Vegetarian sandwiches with walnut bread

Today I propose some vegetarian sandwiches with walnut bread, with a fresh but energetic filling to welcome the summer!

Did you know that the nuts are the only nut that provides a significant amount of fatty acids. Omega-3, of vegetable origin, which help to maintain normal blood cholesterol levels? Well, here is my recipe, vegetarian, so that it is not too much of a snack. caloric.

INGREDIENTS: ( 4 units)

For bread:

155 gr of flour of force (if you prefer it can be integral)
90 gr of water
8 gr fresh yeast
10 gr of olive oil
3 g salt
1 handful of california walnuts

Filling:

A ball of fresh mozzarella
1 tomato
1/2 zucchini
20 gr of fresh basil leaves
50 g grated Parmesan cheese
30 gr of california walnuts
90 gr extra virgin olive oil
A pinch of salt

STEP BY STEP RECIPE:

First we will make the bread dough. To do this, we dissolve the yeast in a little bit of water and then pour all the ingredients in a bowl, stir with a spatula and then sprinkle some flour on the counter and finish kneading with your hands. At the beginning it will be very sticky but keep kneading (5 to 10 min.) and you will get at the end a uniform and elastic dough.
Spread the dough with the palms of your hand and distribute a handful of chopped walnuts on it. Wrap the dough in half and knead it again until the nuts are well integrated. walnuts.
Let it rest for 10 minutes. After this time, divide the dough into 4 more or less equal parts (you can help yourself with a scale). Make 4 small balls, cover with a cloth and leave to rest for at least one hour.
After this time, preheat the oven to 220ºc and bake the rolls for 20-22 minutes until golden brown.
Meanwhile, we will make a pesto sauce with walnuts. Put all the ingredients in the blender and blend at medium speed for about 15 seconds. This depends on how we want the sauce to be, if it is very blended or with small pieces. I like the walnuts to show a little.
Wash the zucchini without peeling, and dry it. Cut one side, and with the help of a mandolin or carrot grater, we make long strips from top to bottom of the zucchini, and somewhat wide (that's why I cut part of the zucchini first). In a frying pan, put a drizzle of olive oil and over high heat, sauté until slightly browned. Place on a plate and sprinkle with pesto sauce until they are well impregnated.
The only thing left to do is to assemble these vegetarian sandwiches with nut bread. Cut the rolls in half, place a slice of tomato, a slice of mozzarella, a pile of zucchini strips and that's it!