Pull-apart sandwiches

This irresistible pull-apart sandwich will be your new go-to lunch recipe. With different filling options, there’s something for everyone.

12

20m

Note: + cooling & 45 mins rising time

35m

Ingredients

  • 2 tsp (1 sachet/7g) dried yeast
  • 1/2 tsp caster sugar
  • 2 cups (320g) wholemeal plain flour
  • 1 cup (150g) plain flour
  • 1 tsp salt
  • 1 tbs extra virgin olive oil
  • 1 1/2 cups (375ml) warm water

Ham, cheese & tomato

  • 1/4 cup (60ml) tomato pizza sauce
  • 50g salt-reduced shaved ham
  • 1/2 cup (60g) coarsely grated reduced-fat cheddar
  • 100g cherry tomatoes, sliced

Chicken & pesto

  • 1 cup basil leaves
  • 20g spinach leaves
  • 1 small garlic clove, crushed
  • 1/4 cup (20g) finely grated parmesan
  • 1/4 cup (60ml) light olive oil
  • 100g shaved roast chicken breast

Rainbow veggie

  • 1/4 cup (60ml) tomato pizza sauce
  • 50g reduced-fat fetta, crumbled
  • 1 large carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 1 small beetroot, peeled, coarsely grated

Method

STEP 1

Combine the yeast, sugar, combined flour and salt in a large bowl. Make a well in the centre. Add the oil and water and stir to combine. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Place in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 mins or until dough doubles in size.

STEP 2

Preheat oven to 200°C. Grease a 22cm (base measurement) round cake pan and line base with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 3 even portions.

STEP 3

To make ham, cheese and tomato sandwiches, roll out 1 portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with ham, cheese and tomato. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.

STEP 4

To make chicken and pesto sandwiches, place basil, spinach, garlic and parmesan in a food processor and process until finely chopped. Add the oil and process until smooth. Roll out 1 remaining portion of dough to a 20cm x 30cm rectangle. Spread pesto evenly over dough. Top with chicken. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.

STEP 5

To make rainbow veggie sandwiches, roll out the remaining portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with fetta, carrot, zucchini and beetroot. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.

STEP 6

Set aside for 15 mins to rise. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until the bread sounds hollow when tapped on the top. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely. Pull apart to serve. (To freeze, wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.)

Twist the filling 

You can add almost any veggies you like to these scrolls. Try corn, sweet potato, pumpkin, capsicum or mushrooms.