giant sandwich

Ingredients for 1 servings:

• 500 g flour
• 3 tbsp olive oil
• 250 ml water, lukewarm
• 1 packet of dry yeast
• 2 ½ tsp sugar
• 2 ½ tsp salt
• Flour, for dusting
• 4 tbsp Turkish yogurt
• herbal salt
• 10 slice(s) cooked ham or smoked ham
• 10 cm cucumber(s), thinly sliced
• 4 tbsp crab
• 8 cherry tomatoes, sliced
• 10 slice(s) cheese, e.g. Gouda
• Salad, e.g. Chinese cabbage leaves
• Sauce (hamburger)

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

with freshly baked ciabatta, for 2 – 4 servings

Ciabatta: Mix the ingredients for the dough together and knead vigorously for a good 10 minutes until a smooth dough forms. Place in a floured bowl, cover and let rise in a warm place (e.g. a double boiler) for about 1 hour until it has roughly doubled in size. After the resting time, remove the dough from the bowl and DO NOT knead it, but simply divide it into 2 pieces and shape into two long loaves of bread and flatten them (each loaf approx. 30 cm long, 4 cm wide, 2 cm high). Place on a baking tray lined with baking paper. Lightly flour the surface of the loaves and cover with a cloth. Let rise again in a warm place for about 30 minutes. Preheat the oven to 200°C (180°C fan-assisted oven) and after the resting time, bake the loaves on the middle rack for 15-20 minutes until they have turned a light golden brown. Then let cool on a wire rack, covered with a cloth. Topping: While the ciabatta is still slightly warm, slice it lengthwise and top each with half of the ingredients (in the order listed). Don’t be too sparing with the herb salt—it adds a special touch. You can vary the topping according to your taste and the refrigerator—but we like it best as shown in the recipe. Some big eaters can manage a whole loaf, while others are fine with half.