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.

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.