Flap Meat Hoagie

Make a smooth dough out of the flour, water, yeast, sugar, salt and olive oil. Then knead in the finely chopped sun-dried tomatoes, rosemary, finely chopped wild garlic and chilli flakes and leave to rise in a warm place for approx. 1 hour. Then divide the dough into four parts and form "baguettes". Place on a baking sheet lined with baking paper and let rise a little more. Bake in a preheated oven at 195 ° C top / bottom heat for about 30 minutes.

Put the finely chopped pointed cabbage and grated carrots in a large bowl. Add the remaining ingredients and knead everything vigorously with your hands. That makes the cabbage nice and tender. Put in a cool place and season again to taste before serving.

Of course you can also use any other tender steak for the Hoagie, we still had a piece of the most delicious US Beef Flap Meat in the freezer. First of all, we grilled the meat vigorously on both sides on direct heat and then slowly cooked it indirectly for about 20 minutes. Seasoned only with good pepper and sea salt and cut into thin strips across the grain.

Halve the "bread" and cut lengthways. Spread some sour cream ... or if you like, lemon mayo, or or ..... a little wild herb salad, or or ... Cover with the meat slices and top with the cole slaw. Everything that tastes good is allowed at the Hoagie !! This recipe is meant to be a suggestion only. Have fun trying!!!