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  • Preparation:
  • Total:
  • Serves: 16 persons



  1. Step 1

  2. Step 2

    Mix the flour and salt in a bowl. Crumble the yeast, remove the thyme leaves from the stalks, mix both into the flour. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  3. Step 3

  4. Step 4

    Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Place the courgette in a bowl. Finely chop the ham, add along with the cheese and cream cheese, chop the chives into the mixture using scissors, season and mix well.
  5. Step 5

    To shape
  6. Step 6

    Halve the dough. On a lightly floured surface, roll out into 2 squares measuring approx. 30 cm.
  7. Step 7

    To fill
  8. Step 8

    Place one piece of dough on a tray lined with baking paper. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Place the second piece of dough on top, press the edges down firmly. Press in 16 squares, brush with oil, garnish with thyme.
  9. Step 9

    To bake
  10. Step 10

    Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve warm.