Celebrate British Sandwich Week with these top recipes!

Celebrate British Sandwich Week with these top recipes!


Posted 22nd May 2018

It's the week that we've all been waiting for. British Sandwich Week.

A staple of the Great British diet, sandwiches have graced our plates for decades. Whether it's a cool cucumber sandwich at afternoon tea or an alternative sourdough toastie, they're a thing of beauty. So celebrate this ultimate lunchtime essential with our top three recipes.

 

Grilled Vegetable Sandwich with Walnut Aioli

 

Preparation: 25 mins

Serves: 4

For the lemon walnut aioli:

- 125g California walnuts

- 2 tbsp Dijon mustard

- 2 tbsp tahini

- 2 tbsp mayonnaise

- Juice of 1 lemon

 

For the sandwich:

- 1 medium courgette, sliced into 1cm rounds

- 1 small aubergine, sliced into 1cm rounds

- 1 orange pepper, sliced into strips

- 2 small tomatoes, sliced in half

- 1 onion, sliced

- 4 tbsp olive oil

- Salt and pepper

- 8 slices sourdough bread

- 1 clove garlic

- Handful basil leaves, shredded (optional)

 

Method

1. Dry fry the walnuts at a medium to high heat for 3 to 5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch.

2. Place all the ingredients for the aioli into a food processor and blitz into a chunky paste.

3. Toss the courgette, aubergine, pepper, tomatoes, onion, half the olive oil, and salt and pepper in a large bowl to coat, then grill the veggies to your preference.

4. Brush the bread with the remaining oil and lightly grill on both sides, then rub each slice of bread gently with the peeled garlic clove.

5. Spoon 1 tablespoon of the lemon walnut aioli over two slices of bread, and place a quarter of the grilled vegetables between the slices. Repeat with the remaining bread and veggies.

6. Garnish the sandwiches with the shredded basil leaves to serve, if using.

Recipe courtesy of California Walnuts 

 

 

California Walnut and Date Yoghurt Toast

Preparation: 5 mins

Serves: 2

Ingredients:

- 4 tbsp Greek yoghurt

- 3 dates, roughly chopped

- 8 California walnut halves, roughly chopped

- Half a clove of garlic, minced

- 1 tbsp walnut oil

- A pinch of salt and pepper

- 2 large slices of bread, toasted

- 2 tbsp pomegranate seeds

- A handful of rocket

 

Method:

1. Stir the yoghurt and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.

2. Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds and rocket to serve.

Recipe courtesy of California Walnuts

 

 

Sourdough Toastie with Emmental, Salt Beef, Sauerkraut and Tracklements Dill Mustard Sauce

Preparation: 10 minutes

Serves: 1

Ingredients:

- 2 x slices of good sourdough

- 1 rounded tsp of Tracklements Dill Mustard Sauce

- 3 slices Emmental

- 2 slices salt beef

- 3 tbsp sauerkraut

- Large knob butter

 

Method:

1. Spread the Dill Mustard Sauce on one side of one of the slices of sourdough. Add 2 slices of Emmental, the salt beef and the sauerkraut. Top with another slice of Emmental and the second slice of sourdough.

2. Heat a frying pan on a medium-high heat and add the butter until it’s melted and bubbling. Cook the sandwich in the butter for 2-3 minutes until golden brown. Add a little more butter to the pan if needed and cook the sandwich on the other side. Serve with a side of gherkins for extra kick.

Recipe courtesy of Tracklements Dill Mustard Sauce 






Related articles

Inside Ella Russell’s Instagram home: bathroom makeover

Inside Ella Russell’s Instagram home: bathroom makeover


Keep your house warmer this winter with these easy steps

Keep your house warmer this winter with these easy steps


Best pink gins for 2020

Best pink gins for 2020


Valentine's Day at home: everything you need to create the perfect night in

Valentine's Day at home: everything you need to create the perfect night in


MARCH ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter