John Torode's gourmet sandwiches!
Three billion sandwiches are brought for lunch each year and across our lifetime, each one of us will eat a staggering 18,304 sandwiches, so John Torode is getting us into the gourmet sandwich trend!
He's showing us his twist on a classic steak sandwich and his Greek style beauty, combining lemon and oregano chicken with tzatziki and feta - delicious!
Greek Style Sandwich
Serves: 2
Ingredients
4 chicken thighs, skin on Juice of a lemon100g yoghurt 2 tsp dried oregano Salt and pepper Oil, for frying Four slices of white loaf or sourdough1 tub aubergine dip 1 tub houmous50g feta1 tub Tzatziki1 large tomato, sliced1 gem lettuce1 jar of long green pickles
To serve:Oven chips or grilled halloumi
Method
1. Use a fork to prick the skin of the chicken thighs, and pour over half of the lemon juice. Rub in a little salt.
2. Mix the yoghurt with the rest of the lemon juice and the dried oregano. Add the chicken to the yoghurt mix and coat. Leave to marinate for at least 15 minutes, or even better overnight.
3. Pan fry the marinated chicken with a little oil and let it crisp up - use the grill for extra char and flavour.
4. On two of the bread slices, spread over some houmous, and on the other two slices spread over some of the aubergine dip. Sprinkle the feta on top.
5. Slice the cooked chicken into chunks and pile onto the slices with the aubergine dip. Top with some Tzatziki and a few slices of tomato, add more Tzatziki and then layer on the lettuce slices, before adding a final layer of Tzatziki. Top the sandwich with the other pieces of bread.
6. Skewer the pickles with toothpicks into the sandwiches (two toothpicks per sandwich). Cut the sandwich down the middle so that each half is held together by a skewered pickle. Serve with oven chips or grilled halloumi.
Steak Sandwich
Serves: 2-3
Ingredients
A large focaccia or similar 2 small sirloin steaks 2 eggs 4 slices of mozzarella cheese2 slices of Emmental Butter Mayonnaise Dijon mustard Tomato, sliced2 large pickles, sliced Small butter lettucePickled onions, shop-bought or homemadeSalt and pepper
For the homemade pickled onions:200ml white vinegar100g sugar100ml water1tsp coriander seeds 2 red onions, sliced 1 red chili, sliced
To serve (optional): Onion rings (recipe below)Hash browns or crinkle cut chips 500ml gravy
Method
1. To make the pickled onions (optional), place the white vinegar, sugar, water and coriander seeds in a pot and bring to the boil. Add the onions to a heatproof jar with the chilli. Pour the hot liquid over and seal the jar. Leave to cool.
2. To make the sarnie, set a large frying pan over heat until hot. Season the steaks, then pan fry quickly so they colour (2 minutes on one side, then turn over and fry for a further 2 minutes).
3. Whilst the steaks cook, crack in the eggs. Lay the mozzarella over the cooked side of the steak, and place the Emmental on top of each egg. Cover the pan with a lid and cook for the final minute.
4. Once cooked, remove the lid, and carefully transfer one egg onto each steak, and remove from the pan. Allow to rest for a minute.
5. Butter the bread and place the slices in the hot pan to soak up the juices.
6. Combine the mayonnaise and mustard, and spread liberally over the bread. Add the sliced tomatoes to one side, top with the steak, cheese and egg, then layer on the pickled onions. Close the sandwich and cut into three large pieces.
Onion Rings
Serves: 2
Ingredients
1 onion, sliced100ml milkSalt and pepper 100g seasoned flour, mixed with a spoon of curry powder (optional)Oil, for frying
Method
1. Soak the onions in the milk with a little salt and pepper.
2. Fill a deep pan one-third full with oil and heat to 180C.
3. Remove the onions from the milk and roll in the flour whilst wet. Leave for a minute, then carefully drop into the hot oil and fry until crisp.