5 delicious recipes to try this British Sandwich Week

5 delicious recipes to try this British Sandwich Week


Posted 20th May by Peter Byrne

Ah, the trusty sandwich. Where would we be without it?

Whether you prefer tucking into a nice toasted sandwich or are just happy with a couple of pieces of bread and a bit of cheese, we pretty much rely on them as a staple part of our diet.

That's why we're sharing some of our favourite recipes for you to enjoy this British Sandwich Week (19th-25th May)...

Smoked Salmon & Cucumber Sandwiches

Serves: 16 of each

For the Cucumber Sandwich

1 cucumber
½ tsp fine sea salt
8 slices medium sliced white bread
40g lightly salted butter, at room temperature
Ground white pepper

For the Smoked Salmon Sandwiches

300g smoked salmon
75g soft cheese
Finely grated zest of 1 lemon, plus the juice of ½
2 tbsp finely chopped chives
Ground white pepper
8 slices medium sliced wholemeal bread

Directions

1. For the cucumber sandwiches: peel and finely slice the cucumber then transfer to a large bowl and toss with the salt. Leave to stand for 20 minutes then pour off any water that has gathered in the bowl. Place the cucumber between several sheets of kitchen paper to remove the excess moisture. Spread the bread lightly with butter, divide the cucumber over 4 slices and season with pepper then top with the remaining bread. Cut off the crusts and cut each sandwich into 4 triangles.

2. For the smoked salmon sandwiches: roughly chop 100g of the smoked salmon and put into a small food processor with the soft cheese, lemon zest and juice then blend until smooth. Tip into a bowl, stir through the chives and season with white pepper.

3. Spread 4 slices of the bread with the smoked salmon mixture then top with the remaining smoked salmon slices. Top with the remaining slices of bread then cut off the crusts and cut each sandwich into 4 triangles.

Recipe and image courtesy of Waitrose & Partners

Cheesy Basil, Pesto and Beetroot Sourdough

You will need

Fresh sourdough bread
Leerdammer Original slices
½ pre-cooked beetroot
Handful of baby spinach
Handful of chopped walnuts
Generous helping of green pesto

Directions

1. Cut thick slices of fresh sourdough bread, or your favourite fresh crusty bread

2. Spread a generous layer of green pesto onto both pieces of bread

3. Chop the beetroot up into small chunks and place on top of the green besto

4. Layer with slices of mild and nutty Leerdammer to add a delicious twist to your sandwich

5. Top with a layer of baby spinach and sprinkle with chopped walnuts

6. Cut in half to reveal the mouth-watering layers of Leerdammer cheese - and get ready to enjoy the ultimate taste sensation sandwich!

Recipe courtesy of www.leerdammer.co.uk

Gastro ‘Posh’ Fish Finger Sandwich

Serves: 2

You will need

1 pack Young’s Gastro Tempura Battered Chunky Cod Fingers
4 thick cut slices of sourdough
Softened butter
Handful of salad leaves
Young’s homemade tartare sauce

Directions

1. Slice the sour dough bread into thick cut and butter lightly. Sear the buttered sour dough on hot pan on both side until golden brown.

2. Cook the fish fingers according to the instructions on pack. (Place Fingers on a baking tray in the centre of the oven and cook for 14 minutes at 190°C Fan).

3. Assemble your sandwich by starting with a slice of the sourdough spread with a little of the tartare sauce, layer on some salad leaves, then top with the fish fingers, more Tartare sauce and salad - finishing with another slice of the sourdough bread.

Recipe courtesy of Young's

Chicken and Mozzarella Sandwich Loaf

Serves: 4-6

You will need

1 Ciabatta style loaf
2 tbsp pesto
6-8 long Cos Leaves
150g mozzarella, sliced
Jar roasted vegetables (Peppers, aubergines, courgettes etc)
1 cooked chicken breast torn into pieces

Directions

1. Cut the top off the loaf approx. ¼ the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.

2. Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, then add a layer of mozzarella then the roast veg then the chicken. Repeat this till the bread bowl is full. End with a layer of Cos leaves.

3. Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.

Note: dry the roast veg and mozzarella on kitchen roll and make sure you don’t use too much pesto to avoid the bread getting too soggy.

Recipe courtesy of Leafy Salad

Prosciutto, Mozzarella and Pesto Focaccia

Serves: 1

You will need

1 piece of fresh focaccia large enough for a sandwich (about 80-100g) - I like the rosemary and sea salt focaccia
Extra virgin olive oil
1 large vine tomato, sliced
A pinch of chilli flakes
Salt and freshly ground black pepper
Tbsp good quality basil pesto
3 slices of prosciutto
½ ball of mozzarella, sliced
A few fresh basil leaves, washed and dried
2-3 Leerdammer slices

Directions

1. Place the tomato slices in a bowl with a generous pinch of salt, grind of black pepper and chilli flakes and a slosh of olive oil.

2. Toss to combine and allow to sit for 10 mins. Slice the focaccia in half and drizzle both undersides with a little olive oil.

3. Spread the layer of bread that will form the top of the sandwich with pesto. On the bottom layer, place the Leerdammer slices, followed the prosciutto, tomatoes, basil, and finally the mozzarella. Press down lightly with your hand and slice in half.

Recipe courtesy of Leerdammer / Rosie Birkett






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