Live, laugh, love, laugenstange! I was introduced to laugenstange when I moved to Germany. It’s a bread roll shaped like a baguette but with the same taste and texture as a classic pretzel. The dough is the same and it gets a lye bath before baking to get this iconic brown look like a pretzel.
This sandwich recipe is actually one of the recipes I served when I turned my home into a café for a day. I was surprised to see that the Laugenstangen were gone very fast. They went so quickly that I knew I had to share the recipe here.
Personally, I love eating Laugenstange as it is and like to dip it in my soup. But I also enjoy turning it into a sandwich. One night, after going out, I opened the fridge and ended up with this flavour combination.
This recipe is inspired by the Italian Caprese salad. To make this recipe, I start by cutting the laugenstange lengthwise. Afer that, I add red pesto (pesto rosso is made of tomatoes, Grano Padano, Pecorino cheese and balsamic vinegar), then add sliced tomatoes, mozzarella di bufala, fresh basil and a bit of balsamic glaze. Balsamic glaze is a thick sweet reduction made by simmering balsamic vinegar until it turns into a rich syrup. I used the balsamic glaze of the brand Ponti, which I really love using it as it is tasty and it has the right consistency.
If you can’t find Laugenstange you can use any soft long bread roll instead. I hope you like this recipe as much as I do!
Caprese Laugenstange
Adjust servings here:
Ingredients
- 1 laugenstange or use any other soft long bread roll
- 2 tsp pesto rosso
- 2 tomatoes small
- 1/2 mozzarella
- a bit balsamic glaze
- a few leaves fresh basil
- salt
- pepper
Instructions
- Use a bread knife to cut the laugenstange lengthwise. Don’t cut all the way through, make sure the side stays attached.
- Add pesto rosso to both sides. Use a teaspoon and spread it across the inside of the Laugenstange with the back of the spoon.
- Wash and slice the tomatoes, then place them on one side of the laugenstange.
- Slice the mozzarella or tear it by hand, then add it on top of the tomatoes.
- Drizzle balsamic glaze in a zigzag pattern, add fresh basil leaves, salt and pepper, then close the laugenstange.
Enjoy!
