Instructions
For the rolls
- Mix all the ingredients together for 3 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
- Allow the dough to rest for 10-15 minutes
- Cut dough into 150 gr. pieces and mold into desired shape, either round or loaf
- After coating with sunflower and sesame seed mix, place on baking tray and then in the fermentation chamber for 30 - 40 minutes
- Bake at 200°C for 20 minutes (we can create steam if desired)
For the marinade and roasting of the vegetables
- Wash and slice the vegetable, place them in a bowl with the olive oil, salt, pepper and oregano
- Toss and roast on a tray at 180-200°C for about 20 minutes until soft and lightly brown
For the filling
- Cut the bread open using the proposed method or how our customer wants to cut it
- Spread the tomato pesto spread on both sides (not more than 40 gr.) and roughly add the arugula leaves
- Alternately place the roasted vegetables on the arugula
- Lastly, add the sun-dried tomato pieces
- Close and place the sandwich in the display