Summer sandwiches with homemade bread
8 servings
40 minutes
Summer sandwiches with homemade bread are the perfect blend of freshness and aromatic hand-crafted bread. This recipe draws inspiration from British cuisine, where baking traditions meet light and refreshing fillings. Rolls made from rye and wheat flour, with added Provencal herbs and seeds, create a crispy crust and soft texture. The filling of crunchy lettuce, juicy bell pepper, tangy pickled cucumber, and tender egg adds a summery lightness to the snack, while the sweet-and-sour sauce enhances the flavor with freshness. These sandwiches are ideal for summer picnics, outdoor breakfasts, or just a light snack throughout the day. Their versatility makes them a favorite dish for those who appreciate quality homemade bread and vibrant flavor combinations.
1
For the test: pour warm water into a bowl, add yeast, sugar, and salt to the water. Let the yeast activate.
- Water: 300 ml
- Dry yeast: 11 g
- Sugar: 2 teaspoons
- Salt: pinch
2
When the yeast starts to foam, sift the flour and add dried herbs and seeds.
- Rye flour: 250 g
- Wheat flour: 250 g
- Herbes de Provence: to taste
- Sunflower seeds: to taste
3
Knead the dough and let it rise.
4
When the dough doubles in size, knead it well and let it rise again.
5
Shape small rolls and place them on a baking sheet lined with parchment paper, spaced apart as they will increase in size.
6
Bake the bread in the oven at 180 degrees for about thirty minutes.
7
When the buns are baked and cooled, assemble the sandwiches.
8
Put lettuce leaves, bell pepper, pickled cucumber, egg, and sauce inside.
- Green salad leaves: 100 g
- Bell pepper: 1 piece
- Marinated cucumbers: to taste
- Chicken egg: 1 piece
- Sweet and sour sauce: to taste