Pan Giallo Sandwich Rolls

Maybe y’all have as much leftover roast as we do after myriad family gatherings. Might I suggest a post-Yule season of sandwiches? Pan giallo is a type of corn bread from Lombardy that doesn’t taste like cornbread—more savory than sweet. Not super yellow—great for au jus and beef.

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Pan Giallo Sandwich Rolls

Adapted from The Italian Baker

2 cups sourdough starter

2 cups warm water

½ cup olive oil

3 ¾ cups cornmeal

3 cups all-purpose flour (I used 2 cups of whole-wheat because I’m here with my granola mother and it makes me conscious)

1 tablespoon salt

Mix all ingredients. Knead bread by hand for 10-15 minutes until smooth and a bit tacky. Allow bread to rise in an oiled bowl for 2 hours, or until doubled. Split into 8-10 equal balls and roll into small baguette shapes. Bake at 400 degrees for 20 minutes. Allow to cool before using for sandwiches.

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