Delicious Recipes To Celebrate National Sandwich Day My Baba 3 November, 2017 Food, Recipes Grilled Lobster Rolls Ingredients: 85 g butter 6 submarine rolls 500 g cooked lobster meat, from sustainable sources 1 stick of celery 2 tablespoons mayonnaise , made using free-range eggs ½ an iceberg lettuce Method: Remove the butter from the fridge and allow to soften. Preheat a griddle pan until really hot. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn). Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately. Mega Meatball Sub Ingredients: olive oil 1 small potato 500 g higher-welfare minced shoulder of pork 500 g quality minced beef 4 sprigs of fresh rosemary 6 submarine rolls 1 splash of red wine vinegar 100 g Red Leicester cheese 50 g watercress Gravy: 2 red onions 1 bulb of fennel 1 heaped tablespoon plain flour 1 splash of Porter 1 litre organic chicken stock 1 tablespoon HP sauce 1 tablespoon tomato ketchup 1 tablespoon Worcestershire sauce 1 teaspoon English mustard 1 tablespoon Geeta’s mango chutney Method: Preheat the oven to 200ºC/400ºF/gas 6. Lightly grease a large roasting tray. Peel and coarsely grate the potato, then add to a bowl with the minced pork and beef. Scrunch and mix together, then use wet hands to roll the mixture into balls, slightly larger than a golf ball – you should end up with 21 altogether. Reserving 3 to one side, place the meatballs into the prepared roasting tray, then set aside. To make the gravy, peel and finely chop the onions, trim and finely chop the fennel, then add to a large pan over a medium heat with a good splash of oil. Cook for 10 minutes, or until softened. Add the 3 reserved meatballs, breaking them up in the pan, then cook for a further 10 minutes over a high heat, or until dark golden. Stir in the flour and cook for 2 minutes, then add the Porter and leave to boil and bubble away. Pour in the stock and stir in the remaining ingredients, then bring to the boil. Reduce to a simmer and cook for a further 20 minutes, or until thickened and glossy. Season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through. Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes. Warm the rolls in the cooling oven. Stir the vinegar into the gravy, grate over the cheese and remove from the heat. Slice the rolls and open them out like a book, spoon in the cheesy meatballs and gravy (discard the rosemary sprigs), top with watercress, then serve with any leftover gravy for dunking. Turkey Croque-Monsieur Ingredients: 40 g unsalted butter 40 g plain flour 400 ml milk 2 tablespoons Dijon mustard 100 g Stilton 8 slices of white bread cranberry sauce 100 g GruyÃ¨re cheese 400 g leftover free-range cooked turkey Method: Preheat the oven to 220ºC/gas 7. In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming. Raise the heat and leave to simmer for a few minutes. Remove from the heat, stir in the mustard and crumble in the Stilton, and check the seasoning. Line the bread on the work surface and spread 4 slices with cranberry sauce, then Stilton sauce and grate over half the GruyÃ¨re. Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish by grating over the remaining GruyÃ¨re. Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad. Veggie ‘Fish Finger’ Sandwiches Ingredients: 300 g leftover mash , (made with both sweet potato and potato) 6 spring onions olive oil 100 g fresh breadcrumbs 50 g sweetcorn kernels 50 g fresh peas , (or frozen, defrosted) 50 g leftover cooked veg , such as broccoli, cauliflower, carrots a few sprigs of parsley ¼-½ lemon 4 tablespoons plain flour ½ teaspoon sweet smoked paprika 3 large free-range eggs 1 soft round lettuce 2 tablespoons free-range mayonnaise 2 tablespoons greek-style yoghurt 6 soft bread rolls Method: Preheat the oven to its lowest setting. Place the mash in a large bowl, then slice the spring onions. Set a medium saucepan on a medium heat. Add a little splash of oil, followed by the spring onion. Cook for about 10 minutes or until just starting to soften. Spread the breadcrumbs out on a baking tray. Bake in the oven for 5 to 7 minutes to dry out, then set aside. Raise the oven temperature to 200ºC/gas 6. Tip the spring onion into a food processor with the corn, peas and leftover veg. Pick the parsley leaves and put to one side, then place the stalks in the processor. Pulse to just combine, then use a rubber spatula to scrape the mixture into the bowl with the potato. Mix together, then season with a tiny pinch of sea salt and black pepper and a scraping of lemon zest. Alternatively, mash everything together with a potato masher in the large bowl. Line a baking sheet with greaseproof paper. Split the veg mixture into 12. Roll each into a ball and shape into fingers. Place each finger on the tray, then chill in the fridge for 10 minutes or so to firm up. Now it’s time to set up a little production line: tip the flour into a shallow bowl and mix in the paprika. Crack the eggs into another bowl and whisk well with a fork. Tip the breadcrumbs into the final bowl. Take the fingers from the fridge. One at a time, coat them in flour, dip in the egg, letting any excess drip off, and then roll in breadcrumbs. Place back on the tray, drizzle with oil and bake for 12 to 15 minutes, or until golden and cooked through. In the meantime, prepare your sandwiches. Discard the outer leaves from the lettuce, then break off the nice, smaller ones. Rinse, pat dry with kitchen paper and set aside. In a small bowl, mix the mayonnaise and yoghurt together with a little squeeze of lemon juice. Cut the rolls in half. When the fingers are ready, remove from the oven. Fill the buns with the fingers, lettuce, parsley leaves, mayonnaise mixture and top with a snipping of salad cress. Delicious served with sweet potato wedges. Next-Level Steak & Onion Sandwich Ingredients: 400 g flank skirt steak or bavette 2 large onions 20 g unsalted butter olive oil 70 g dark brown sugar 125 ml red wine vinegar 1 ciabatta loaf extra virgin olive oil English mustard , optional 1 handful of watercress , optional Method: Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed. Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved. Squash It Sandwich Ingredients: 4 seeded wholegrain rolls 4 radishes 1 x 5cm piece of cucumber ½ a small carrot 2 cauliflower florets ½ a small red pepper ½ a small apple , (core removed) 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 4 sprigs of fresh soft herbs , such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint 1 handful of salad cress or sprouting herbs 1 handful of freshly podded peas 1 tablespoon sunflower seeds 2 tablespoons quality cottage cheese or cream cheese 2 tablespoons quality houmous Method: On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side. Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl. Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard. Slice each cucumber half into 4 pieces, then add to the bowl. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl. Click apart the cauliflower florets and place into the bowl with the stalks. Pull out the pepper’s stalk, tearing out the core, then discard. Scoop out the seeds and white pith with a teaspoon, then discard. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl. Place the apple half, flat-side down, on the board. Cut the apple into 6 even-sized pieces, then add to the bowl. Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing. Pick the herb leaves, discarding the stalks. Tear the leaves into small pieces, adding them to the bowl as you go. Using scissors, snip the cress or sprouting herbs into the bowl. Add the peas and sunflower seeds to the bowl. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated. Spread the base of each roll with the cottage or cream cheese. Spread the soft side of each top with the houmous. Equally divide the vegetable mixture between the base of each roll. Place the lids on top, houmous-side down, press lightly, then tuck in!