Pesto, Tomato, and Mozzarella Sandwich With Homemade Artisan Bread and a Refreshing Side Salad

As the summer heat is starting to pick up, what would be better than a refreshing lunch/dinner? I wandered around the internet in search of the perfect bread recipe and then made it my own. This artisan bread recipe allows for a minimum of 8 sandwiches meaning it's perfect for 8 meals or a get-together.

The tomatoes and mozzarella are always complementary together and the pesto sauce provides a needed burst of flavor that will make any tastebuds happy!

I also paired this meal with a refreshing side salad and homemade dressing that ties everything together perfectly!

I sincerely hope that you gave this recipe a try and enjoy it! Happy baking!

For the Bread:

• all-purpose flour (450g)
• 0.67 tablespoons of granulated sugar
• 1.33 teaspoons of dried/instant/or rapid rise yeast
• 1 teaspoon of salt
• 1 cup of warm water
• olive oil (15 ml)
• PAM

For the Pesto Sauce:

• 3 cloves of garlic
• 5 stems of basil
• Pour some olive oil (about a half cup)
• A dash of salt
• A dash of pepper
• Parmesan cheese (about a half cup)

For the Sandwich:

• 1 large tomato (for four sandwiches)
• a pack of sliced mozzarella

For the Salad:

• 2 cups of mixed salad
• 1 tomato
• half of a cucumber
• a whole carrot
• 1/2 cup of bacon bits
• a dash of feta

For the Salad Dressing:

• 2 cloves of garlic
• A dash of balsamic vinegar
• A pinch of herbamare
• 2 squirts of mayo
• 1/2 cup of olive oil
• 1 whole lemon (juiced)

Tools:

• whisk
• spatula
• dutch oven or oven-safe pot
• blender
• wax paper
• measuring cups
• bowls
• weight

• First, pour flour, salt, yeast, and sugar into a large/medium bowl
• Then stir the mix until well incorporated
• Once the mixture is fairly homogenous add water (warm) and oil to the mixture
• Stir the mixture until dough begins to form (it should look dryish but feel moist and sticky)
• Once the dough has all the ingredients incorporated, add a few sprays of oil (PAM spray) to the top of the dough

• Now that the dough is mixed place plastic wrap around it
• Then to further ensure a warm atmosphere place a small towel/washcloth onto the plastic wrap
• Finally, using a large and warm blanket place the bowl in the middle and wrap the bowl
• Allow the dough to sit for a minimum of 2 hours (no longer than 3)

• While the dough rests, place a dutch oven (or oven-safe pot) into the oven and preheat the oven to 450 degrees Fahrenheit

• Once two hours are up the dough should have many bubbles
• Now, spread a maximum of 1 tablespoon of flour onto your working space
• Also, make sure to dip your spatula in some flour so that the bread does not stick
• Once the flour is on the working surface and the spatula, scrape the dough out of the bowl and place it on the flour
• Then, sprinkle a pinch of flour onto the dough and fold the dough inward 5-6 times

• Once the dough has been folded shape it into your desired shape
• Then, roll out some parchment paper (or wax paper) that is big enough to cover the inside of your pot
• Move the dough into the middle of the paper
• Now, if your oven has not finished preheating then place the dough ball back into the bowl and let t rest with some plastic wrap covering the exterior

• Now that the oven has finished preheating pull out your dutch oven/pot (use mittens!)
• Then carefully move the wax paper that contains the dough into the dutch oven
• Place a cover over the dutch oven and set it into the oven for 30 minutes
• After 30 minutes, take the pot cover off and let the bread continue baking for 15-17 minutes (if your bread has also reached a color that you like place aluminum foil on top of the bread)

• Once the bread is ready to take out of the oven, take the bread out of the pot immediately to stop the baking process
• Congratulations you now have bread!

• Now in a blender add basil, parmesan, olive oil, salt, pepper, and garlic cloves
• Blend the mixture and then store it for later use

• Once you're ready to make your sandwiches slice up the bread and tomatoes

• Spread the pesto sauce onto both sides of the bread
• Add as many tomato slices as you want
• Place mozzarella slices on top of the tomatoes
• Lastly, add some fresh basil before placing the last slice on top (tear the basil leaves in half to allow the full extent of the flavor)

• Now to finish off the sandwich, place the sandwiches into an oven at 400 degrees Fahrenheit until it reaches your desired warmth

• While the sandwiches are warming up, you can start preparing a salad
• First thinly slice a red onion
• Then slice a whole carrot
• Now slice the cucumber, cutting each slice into fourths
• Place everything in a bowl
• Lastly, warm up some bacon bites on your stove to provide more of a crunch, and then place the finished product on a paper towel to soak up the grease

• Add the salad mix into the bowl along with the bacon and feta, then mix everything together

• Now in a blender add olive oil, garlic, lemon, mayo, balsamic vinegar, and the "secret" ingredient (herbamare)
• Then, pour the dressing into the salad bowl and mix

• Once the sandwiches are out of the oven slice each one in half
• Add a scope of salad to each plate
• Lastly, remember all the hard work that you just did and enjoy!