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
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.