Mixture
1 kg of wheat flour
2 packets of fresh yeast for bread
2 cups (scant) of milk
1/4 cup (scant) of grated cheese
1/3 cup (scant) of butter
1 tablespoon of salt
Black pepper to taste
Olive oil to taste
Reheating I
2 balls of mozzarella in slices
3 tomato slices
1/2 cup (scant) of mayonnaise
2 tablespoons of mustard
Fresh parsley to taste
Reheating II
2 cups (scant) of dried tomatoes
100 g of white cheese in slices
150 g of cured ham diced
1 leaf of smooth lettuce
Fresh mint leaves to taste
Reheating III
1/2 cup (scant) of mayonnaise
1 glass jar of pimientos in brine, drained
2 cans of tuna mashed
Mixture
1 kg of wheat flour
2 packets of fresh yeast for bread
2 cups (scant) of milk
1/4 cup (scant) of grated cheese
1/3 cup (scant) of butter
1 tablespoon of salt
Black pepper to taste
Olive oil to taste
Reheating I
2 balls of mozzarella in slices
3 tomato slices
1/2 cup (scant) of mayonnaise
2 tablespoons of mustard
Fresh parsley to taste
Reheating II
2 cups (scant) of dried tomatoes
100 g of white cheese in slices
150 g of cured ham diced
1 leaf of smooth lettuce
Fresh mint leaves to taste
Reheating III
1/2 cup (scant) of mayonnaise
1 glass jar of pimientos in brine, drained
2 cans of tuna mashed
Mixture: mix well 1/3 of the flour, yeast, milk, and grated cheese
Add the butter, salt, and black pepper, and mix again
Add the remaining flour, gradually, until a dough forms
Knead for 5 minutes
Let it rest for 25 minutes
Spread the dough in a greased baking dish and let it rest for 30 minutes
Baste the dough with a little olive oil and bake in a medium preheated oven
Reheating I: mix the mayonnaise with the mustard
Cut the dough into rectangles and spread the mayonnaise
Place the mozzarella, tomato, and parsley
Reheating II: spread the tomatoes, cheese, ham, lettuce, and mint over part of the dough and close the sandwich with another part
Reheating III: make a sandwich with the mayonnaise, pimientos, and tuna
Press the sandwiches well, skewer them with toothpicks, and serve immediately.
