American Hoagies – large sandwich rolls with Emmental cheese, mozzarella and ham

Ingredients for 6 servings:

• 6 g dry yeast
• 250 ml water, lukewarm (not warmer than 45°C)
• 1 ½ tsp white sugar
• 20 ml oil
• 1 pinch of salt
• 340 g flour
• Flour for the work surface
• Oil for the bowl
• Grease for the tray
• 6 tbsp mayonnaise
• 24 slice(s) cooked ham, thinly sliced
• 180 ml dressing, Italian
• 200 g cheese (Emmental), coarsely grated
• 200 g mozzarella, coarsely grated
• 6 tbsp butter
• 225 g iceberg lettuce, roughly chopped
• 18 slice(s) tomato(s), very thinly sliced
• Salt and pepper, black, to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 40 minutes

Swiss and Mozzarella Ham Hoagies – really good!

First, prepare the hoagies. In a bowl, dissolve the yeast in 50 ml of the 250 ml of warm water, add 0.5 tsp of the 1.5 tsp of sugar, mix, and let rest for 5 minutes. Then add the remaining water and sugar. Add the oil, salt, and 300 g of the 340 g of flour. Knead with a mixer fitted with a dough hook until a smooth dough forms, gradually adding the remaining 40 g of flour; the dough should be soft. Knead the dough with your hands on a floured surface for 6 to 8 minutes until elastic and smooth, then form into a ball. Transfer the dough to an oiled bowl and roll it around well to coat it with oil. Cover the bowl with a cloth and let the dough rise in a warm place until it has doubled in size (about 45 minutes). Then punch the dough down slightly and place it on a floured surface. Divide into 6 equal pieces, then shape them into ovals. Place the hoagies 5 cm apart on a greased baking sheet. Score the surface 1 cm deep with a knife or scissors. Cover the hoagies and let them rise for another 20 minutes. Preheat the oven to 200°C (bottom heat if possible, otherwise top/bottom heat). Place the baking sheet in the hot oven and bake the hoagies for 13-18 minutes, until golden brown. Remove the hoagies from the oven and let them cool on a wire rack. Assemble the hoagies. To do this, preheat the oven to 175°C (bottom heat if possible, otherwise top/bottom heat). Cut open the cooled hoagies and scoop out the bottoms, leaving only a 1/2 cm thick (outer) shell. Spread the bottoms with mayonnaise. Dip the ham slices into the dressing and arrange them on the bottoms like an accordion. Mix the cheeses in a bowl, then place them on top of the ham. Loosely wrap the topped hoagies in aluminum foil, place them on a baking sheet, and bake in the oven for 20 minutes; the cheese should be melted. Remove the bottoms from the oven. Turn on the broiler. Brush the hoagie tops with butter, place them on a baking sheet, and toast them under the broiler until the butter is melted and the surface is lightly browned. While the tops are under the broiler, open the aluminum foil from the bottoms and top the bottoms with the lettuce, then add the tomato slices and sprinkle with salt and pepper. Work quickly; you don’t want the tops to burn under the broiler. Now place the tops on top of the topped hoagies, serve, and enjoy. You can also spread mayonnaise on the inside of the tops.