It’s undeniable that Brits love a good sandwich and the British Sandwich & Food to Go Association is today revealing Britain’s best sandwiches and how you can recreate these.
Following the annual British Sandwich & Food to Go Designer of the Year competition where chefs and sandwich developers battled it out to be named Britain’s best, the association is sharing the recipes of the winning sandwiches.
Whether it’s clubs, subs, wraps, rolls, baguettes, baps, bagels, toasties, pittas or paninis, people nationwide have a soft spot for sandwiches. This admiration of sarnies is just one of the reasons why British Sandwich Week takes place.
To mark this year’s celebrations, below are the recipes for you to be able to create Britain’s best sandwiches.
JAMES BURGESS’ (OFFICIALLY BRITAIN’S BEST) CALIFORNIA PRAWN ROLL
A bouncy brioche roll, filled with black tiger prawns coated in a passion fruit and mango chilli dressing topped with slices of fresh fruit and vegetables has been crowned the Britain’s best sandwich.
INGREDIENTS:
1 Brioche Sub Roll
15g Cos Lettuce
25g Fresh Avocado Slice
95g Chopped Black Tiger Prawn with Passion Fruit & Mango Chilli Dressing
10g Fresh Diced Cucumber
10g Fresh Diced Mango
10g Diced Pink Pickled Onions
3g Caviar
1g Cress
PRAWN DRESSING INGREDIENTS:
250g Chopped Black Tiger Prawns
60g Cottage Delight – Passion Fruit & Mango Curd
50g Mayo
3g Korean Pepper Flake
15g Lime Juice
METHOD:
Mix together the ingredients to make passion fruit and mango chilli dressing and then add the cooked tiger prawns. Make sure you coat the prawns so you get a taste sensation in every mouthful!
Cut open a fresh brioche sub roll and spread a thin layer of the curd inside for extra punch.
Place the fillings in as follows: dressed prawns, avocado slices, diced cucumber, mango and pickled onions, caviar and top with fresh cress.
KIRSTY’S FITZPATRICK’S HONEY I’M FEELING BLUE
A clever fusion of indulgent caramelised pears, candied walnuts, blue cheese bechamel, tingling hot honey and Gorgonzola Piccante inside sourdough slices.
INGREDIENTS:
70g Futura Foods – Gorgonzola Piccante
1 Slice Bretzel Sourdough Bread
1 Slice Gorgonzola Piccante & Port Cranberry topped Sourdough Bread
Blue Cheese Bechamel mix 10g
2 Slices Prosciutto
80g Caramelised Pear
20g Candied Walnuts
10g Hot Honey
METHOD:
One slice of Sourdough Bread
Spread 10g Blue Cheese Bechamel Mix onto sourdough bread
Crumble Gorgonzola Piccante on top
Top with two slices of Prosciutto
Place six slices of caramelised pear on top
Evenly place the Candied Walnuts over the sandwich
Place Gorgonzola Piccante & Port Cranberry Sourdough bread lid on top
Place the sandwich under the grill for the ultimate crunch
Remove from the girll, place onto a serving plate and drizzle with hot honey
IVOR PETERS’ MUMBAI GARAM TOASTIE
A vibrant blend of bold flavors like coriander, chilies, mint, ginger and spices to create a chaat masala and then combining this with potatoes, a variety of vegetables and indulgent Gouda.
INGREDIENTS:
Eight slices of Mona Dairy – Gouda
75g potatoes, peeled and diced
¼ tsp chaat masala
Finely chopped red pepper
Finely chopped red onion
¼tsp cumin seeds
Two slices sourdough bloomer
25g unsalted butter
25g mint leaves
Coriander leaves
¼ tsp lemon juice
ADDITIONAL INGREDIENTS:
Half of a finger green chilli
Chopped red onion
Pinch of ginger
Pinch of sugar
METHOD:
Using a blender, blitz the mind leaves, coriander, lemon juice, green chillies, red onion, ginger and sugar together to create a hot mint chutney
Peel, dice and boil potatoes until soft.
In a large bowl, crush the potatoes and then add the chaat masala, cumin seeds, red pepper and red onion. Mix thoroughly.
Pop the bread on a board and butter each slice. Now spread a layer of the hot mint chutney on one of the slices. Then, on the remaining slice, spread the potato mix. Top each slice with an even layer of Gouda.
Gently press the slices together i.e. hot mint chutney (with cheese) over the potato (with cheese) slice.
Spread more butter on the outsides of the sandwich. Heat a large lidded non-stick frying over a medium heat. Toast the sandwich with a lid on for 2 minutes until the base goes crispy, lightly tanned, with the cheese beginning to melt. Flip over and toast the other side for a couple of minutes with the lid on.
Serve with some of the remaining hot mint chutney dipping sauce in a small bowl. Devour.
CHARLOTTE PALMER’S JAPANESE FRIED CHICKEN WRAP
This mouth-watering wrap contains tangy pickled coleslaw, spring onion, fresh tomato, Yuzu Kosho Mayo and succulent fried chicken, ready to tingle anyone’s tastebuds.
INGREDIENTS:
One piece H.Smith – Delightful Breaded Chicken
One tortilla wrap
25 grams of pickled coleslaw
5 grams of spring onion
30 grams of sliced tomato
20 grams of Yuzu Kosho mayo
METHOD:
Fry the chicken in a good amount of oil until it’s golden and crispy
Dress with a Japanese-style sauce
Chop the chicken into large strips
Lay out the wrap and add spread a generous layer of coleslaw
Top the coleslaw with the fried chicken
Drizzle with the Yuzu Kosho mayonnaise and sprinkle the spring onions Wrap