Mini sandwich monsters

Mini sandwich monsters

Total: 3 hr | Active: 30 min.
lactose-free
Nutritional value / piece: 281 kcal
, Fat: 14 g
, Carbohydrate: 24 g
, Protein: 12 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread dough

400 g multi grain flour
50 g sunflower seeds
1 tsp salt
1 tsp dry yeast
2 ¾ dl water
2 tbsp olive oil

Bread rolls

1 tbsp water
2 tbsp sunflower seeds

Sandwiches

90 g tomato and pepper spread
50 g head lettuce, in bite-sized pieces
120 g salami in slices
150 g semi-hard cheese, thinly sliced
2 tomatoes, in slices
4 gherkins, cut lengthwise into thin slices
12 green olives with pepper paste, cut in half
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How it's done

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Bread dough

Mix the flour, sunflower seeds, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs.

Bread rolls

Divide the dough into 12 portions, shape into round rolls, place on a tray lined with baking paper, cover and leave to rise for approx. 30 mins. Flatten the rolls slightly, brush with a little water, sprinkle with the sunflower seeds.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Sandwiches

Halve the rolls crosswise; do not cut all the way through. Cover the cut surfaces with the tomato & pepper spread. Fill the rolls with the lettuce, salami, cheese, tomatoes and gherkins. Place olives on the rolls for eyes.

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