Ships Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), warm milk and sugar in a small bowl. Sprinkle the active dry yeast over the liquid and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 1.5 tsp salt. Add the foamy yeast mixture and 4 tbsp softened butter. Mix on low until dough comes together, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is too sticky add up to 1/4 cup more flour; if too dry add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, or until doubled in size.

Shape rolls

Punch down the dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 3.5–4 oz each). Shape each piece into an elongated oval or small boat shape (ships) by rolling gently: flatten slightly, roll from long edge to long edge, then pinch ends to create tapered tips. Place seam-side down on a baking sheet lined with parchment, spaced 1–2 inches apart.

Second rise & egg wash

Cover shaped rolls with a lightly oiled piece of plastic wrap or a clean towel and let rise 30–40 minutes until puffy. Preheat oven to 375°F (190°C). Beat 1 egg with 1 tbsp water and brush the tops of rolls lightly with egg wash. Sprinkle sesame seeds or nigella if using.

Bake

Bake rolls in the preheated oven 16–20 minutes, until golden brown and hollow-sounding when tapped. Remove from oven and brush lightly with 1 tbsp olive oil. Let cool on a rack until warm but not hot, about 10–15 minutes.

Prepare tomatoes

Slice tomatoes into 1/4-inch rounds. Lay on paper towels, sprinkle with 1/2 tsp salt and let sit 5 minutes to draw out excess moisture, then pat dry to avoid soggy rolls.

Prepare matambre and prosciutto

If matambre or thin roast beef slices are thicker than deli-slice, gently pound between plastic wrap to about 1/16–1/8-inch thickness. Arrange slices so they are easy to fold to fit the roll length. Keep prosciutto slices intact.

Assemble filling components

Tear or slice cheese into pieces that will fit inside the roll (one to two slices or equivalent per roll). Prepare basil leaves by stacking and tearing in half if large. Mix mayonnaise or chimichurri in a small bowl and season with a pinch of black pepper if desired.

Hollow & spread

When rolls are warm (not hot), use a serrated knife to make a lengthwise shallow cut in the top of each roll to create a pocket (do not cut all the way through). Open gently and spread about 1/2 tbsp mayonnaise or chimichurri inside each roll.

Layer fillings

Into each roll place: approximately 1 oz (a generous folded slice) matambre, 0.5 oz prosciutto (one slice torn to fit), 1 oz cheese (one slice or equivalent), 2–3 tomato rounds (trim if necessary), and 1 basil leaf (or two small torn pieces). Season tomato lightly with a pinch of black pepper (about 1/16 tsp) if desired. Press gently to close the roll slightly so layers hold.

Serve

Arrange assembled ships on a platter. These are best served warm or at room temperature. Leftovers can be wrapped tightly and refrigerated up to 24 hours; refresh briefly in a 300°F (150°C) oven for 5–7 minutes before serving to soften cheese.