Welcome to the next episode of “Make it mini” with @lecreuset and day 3 of this veggie series. In this mashup, we have turned the classic no knead dutch oven bread into the viral heirloom tomato and mayo sandwich. This version uses a homemade basil mayo, heirloom tomatoes and is so delicious on the fresh baked mini roll. These little breads are perfect for single serving and you can store the remaining dough in the freezer and pull out whenever youre craving a homemade little sandwich.
“Make it mini” with Le Creuset: heirloom tomato and mayo sandwich on a mini dutch oven roll
Ingredients
- 4 cups AP Flour or Bread flour
- 1 1/2 tsp Salt
- 1 tsp Instant yeast
- 1 1/2 cups Room temperature water
- 1 tbsp Apple cider vinegar
- Olive or vegetable oil
- Heirloom tomatoes
- Basil mayo
Instructions
- Whisk together the flour, salt and yeast in a large mixing bowl. Combine the water and vinegar in a measuring cup. Make a well in the center of the flour and pour the water mixture into the well. Use a spatula or your hands to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed. Cover bowl tightly with a pot lid or plastic wrap and let sit at room temperature for at least 12 hours and up to 18 hours.
- Turn the dough out onto a heavily floured work surface. Use floured hands to gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms.
- Turn the dough out onto a heavily floured work surface. Cut the dough into about 3oz balls. For each ball, gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms. Freeze any extra dough balls that you want to save for later. Coat the inside of the cocotte with olive oil and add ball to cocotte. Cover dough and let it proof for about 15 min or until it’s doubled in size. Preheat oven to 400 and score the bread with a sharp knife or razor, making 2 half moons on each side of the dough. Brush the top with olive oil or egg wash and sprinkle with sea salt. Bake for about 18 min or until bread is golden brown. If bread looks like it’s browning too quickly, cover with top.
- Once bread is done and cooled, Slice and add heirloom tomatoes and mayo. If you are using Ina Gartens basil mayo recipe, I would suggest folding in the fresh basil versus blending it at the end. Fresh basil has a lot of liquid and can break your mayo. If you finely chop and fold it in, you’ll get the same effect.
- Salt your tomatoes and enjoy!
Notes
Basil Mayo is courtesy of Ina Garten. You should be able to find it with a quick google search!
