Happy British Sandwich Week
It's British Sandwich Week and Phil Vickery shares some exciting recipes that are sure to make you fall in love with the humble sandwich all over again!
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Club sandwich
Serves: 4 peoplePreparation time: 20 minutesCooking time: 15 minutes
This is my favourite sandwich, my good friend Richard Delany, an American makes the best, so here is his recipe.
Ingredients
12 slices of bread, crusts on2 chicken breasts, cooked, or left over roast2 tbsp olive oila few sprigs of rosemarysalt and freshly milled black pepper8 ripe, baby plum tomatoes100g Iceberg lettuce, chopped very finely4 tbsp good quality mayonnaise8 rashers of dry cured bacon2 tbsp maple syrup
Method
Heat the grill, and lay the bacon out on the grill pan, drizzle over the maple syrup and gently grill until nice and crispy, but not burnt, keep warm
Toast the bread and keep warm
Mix the iceberg and mayonnaise together, thinly slice the tomatoes
Lay 1 piece of toast on a chopping board, spoon on a little lettuce and mayonnaise, top with 2 rashers of bacon and a few tomato slices. Lay on the next slice of toast, a little more lettuce, sliced chicken and a few more slices of tomato. Make sure you season each layer with plenty of salt and pepper.
Cut into triangles and skewer with frilly cocktail sticks, serve immediately
The only thing to drink with these delicious sandwiches is a very cold beer
Freshwater prawn burger sandwich
Serves: 4 peoplePreparation time: 20 minutesCooking time: 6-8 minutes
Ingredients
2 tbsp olive oil1 small onion, peeled and roughly chopped2 cloves garlic, peeled and finely chopped1 tbsp finely grated fresh ginger500g freshwater prawns, shelled and de veined1 medium egg white lightly beaten2 tbsp mayonnaisefinely grated zest and juice 1 large limepinch chilli powderpinch ground peppercouple pinches salt2 tbsp sesame seeds2 tbsp black onion seeds8 burger rolls or baps
Ingredients
Soften the onion, garlic, and ginger in the olive oil over a medium heat
Once cooked, cool
Really finely chop or better still mince the prawn flesh, the finer the better, and then place into a bowl
Add the egg white, mayonnaise, juice and zest of lemon and season well with the chilli, pepper and salt
Mould into 8 small balls then flatten slightly. Press in the sesame and black onion seeds
Heat the butter and oil in a frying pan and gently sauté the burgers for a minute or two on each side, do not overcook
Serve in small burger buns or baps
Sauce
1 ripe avocado6 tbsp thick Greek yogourt1 clove garlic, peeled and finely crushed2 tsp sweet chilli jam, or sauce1 tbsp (any) vinegarsaltpepper
Make the sauce by peeling and chopping the avocado flesh into ½ cm pieces, place into a bowl
Crush slightly with a fork, then mix in the yogourt, garlic, vinegar and salt and pepper, mix well
Serve on the burger
Malted brown bread
Makes about 20 rolls or two loavesPreparation time: about 20minutesProving time: about 1 hour in totalCooking time: 15-20 minutes, approx
Ingredients
550g malted brown flour10g salt400mls warm, bottled water7g quick acting dried yeast10g castor sugar50g melted unsalted butter or olive oil
Method
Place the flour and salt in a mixing bowl and mix well
Mix 300mls of each of the water add the yeast, sugar and melted butter
Pour into the flour and mix well to a soft dough
Check the consistency and add a little more liquid to form a soft dough but not too sloppy. Its always very difficult to give exact measurements when talking about flours. All flours have different absorption rates, so its best to err on the side of caution
Knead the dough well for at least 5 minutes non stop to work the gluten. It was a strict rule when I was an apprentice
Then return to the bowl and cover with cling film and leave to prove in a warm place until about doubled in size. This should take about 25-30 minutes.
Once proved, cut into 2 pieces and shape into loaf form. Place into 2 buttered loaf tins
Cover with cling film and prove until about doubled in size roughly, again about 30 minutes. Do not over prove.
At this point preheat the oven to 220°C, Gas 7
Dust with flour the slash the tops with a sharp knife, 2 or 3 times
Bake in the pre heated oven for 15 minutes, the turn down the heat to 200C and cook for a further 10 minutes, or until light brown, golden and cooked
Once baked cool on wire racks and just re warm in a moderate oven before eating
Hot bread straight out of the oven is not good to eat. It needs to cool completely, and then re warmed for a perfect result. They also freeze well.