Mozzarella and Pesto Sandwich

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These sandwiches are Keren's Agam.

A wonderful bun with a generous layer of pesto and melted mozzarella that even God couldn't refuse.

Keren suggests not rolling into balls and flattening but simply cutting pieces of dough and then arranging them in a pan. Of course, my OCD couldn't contain the perverted thought, hence the picture.

Basil pesto sits on the dough balls and dried tomato pesto is on top.

Now layer mozzarella slices or mozzarella ball shreds. *Editor's note. At this point you can add black olives (without the pits of course) and then again a layer of red-green pesto

Then pieces of dough on top to seal the sandwich. This is the stage where I put it in the fridge to rise overnight (and then in the oven in the morning) or alternatively a second rise of 40 minutes before the pan goes into the oven.

Mozzarella and pesto sandwiches

Materials

• 3 1/2 cups 500 grams bread flour or white flour

• A tablespoon of dry yeast

• 1/4 cup 50 grams white sugar

• 3 tablespoons olive oil

• 1 1/4 cups lukewarm water

• 3/4 tablespoon salt

• A tablespoon of za'atar spice (optional)

• 1/2 cup basil pesto

• 1/2 cup sun-dried tomato pesto (optional)

• 250 grams of hard mozzarella slices

• A little olive oil for coating

How to prepare

1. In a mixer bowl, place flour, sugar, and yeast. Mix well.

   Slowly add olive oil. Mix well.

   Slowly start adding the water. I needed the entire amount. You may need less. Mix well. Until you get a flexible and uniform dough.

   Add the salt and Zaatar. Mix well. Increase speed and knead for another 5-8 minutes.

2. Grease a bowl with olive oil and transfer the dough to the bowl. Grease the surface of the dough and cover with cling film to rise for an hour, an hour and a half or until it doubles in size.

3. Line a square or round baking pan with baking paper. Grease the baking paper with oil. Set aside.

4. Remove the dough from the bowl and knead it slightly to remove the air from it.

   Divide the dough into pieces of 50 grams (approximately) each. Divide the pieces into two groups. One group will be on the bottom, the second group on top.

5. Build the first layer of dough. Place the pieces (or roll them into balls) next to each other with small spaces between. With your fingertips, flatten the pieces of dough.

   Spread basil pesto on each piece of dough, then sun-dried tomato pesto. Really. It's up to your taste.

   Place a thick slice of mozzarella on top. Then a second layer of dough pieces, and once again lightly flatten the dough pieces.

6. Spray a bit more oil spray on top, cover with a towel and let the sandwiches rise for another 40-50 minutes (or alternatively, place them in the refrigerator to rise overnight).

7. Preheat the oven to 425 degrees US or 220 degrees Israel.

   Brush the top pieces of dough with a little olive oil.

   Place the pan in the oven and reduce the temperature to 400 US or 200 Israeli.

   Bake for 25-30 minutes. Try to rotate the pan halfway through the baking time so that the pan receives even heat.

This is it. A patented sandwich from Keren Agam. Baked with kindness.