About the Recipe
This gourmet-style artisanal sandwich combines fresh basil pesto, creamy labneh, crunchy arugula and tangy sauerkraut, all served inside a rustic country-style artisanal loaf. The sandwich delivers a sophisticated balance of herbaceous, creamy, crunchy, and acidic flavors, making it a premium artisanal sandwich.
Ingredients
(A) Artisanal Bread
Bread Flour: 500 g
Water: 350 g
Yeast: 5 g
Salt: 10 g
Sugar: 5 g
Extra Virgin Olive Oil (EVOO): 1 tbsp
(B) Basil Pesto
Fresh Basil Leaves: 1 cup
Garlic: 2 cloves
Pine Nuts/Cashews/Walnuts: 2 tbsp
Olive Oil: 5 tbsp
Parmesan Cheese: 2 tbsp
Salt: To taste
Lemon Juice: 1-2 tsp
(C) Sauerkraut
Cabbage: 1 medium head
Salt: 2% of cabbage weight
(D) Labneh
Curd: 1 kg
Salt: ½ tsp
Olive Oil: As required
Chilli Seasoning: As required
Nigella/Sesame Seeds: As required
(E) Sandwich Assembly
Arugula Leaves: As required
Shiitake Mushrooms: As required
Cherry Tomatoes: As required
Preparation
(A) Artisanal Bread
Step 1
In a bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and rest the dough for 30 minutes.
Step 2
Add the yeast, sugar, salt, and olive oil. Knead for 10 minutes.
Step 3
Rest the dough for 30 minutes.
Step 4
Knead again for 10 minutes.
Step 5
Rest for another 30 minutes and perform a windowpane test. Continue kneading if required until the dough passes the test.
Step 6
Transfer the dough for bulk fermentation and allow it to rise until doubled in size (approximately 1-2 hours).
Step 7
Once doubled and airy, gently degas the dough.
Step 8
Shape the dough into the desired loaf shape.
Step 9
Cover and proof for 45–60 minutes.
Step 10
Perform the finger dent test. When pressed lightly, the dough should slowly bounce back, leaving a slight indentation.
Step 11
Once proofed, score the loaf as desired.
Step 12
Apply a milk wash.
Step 13
Bake at 230°C for 10 minutes with steam at the start of baking.
Step 14
Reduce the oven temperature to 200°C and bake for another 10 minutes.
Step 15
Allow the bread to cool completely before slicing.
(B) Basil Pesto
Step 1
Wash and clean the basil leaves thoroughly.
Step 2
Add basil, garlic, nuts, parmesan cheese, salt, and lemon juice to a blender.
Step 3
Blend while slowly pouring in the olive oil.
Step 4
Continue blending until a smooth pesto forms.
Step 5
Set aside for assembly.
(C) Sauerkraut
Step 1
Wash and clean the cabbage.
Step 2
Shred or grate the cabbage finely. Wash it again.
Step 3
Add salt equal to 2% of the cabbage's weight.
Step 4
Massage thoroughly until the cabbage releases moisture.
Step 5
Continue mixing until the brine naturally develops.
Step 6
Transfer to a sterilized jar and press down firmly.
Step 7
Allow to ferment until pleasantly tangy.
(D) Labneh
Step 1
Mix curd with salt.
Step 2
Transfer to a cheesecloth.
Step 3
Hang for approximately 4 hours to drain excess whey.
Step 4
Once thickened, shape into small balls using a spoon.
Step 5
Ensure the surface is dry enough to hold shape.
Step 6
Coat half of each ball with chilli seasoning and nigella/sesame seeds.
Step 7
Place them in a jar of olive oil.
Step 8
Refrigerate until required.
(E) Sandwich Assembly
Step 1
Slice the artisanal bread horizontally. Optionally, toast it with some butter.
Step 2
Place pieces of labneh throughout the sandwich and lightly press them with a spoon.
Step 3
Add a layer of sauerkraut.
Step 4
Add a layer of fresh arugula.
Step 5
Add sauteed shiitake mushrooms and cherry tomatoes.
Step 6
Drizzle pesto generously.
Step 7
Close with the top half of the loaf.
Step 8
Slice and serve immediately.