National Sandwich Week recipes
Stay calm, everyone. A week dedicated to sandwiches is upon us!
If you love the humble sarnie as much as this office caterer, you’ll realise it’s like Christmas, a birthday and Easter all rolled into one! So we’ve decided to declare our love to the butty by putting together some sandwiches you’ve just got to try!
KUDOS’ rosemary focaccia and chorizo
What kind of a list would this be if we didn’t throw in one of our most popular and more importantly my favourite sandwich? From the first bite, you get the spiciness of the chorizo and the crunch of delicious baby spinach followed by the sharpness of the mozzarella cheese! Here’s how you can make it:
– Grab yourself a fresh loaf of rosemary focaccia either from the shop or like us, bake from scratch (try this recipe), either way then cut it in two and spread with a balsamic glaze (you can also add some fresh pesto for that extra flavour)
– Place a handful of fresh, crunchy baby spinach on the focaccia and place slices of mozzarella on top.
– Finish with thinly sliced chorizo. For that extra touch, place it under the grill and warm through to get a nice melting layer of mozzarella!
Spiced pakora, tomato salsa & baby chard in a tomato wrap
Does a wrap count as part of this sandwich list? Who knows, but it’s getting added anyway.
This is one for our vegetarian and vegan friends: a fantastic Indian pakora bursting with flavour accompanied by a delicious cooling tomato salsa and crunchy baby chard!
-Start off this sandwich with a fresh batch of pakoras- these are Indian potato and onion flour balls (they don’t usually look like balls, though!). Check out this quick and easy recipe to make your own.
-Grab a tomato wrap and fill with baby chard
-Drain your pakoras of oil and place on top of your bed of chard
-Generously spoon some fresh tomato salsa or mint yoghurt sauce on the pakoras and wrap!
Tiger prawn, vermicelli, baby gem, carrot & mint with plum sauce
Now, who said sandwiches need bread? Probably most people but we’re ahead of the curve here at KUDOS Delivered, so we’ve ditched the bread and replaced it with rice paper! Typically seen on a spring roll, we’ve changed the game and created a fantastic sweet vermicelli sandwich! Here’s how you can make one:
- Get hold of some rice paper wraps & brush with a little water.
- Chop your carrot, mint and baby gem lettuce
- Lightly cook your vermicelli using some sesame oil to add a little flavour.
- Fry off the tiger prawns adding a little sweet chilli sauce then combine with all your fillings.
- Roll up your wrap and you’re ready to rock!
Sushi rice, flaked tuna, pickled ginger & spring onion with red radish
Remember that thing we said about being ahead of the curve? Well, here’s another breadless sandwich that we just couldn’t leave off the list.
It’s an assortment of varying flavours that come together perfectly. The horseradish gives a fiery but satisfying kick that is perfectly balanced with the flaked tuna and pickled ginger. Everything is then wrapped in a delicious sheet of Nori (seaweed) and topped with spring onion. Here’s how we make it:
–Grab yourself a sheet of Nori and fill with freshly made sushi rice
–Use either chunked or flaked tuna and seasoned well with pepper, salt and if you’re feeling adventurous add a little spice of your choice.
– Generously lay a few slices of pickled ginger on your bed of tuna and rice
-Top with a handful of horseradish and finely chopped spring onions
-Wrap and enjoy!
Tip: Make this the night before, for an amazing working lunch that your colleagues will envy!
Grilled Portobello mushroom and goat’s cheese Panini
This one’s for the cheese lovers! Marry the fantastic ‘meaty’ taste of Portobello mushrooms with the oozing creaminess of goat’s cheese to make a mouth-watering Panini!
Don’t have Portobello mushrooms to hand? Then we recommend using aubergine (eggplant) as a substitute! Now get crackin’:
–Cut open a ciabatta roll and line the bed with an extra virgin olive oil dipping sauce-(Seasoned with basil, garlic, thyme, oregano, salt, pepper and lemon juice)
-Wash, remove the stems and season the Portobello mushrooms and place under the grill
-Place on the ciabatta roll and add a generous serving of goat’s cheese
(Why not add a handful of spinach leaves for extra flavour?)
-Put into a Panini press until the bread is crispy and the cheese is oozy!
Posh-ish Fish Finger Sandwich
What can I say about this classic sandwich? Chances are if you’ve grown up in Britain, you’ve definitely had one. If you haven’t, you’re missing out! The fish finger sandwich is a perfect snack as it’s quick, really easy to make, and goes fantastically in a sub (or a brioche roll), a dollop of tartar sauce or ketchup! Here’s how to make your own:
– Either create your own fish fingers or use some frozen fish fingers (we recommend a white fish like Cod or Haddock) and bake to perfection.
– Grill the brioche buns until they have a nice colour and add some tartar sauce to the base
– Add a sprinkle of rocket, watercress and spinach for crunch
– Place your fish fingers on top, squeeze with lemon juice and enjoy!
A sandwich named after the king of rock ‘n’ roll, it can’t be that bad… can it? It’s not bad but let’s just say it’s not exactly healthy.
Despite the ingredients sounding like a mish-mash of leftovers, we can confirm that this is a sandwich that’s bursting with flavour. It’s not really like anything you’ve had before but is definitely worth trying.
– Grab yourself two slices of bread and spread one side with plenty of peanut butter
– Cut a banana into small circular slices and place on top of the peanut butter and cover with the other piece of bread (you can also add in a piece of bacon to make this extra decadent!)
– Heat up a heavy based frying pan with a knob of butter (this isn’t essential!) and fry each side of the sandwich until golden brown and oozing with peanut butter!
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