Mediterranean Hot Sandwiches
I like hot sandwiches and this, along with the traditional beef or pork with gravy sandwiches we always liked to eat at Bramham horse trials is one of my favourites. You can, if you wish, use a traditional white bread recipe rather than the Spanish bread. For me a good quality bread for all sandwiches is a must.
1 lb Spanish peasant bread dough – proved and ready for baking
2 tbsp Dijon mustard
8 slices of Jamon de York
8 oz pork sausage – ready cooked and thinly sliced
8 thin slices Spanish bacon
2 oz Manchego shavings (good quality aged cheese)
2 small handfuls of fresh baby spinach leaves
2 tsp freshly chopped oregano
8 oz Mozzarella cheese – sliced as thinly as possible
Roll out the dough on a floured work surface into a rectangle, about 8” x 16”
Preheat oven to 180° Celsius
Very thinly spread the mustard over the rectangle of dough – leaving ½” gap at the edges
Lay the Jamon de York on the mustard
Place the thin slices of sausage evenly over the ham
Top with the thinly sliced Spanish bacon
Scatter on the Manchego cheese shavings
Lay the Spinach leaves over the Manchego
Sprinkle over the oregano
Top with a layer of Mozzarella cheese
Roll up – starting on a long end
Seal seam together and pinch and tuck ends under
Turn the roll so the seam side faces downwards
Spray the preheated oven with hot water
Place the bread into the centre of the oven and bake for 35 minutes
Leave to cool for 10 minutes and then slice into sandwiches
Serve with mixed salad and a very cold Spanish beer
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