This will yield 24 tiny stacked sandwiches. Great for parties!
Credits: this is not my idea, but something popular around here, that people just rarely make themselves. See link for more inspiration.
Step 1: Ingredients
I opted for a filling with fresh herbs and cream cheese, roasted vegetables, and various pickles. But you can choose any filling you like -- of course!
For just an appetizer, choose white flour and less "loaded" filling. To save time, I used a pack of ready-to-use bread flour, with seeds.
Step 2: Make the Bread
Follow the pack instructions for the dough.
Build a cylinder of wax paper into a round cake mold. Spread oil and a little flour on the bottom of the mold (to avoid sticking).
Cover and let rest for 2+ hours.
Bake for 20 minutes at 100°C (approx 200°F) and 30 minutes at 200°C (approx 400°F).
While it is baking, prepare the filling -- see next step.
Step 3: Make the Fillings
Slice the veggies, roast them in olive oil, with some crushed garlic.
Use olive oil rather moderately, and do not let the oil cool down (it is re-heated oil that is unhealthy). Add salt.
Hack the herbs and mix them into the cream cheese. Add salt and pepper.
Chop the dried tomatoes.
Step 4: Make the Sandwiches
Let the bread completely cool down (I insist, don't be so impatient!). Keep the wax paper for step 5.
Slice horizontally to get four slices. A bread knife insures clean cuts.
Make two (big!) sandwiches: spread butter, cream cheese with herbs, and add the vegetables.
(Depending on the bread size and you skill, you can make thinner slices for more floors.)
Cut vertically into 4 sectors, then each sector into 3. Hence 12 sectors, so 24 little sandwiches!
Step 5: Arrange the Stack
Transfer the slices on a (nice) plate. This is an important steps because it insures that the slices are perfectly separated. (if not... I can imagine a Mr. Bean episode!)
Re-use the wax paper for protection (to keep moisture) and cover with a light plate, and keep in the fridge until serving time.
Step 6: Enjoy!