Sandwich fillings

Sandwich fillings

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Rustic

Toasted cheese

Ingredients

Quantity Ingredient
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Method

  1. Inspired by the queues of hungry customers drawn to the aromas of melted cheese and grilled toast at London’s Borough market, toasted cheese has been on offer at Fernandez & Wells since day one. It’s important to use a good quality cheddar, such as Montgomery’s, grated and mixed with finely chopped red onion and leek, and generously heaped between two slices of good sourdough bread. We use Poilâne, the amazing French sourdough loaf with a dark crust, which turns golden brown and crisp as the cheese melts and oozes through. Simple and delicious at any time of day.

Filled croissant

Ingredients

Quantity Ingredient
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Method

  1. A legacy of the French re-invention of the croissant as ‘fast food’ in the 1970s, the filled croissant fills that breakfast gap. The key, as ever, lies in using the best possible products. We use a really good French Comté cheese, which has a sweet nutty flavour that can be combined with slices of ripe heritage tomato and/or thin slices of free-range English cooked ham. A well-made butter croissant is an essential that also lends itself to gentle grilling until the cheese starts to melt.

Ham, cheese and piccalilli

Ingredients

Quantity Ingredient
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Method

  1. Like a ploughman’s lunch in a sandwich, we use Westcombe cheddar from Neal’s Yard Dairy and free-range English ham with good crusty sourdough bread. We have at times made our own piccalilli, but the one from local jam and pickle specialists, England Preserves, is so good we stick with that.

The combo

Ingredients

Quantity Ingredient
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Method

  1. This was inspired by a visit Rick made to the food market in Florence, where sandwiches can be made up by pointing at whatever you fancy. The original ‘combination’ consisted of thinly sliced Mortadella with a generous dollop of aioli spread on top, followed by slices of salami, fresh rocket, shavings of parmesan cheese and finally a generous quantity of wafer thin slices of parma ham.

Grilled chorizo with rocket and red peppers

Ingredients

Quantity Ingredient
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Method

  1. Served in a crispy sourdough ciabatta, red pepper and chorizo on a bed of green rocket always looks tempting and deserves a special place on the counter. The Alejandro cooking chorizo we use is cut in half lengthways and grilled for a couple of minutes on either side. Although cured, it needs to be well heated through to really bring out the juiciness and flavour and the added pungency of paprika and garlic quickly fills any room.

Classic tuna with red onion, capers, olives and anchovies

Ingredients

Quantity Ingredient
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Method

  1. Taking care to choose good quality, line-caught tuna, the light freshness of this combination still packs real flavour. All the ingredients are chopped up together, and with the addition of olive oil and fresh lemon juice, mixed into a spreadable paste. A great light lunch with a glass of chilled rosé.

Poached chicken with pancetta, rocket, tomato and mozzarella

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Chicken is hugely versatile for sandwiches and over the years we have tried a number of combinations. This one using the breast of free-range chicken from Suffolk – poached in a little white wine and a bay leaf helps keep it moist. The organic pancetta we use from Brindisa, sliced thinly and grilled in a little olive oil, adds a touch of smoky saltiness. It’s then rounded off with the addition of the fresh tomato and slices of good quality mozzarella.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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