Making bread is so frustrating. It’s not that time consuming, but without a Dutch oven or a measuring scale, I felt like my bread would always be disappointing. I love good bread, so when I make a mediocre bread, it just makes me really sad. 🙁
I tried a cheese bread a year ago from Seasons & Suppers and loved it, so I decided to see if she had any other bread recipes. The Mini Rosemary Olive Oil Bread immediately caught my eye because I love rosemary and always have it in our “garden” because it’s an evergreen. I made 6 or 7 little loaves instead of 4 because I was afraid they would be too big for sandwiches. It was so easy to make that I didn’t get my hopes up that it would be any good. BUT as soon as it came out of the oven, I got really excited because they looked beautiful. They rose perfectly and were light and fluffy. I was in a rush and didn’t get any pictures of the finished product, but I’ll be making it again soon and I’ll post some pictures then. They definitely didn’t disappoint and I can’t wait to try the rest of her bread recipes!
I was so happy I made my first sandwich worthy bread that I got overwhelmed with what to put on it. I finally decided to go with salami, prosciutto, mozzarella, parmesan, sun dried tomato, pesto, and arugula. I wish I could find the lid to my mini food processor because my perfect sauce would be pesto blended with sun dried tomato and parmesan. I’m sure it would taste identical to layering them, but I just really like the idea. The only note I have about this sandwich is that I panini pressed the sandwich without the arugula first, and then put the arugula on after. That way the cheese is melted but your arugula isn’t hot.
This sandwich was perfect for lunch because it was very satisfying but was light enough that I could go back to school and not want to go into a food coma. It also went well with some perfectly sliced oranges (thanks Chris!). 🙂