Crunchy Gold sandwich with Vitello Tonnato

Ingredients

For 1 loaf of bread

• 500 g Mix for Crunchy Gold
• 300 ml water (room temperature)
• When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.

For the tonnato sauce

• 4 tbsp mayonnaise
• 2 tbsp canned tuna
• 2 anchovy fillets
• 1 tbsp capers
• Salt and pepper

For the topping

• 4 slices of veal roast (roast beef)
• 1 tbsp capers
• Fresh young lettuce

Preparation

Make the bread

STEP 1

Knead Mix and water for 20 minutes by hand or 10 minutes with a food processor until you have a smooth dough.

STEP 2

Cover with a tea towel. Allow to rise at room temperature for 40 minutes.

STEP 3

Press flat and knead again for 1 to 2 minutes. Shape your dough into a loaf of bread. Place in a greased baking tin or on a greased baking tray.

STEP 4

Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.

STEP 5

Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.

STEP 6

Allow to cool and then slice.

Make the tonnato sauce

STEP 7

Mix the mayonnaise, tuna, anchovies, and capers into a smooth mixture. Season with salt and pepper.

Tip: Store the leftover tonnato sauce for 1 to 2 days in a well-sealed jar in the fridge.

Garnish your sandwich

STEP 8

Take a slice of bread and top with 1 slice of veal roast and 1 tbsp of tonnato sauce.

STEP 9

Dress with a few capers and a few leaves of fresh young lettuce.