Surprise bread (Slideshow version)
Stage 22/22 : 2 hours
Then add the lid, and refrigerate for a few hours.Remove and leave at room temperature one hour before serving, so that the sandwiches are not too cold (or they will have less flavour).
Remarks
For the bread you can use any kind you like, it's a matter of taste. Personally I prefer leavened bread or even better mixed seed bread (as in the photos), but you can also use sandwich bread, in which case replace 400g white flour with 100g rye flour + 300g whole-wheat flour.For the fillings, you can vary ad infinitum. In this recipe there are 6 layers with 3 differents fillings, but it would be more interesting to have a different filling in each layer. Here are some more ideas:
- A little cream cheese, pepper, salt and a very large handful of freshly chopped fresh herbs
- Tuna rillettes
- Hoummous
- Taztikis
- Roquefort mixed with a little butter and a few walnuts
- Etc...
An idea to try: surprise bread with sweet fillings, for a children's party for example, with jams, honey, chocolate...
In this recipe each layer of the sandwiches is cut into 8, but if it's for an aperitif, it's wiser to cut them into 10 or 12 to makes smaller sandwiches, and avoid filling up your guests before the meal.p>If you'd like more information about making your own bread, look at this dedicated page.