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.
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