Sandwiches with Spinach Pesto

Cling film, loaf tin (1 l) (22 cm x 12 cm x 7 cm), rolling pin, oven, wire rack, biscuit cutter

200 g water
70 g butter, unsalted, cut in pieces, plus extra for greasing
500 g plain flour
10 g fresh yeast, crumbled or 4 g dried instant yeast
1 tsp caster sugar
1 ½ tsp fine sea salt
50 g Parmesan cheese, cut in pieces
150 g baby spinach, fresh
1 garlic clove
50 g roasted, unsalted cashew nuts
120 g extra virgin olive oil
1 - 2 pinch ground black pepper
salad
mixed vegetables (e.g. cucumber, red pepper, courgette, yellow pepper, olives...)
1 - 2 eggs, hardboiled, cut in slices

Place water, butter, flour, yeast, sugar and 1 tsp salt in mixing bowl then knead 3 min/. Tranfer to a bowl, cover with cling film and allow to rest for 1 hour or until doubled in size. Clean mixing bowl.
Place Parmesan in mixing bowl and grate 5 sec/speed 10.
Add spinach, garlic, cashews, extra virgin olive oil, remaining ½ tsp salt and ground black pepper then blend 30 sec//speed 10. Transfer to a jar or an air-tight container and set aside.
Grease a loaf tin with butter and set aside. Transfer dough to lightly floured surface and roll out into a rectangle (approx. 30 cm x 25 cm). Roll into a loaf shape. Transfer to prepared loaf tin and allow to rest for approx. 1 hour. Towards the end of raising time, preheat oven to 180°C. Bake 25-30 minutes or until golden brown. Allow to cool on cooling rack.
Spread spinach pesto on 1 slice of freshly sliced bread. Add salad leaves or any other chosen ingredients. Cut out various shapes in another slice of bread using cookie cutters and assemble sandwiches. Cut out circles and triangles in vegetables and egg slices to create eyes, mouths and ears of favourite animals. Serve immediately or transfer to a lunchbox.

Want to demo the TM‑6

Before you make a purchase, book a live demo and we'll come cook in your kitchen.