Baked sandwich

Baked sandwich

30 Min. Active
2 hr 45 Min. Total
204 kcal per piece
Nutritional value / piece: Fat: 8 g, Carbohydrate: 23 g, Protein: 9 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Cooking spoon
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Rolling pin
  • Rösti grater
  • Scissors
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

16 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

Dough

500 g half-white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g)
4 sprigs thyme
3 dl water
2 tbsp olive oil

Filling

2 courgettes (approx. 450 g)
¼ tsp salt
100 g ham slices
200 g grated Gruyère
60 g cream cheese, plain
½ bunch chives
a little pepper

To fill

2 tbsp olive oil
4 sprigs thyme

How it's done

The kids can help at the marked areas .

Dough

500 g half-white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g)
4 sprigs thyme
3 dl water
2 tbsp olive oil

Mix the flour and salt in a bowl. Crumble the yeast, remove the thyme leaves from the stalks, mix both into the flour. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

2 courgettes (approx. 450 g)
¼ tsp salt
100 g ham slices
200 g grated Gruyère
60 g cream cheese, plain
½ bunch chives
a little pepper

Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Place the courgette in a bowl. Finely chop the ham, add along with the cheese and cream cheese, chop the chives into the mixture using scissors, season and mix well.

To shape

Halve the dough. On a lightly floured surface, roll out into 2 squares measuring approx. 30 cm.

To fill

2 tbsp olive oil
4 sprigs thyme

Place one piece of dough on a tray lined with baking paper. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Place the second piece of dough on top, press the edges down firmly. Press in 16 squares, brush with oil, garnish with thyme.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve warm.

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