Multi-grain Sub Sandwich with Roasted Vegetables, Arugula & Sun-Dried Tomato

INGREDIENTS

For the rolls

• 900 gr. Polikarpo flour
• 100 gr. Rekor Friganias flour
• 20 gr. salt
• 25 gr. yeast
• 35 gr. raisin syrup
• 20 gr. colored margarine
• 600 gr. water
• sunflower and sesame seeds for decor

For the filling

• arugula leaves
• half a green bell pepper
• half a red bell pepper
• half a zucchini, sliced
• half an eggplant, sliced
• 2-3 slices of sun-fried tomatoes

For the roasted vegetable marinade

• 150 gr. olive oil
• 1 tsp oregano
• salt and pepper

For the tomato pesto spread

• 2 tbsp tomato paste
• 4 tbsp olive oil
• 1 tsp balsamic vinegar
• 2-3 pinches of sugar
• 1 pinch of sweet paprika
• salt and pepper

INSTRUCTIONS

For the rolls

1. Mix all the ingredients together for 3 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
2. Allow the dough to rest for 10-15 minutes
3. Cut dough into 150 gr. pieces and mold into desired shape, either round or loaf
4. After coating with sunflower and sesame seed mix, place on baking tray and then in the fermentation chamber for 30 - 40 minutes
5. Bake at 200°C for 20 minutes (we can create steam if desired)

For the marinade and roasting of the vegetables

1. Wash and slice the vegetable, place them in a bowl with the olive oil, salt, pepper and oregano
2. Toss and roast on a tray at 180-200°C for about 20 minutes until soft and lightly brown

For the filling

1. Cut the bread open using the proposed method or how our customer wants to cut it
2. Spread the tomato pesto spread on both sides (not more than 40 gr.) and roughly add the arugula leaves
3. Alternately place the roasted vegetables on the arugula
4. Lastly, add the sun-dried tomato pieces
5. Close and place the sandwich in the display