizzle with olive oil and season with salt and pepper
  3. Bake for 15-20 minutes until tender and a little charred
Make the pesto
  1. Add all the ingredients to a food processor or blender
  2. Add enough extra virgin olive oil for it to blend to a pesto consistency
Assemble
  1. Open the bread while still warm
  2. Spread a layer of the cream cheese, then pesto, courgette, tomato, nectarine or peach and extra pesto
  3. Finish with a generous grating of parmesan and some basil leaves to garnish
  4. Slice and enjoy

Method

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  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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pesto-tomato-nectarine-sandwich