Posted 21st May 2018 by Peter Byrne
Did you know this week is British Sandwich Week (20-26 May)? We've got some delicious recipes that are bound to inspire you to make your own delicious fare this week...
You will need
For the steak sandwich
4 organic sirloin steaks, approx. 250g each
1 handful of fresh organic rocket leaves
For the mayo
6 anchovy fillets
1 bunch of fresh organic basil
1 bunch of chives
2 organic spring onions
1 avocado, peeled and stoned
1 organic garlic clove, peeled
1 tbsp of organic white wine vinegar
3 tbsp of organic mayonnaise
Freshly organic ground black pepper
1 Set up a barbecue ready for grilling with a high heat
2 Grill the steaks for a couple of minutes only on each side to achieve a medium-rare finish. Keep turning the steaks regularly to create a nice, crispy crust on the outside of the steak
3 Rest the meat for 5 minutes while you prepare the mayo
4 Blitz together the anchovies, herbs, spring onions, avocado, garlic and vinegar in a blender, adding a little water if needed to help everything combine
5 Mix in the mayonnaise and adjust the seasoning to taste
6 To serve, halve the baguette lengthways and spread generously with the green goddess mayo. Cut the steak into 1cm thick slices and layer up in the baguette with the rocket leaves, then cut into individual sandwiches
Recipe courtesy of Helen Graves
You will need
1 red onion, sliced
100g cherry tomatoes
1 teaspoon English mustard
5 tablespoons tomato relish
1 tablespoon oil
8 slices wholemeal bread
1 Pre-heat the oven to 200ºC/Gas Mark 6. Place the sausages, onion, tomatoes, mustard, 1 tablespoon tomato relish and oil in a large baking tray. Mix well to coat.
2 Bake for 40-45 minutes until golden and caramelised, stirring half way through.
Spread the remaining relish over the bread and fill with the sausage and onion mixture.
Recipe courtesy of www.shakeupyourwakeup.com
You will need
1 pack Young’s Gastro Tempura Battered Chunky Cod Fingers
4 thick cut slices of sourdough
Handful of salad leaves
Young’s homemade tartare sauce
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
You will need
500g minced lamb
250g Sweetfire® beetroot*, finely chopped
1 egg, beaten
2 tablespoons chopped mint
2 cloves garlic, crushed
Salt & freshly ground black pepper
100g feta cheese, cut into 4 pieces
4 burger buns or ciabatta rolls
Cherry tomatoes, cut in half
Finely sliced red onion rings
1 In a large bowl, combine the lamb, Sweetfire® beetroot, egg, mint and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
2 Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
3 When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium-hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
4 Serve the burgers in buns with salad.
*Ruby red baby beetroot, freshly cooked and infused with Sweetfire® marinade (a natural marinade made using chillis, oil, a little sugar, and white wine vinegar) which adds a delicious kick to salads and spices up cold meats and sandwiches. Available from Tesco's and Waitrose.
Recipe courtesy of www.lovebeetroot.co.uk