Ingredients
Bread dumpling mixture
ruch bread, dried, cut into strips
wheat sourdough bread, dried, cut into strips
whole wheat bread, dried, cut into strips
butter
onions, chopped
whole milk
table salt
sugar
pepper, white, ground
nutmeg, ground
eggs
oregano, fresh, leaves
Ziger-tomato spread
Ziger cheese
heavy cream
sun-dried tomatoes, in oil, chopped
cream cheese, plain
Sbrinz cheese, grated
table salt
Herbes de Provence
Additional ingredients
prosciutto, cut into slices
cherry tomatoes, yellow, marinated in oil
Production
Bread dumpling mixture
Heat the butter and sauté the chopped onions until translucent. Add the milk and spices and heat the mixture to about 80°C. Pour the warm liquid over the prepared bread strips and mix thoroughly. Let the mixture cool.
Add the eggs and oregano and carefully incorporate.
Ziger-tomato spread
Blend the Ziger cheese and cream until smooth. Add the remaining ingredients and mix to a homogeneous mass.
Making the dumpling bread
Divide 1’840 g of the dumpling bread mixture into greased and silicone-paper-lined loaf molds (10×10×30 cm) and press down firmly.
Baking
Bake in a mild oven with closed vent for 25–30 minutes. Remove from the molds as quickly as possible and let cool completely.
Store in the refrigerator or freezer overnight before further processing.
Slicing
Cut the breads into 1 cm thick slices (approx. 70 g each).
Filling the sandwiches
Spread 50 g of the Ziger-tomato spread on both sides of each bread slice. Top with 20 g of prosciutto and 30 g of marinated cherry tomatoes.
Finishing
Warm the filled sandwiches in a preheated contact grill for 3–4 minutes before serving.
Evaluation