Cook Time: 40 minutes
What you need
Bread
- 600g Odlums plain flour
- 600g buttermilk
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 6 tbsp olive oil (divided)
- 2 tbsp rapeseed oil (for tin)
- 8 sunblushed tomatoes
- 10 olives, halved
- 2–3 sprigs rosemary
Filling
- 250g roast garlic aioli
- 10 butterhead lettuce leaves
- 8 slices red cheddar
- 600g sliced ham
- 3 large beef tomatoes, sliced
Recipe Steps
- Preheat oven to 180°C fan. Add rapeseed oil to tin and heat in oven for 2–3 mins.
- Mix flour, salt, soda. Add buttermilk and 2 tbsp olive oil. Stir to form soft dough.
- Turn out, lightly knead into a rectangle. Place in hot tin, press into corners.
- Top with tomatoes, olives, rosemary. Drizzle with 2 tbsp olive oil.
- Bake 40 mins until golden. Cool fully.
- Slice bread in half horizontally. Spread both sides with aioli.
- Layer lettuce, cheese, tomato, ham. Replace top half.
- Cut into 12 sandwiches. Serve or wrap for picnic.
