An easy dinner choice for a Thursday evening could be a fresh homemade sandwich. We suggest the pumpkin seed roll with parma ham, pesto and fresh veggies.
PUMPKIN SEED ROLLS (APPROX. 8 PCS)
8 pcs. pumpkin seed rolls
Approx. 1 dl. crème fraîche
25 g. yeast
4 dl. milk, lukewarm
1 small tbsp. salt
0.5 dl. olive oil
125 g. pumpkin & sunflower seeds, mixed
800 g.white flour
Stir the yeast into the crème fraîche and add the milk, salt, oil and the seeds. Leave a few seeds for sprinkling on top of the rolls.
Mix in the flour a little at a time, knead the dough and shape into small rolls. Leave to rise for an hour.
Baste with oil and sprinkle the rest of the seeds on top.
Bake in the oven for 15 minutes at 225 ̊C.
FOR ONE SANDWICH
1 umpkin seed roll
Mixed salad leaves
Slice open the roll, butter with pesto and add salad, ham and fried bacon according to taste.
Top with avocado, tomato and bean sprouts, close the roll and serve.
Tip! Give your sandwich a homemade look serving it in one of our Mormor Buttering Boards.