Dutch Crunch Bread Sandwich With Prosciutto, Tomatoes And Mozzarella

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   For the bread:

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   1. In a large mixing bowl combine, water, milk, sugar and yeast. Stir to combine and let it sit for 5 minutes (should start to foam a little bit).

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   2. Then add sunflower oil, salt and 2 cups flour. Using a wooden spoon mix until combined and slowly add flour 1/4 cup at a time until dough pulls away from the sides (and isn't as sticky).

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   3. Knead dough for 4 minutes on a lightly floured surface. Lightly grease a large bowl and place dough in it, covering with plastic wrap. Keep in a warm place and let rise until doubled in size. This should take around 1 hour.

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   4. Once dough has risen divide it into 6 portions and form into rolls (try not to handle the dough too much). Place dough on a parchment paper lined baking sheet, cover with plastic wrap and let it sit for 15 minutes. Preheat oven to 380 F.

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   For the topping:

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   1. Start topping right before bread has finished rising. Combine ingredients in a large bowl and whisk to combine, until smooth. Add more water or flour if necessary-mixture should have a slow dripping consistency. Let stand 15 minutes.

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   2. Using a spoon generously top the bread rolls with the mixture. Make sure to use all of it-a thicker layer of the topping will allow for more cracks in the bread.

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   3. Bake for 25-30 minutes at 380 F on the middle or top rack (I used the top oven rack) until browned. Then remove the pan from the oven and let rolls cool before slicing and eating.

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    For the sandwich:

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    1. Slice the rolls in half horizontally and toast the bottom half. Spread mayonnaise and pesto (optional) on both sides of the bread. Add remaining toppings and enjoy!

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    Recipe adapted from Baking Bites and The Bread Bible.

* Per serving · 4 servings · Values may vary.