Recipe: Sourdough Flatbread Sandwiches

 

SOURDOUGH FLATBREAD SANDWICHES

Pizza or flatbread sandwiches have been all the rage recently on social media and we just had to give it a go whilst having a fire cooking session with Chef Darren Broom from Sprigs Co; a kitchen garden restaurant not far from our HQ.

Serves 4

 

Sourdough pizza flatbread sandwiches

Ingredients

  • 14 x 300g sourdough pizza doughballs

  • 400g Homewood dairy hello ewe cheese, sliced

  • 300g ogleshield cheese, sliced

  • 200g of mixed salad leaves

  • 3 slices of truffle salami, venison chorizo & coppa ham

  • Rapeseed oil

  • Cider vinegar

Method

STEP 1

Preheat your pizza oven to 300 degrees.

STEP 2

Roll out & shape the dough balls into round discs approx 1/2cm in thickness.

STEP 3

Drizzle a little rapeseed oil onto the flatbreads, on one half of the bread, put slices of both cheese then fold the top over.

STEP 4

Bake this in the pizza oven on both sides until blistered & well risen.

STEP 5

Open the dough up & fill with the slices of charcuterie & salad leaves dressed in a little rapeseed oil & cider vinegar.

STEP 6

Best served & eaten straight away whilst the cheese is melted & the salad leaves are crisp!


In this recipe

Hartgrove Coppa
Quick View
Hartgrove Coppa
from £5.50
Weight:
Quantity:
Add To Cart

Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.

More about Us

About The Real Cure

We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.