Big Bread Sandwich

A delicious layered sandwich complete with a range of cheeses from Edam to Cheddar and Mozzarella.


  • 900 ml lukewarm water
  • 2 tblsp molasses (or black treacle)
  • 2 x 7g packets active dry yeast
  • 1700 g plain flour
  • 2.50 tblsp salt
  • 3 tblsp olive oil
  • cornmeal, to cover the baking sheet
  • filling:
  • enough butter to spread on each slice of bread
  • 225 g edam cheese (thinly sliced)
  • 175 g cheddar cheese (grated)
  • 175 g mozzarella cheese (grated)
  • 1 head lollo rosso lettuce
  • 1 head cos (or other green) lettuce
  • 225 ml french dressing (to which you have added 2 tbsp grated parmesan cheese and 1 tbsp dijon mustard)
  • 1 jar pitted black olives
  • 10 plum tomatoes (horizontally sliced)
  • 16 thin slices prosciutto, parma or westfalian ham
  • 16 thin slices chorizo sausage
  • 16 thin slices pepper and|or garlic salami
  • black pepper


  1. To make the bread: stir the molasses with the lukewarm water in a large bowl.
  2. Sprinkle in the yeast, stirring to dissolve all the particles, and let it stand for 10 minutes.
  3. Begin adding the flour, about 1 cup at a time, stirring as you go.
  4. Add the salt and beat well after half the amount of flour has been incorporated and then stir in the remaining flour, keeping about 1 cup back.
  5. Turn the dough out onto a heavily floured board.
  6. Wash and dry the bowl.
  7. Sprinkle the remaining cup of flour over the dough, and begin to knead it; the dough will be very sticky at this point.
  8. Keep kneading, and add more flour if you need to, to prevent the dough from sticking to your hands or to the board.
  9. It's a big loaf and will require kneading for at least 15 minutes.
  10. As soon as it's smooth and elastic, the dough is ready.
  11. Pour the olive oil into the dried bowl and turn the dough in it to coat it.
  12. Cover the dough with a towel and let it stand until it has tripled in bulk.
  13. This may take an hour and a half, or it may take 3, but the volume is what you have to watch here, not the time it takes.
  14. Turn the risen dough onto the floured board and knead again for about 5 minutes.
  15. Shape it into a ball, turn it again in the bowl, cover, and let it rise until it has doubled in volume – about 1 hour.
  16. Preheat your oven to 230°C (450°F/Gas 8).
  17. Rub the risen loaf generously with flour.
  18. Give it a slash narrowly across the top with a sharp knife.
  19. Put it on the middle rack of the oven and bake it for 15 minutes.
  20. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for another 30 minutes until the loaf is browned well and sounds hollow when tapped on the bottom crust. Leave it to cool.
  21. To assemble: slice through the length of the bread horizontally into wide slices, 2.5cm/1 inch thick.
  22. Spread the bread slices with butter.
  23. On the bottom slice put leaves of washed and dried Lollo Rosso, then, using a pastry brush, liberally brush the leaves with the dressing.
  24. Lay the sliced Edam and sprinkle the grated Mozzarella and Cheddar evenly over
  25. the bottom slice, cover the ham with tomato slices and top with the next slice of bread.
  26. Lay the prosciutto over this slice, slice and dot the olives on top and grind the black pepper over, to taste.
  27. Cover with the third slice of bread, and lay the washed and dried Cos leaves evenly along it.
  28. Brush the leaves with dressing, as before.
  29. Layer alternately the sliced salami. tomatoes and Chorizo, and finally put the top slice of bread in place.
  30. Wrap the sandwich in cling film, place it between 2 sheets of baking parchment, put something heavy on top to weight it and refrigerate the sandwich for 3 hours.
  31. To serve: place on a large cutting board and cut into wedges with a serrated knife.


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