When you’re looking for a school lunch that isn’t a sandwich, these guys are a solid choice. They’re full of flavour, and they travel well. Plus they’re fun to make, with the sprinkling, the rolling, and the slicing.
I have to admit, I use the breadmaker to prepare the dough, because it’s easier than kneading by hand. Below, you’ll find instructions for breadmaker dough, but if you don’t have one you could easily substitute a different recipe (eg this one, or this one), and then pick mine up from step 3.
For the dough
- 375ml warm water
- 60ml olive oil
- 1tsp sugar
- 1tsp salt
- 600g bread flour
- 2tsp yeast
For the filling
- 60g ham, finely chopped
- Handful of continental parsley, finely chopped
- Handful of fresh basil, finely chopped
- 250g tasty cheese, grated
- 8-10 tbsp tomato paste
- Preheat oven to 180°c, and thoroughly grease a large baking tin.
- Place all dough ingredients in your bredmaker and prepare on the dough making setting.
- When dough is ready, place it on a clean, floured surface and stretch it into a large rectangle, roughly 1cm thick. Try not to overwork the dough at this point, just stretch it out gently.
- Spread tomato paste over the surface with the back of a spoon.
- Sprinkle herbs and ham evenly over the tomato paste.
- Sprinkle 200g cheese over the herbs and ham.
- Gently roll the dough into a long log.
- With a sharp knife, cut it into slices that are around 4cm thick.
- Gently place these slices into your greased tin, sprinkle a little of the remaining cheese on top of each one, and bake for 30 mins.
- Cool and eat.
Next time I make these, I think I’ll try salami instead of ham, just for something different. There’s plenty of room to experiment with your favourite flavours here, so have fun!