Category: sandwich

steak sandwich

It’s British Sandwich Week! If you needed an excuse to celebrate, rather than have a limp ham sarnie push the boat out and have a proper steak sandwich. Don’t just stop there: get decent bread, some onions, some mushrooms, some greenery and slap some lovely sauce on it.

In this case I used one of Heinz’s new sauces: a creamy pepper sauce. I’m a devotee of their Seriously Good mayonnaise because of it’s creamy texture and excellent flavour so I couldn’t wait to try this. The pepper sauce is smooth and lightly tangy with a definite tickle on the tongue from the pepper flavour. Works great in a steak sandwich! I also tried others in the range: creamy chive sauce (great on a jacket potato); tomato & garlic sauce (great with asparagus); and béarnaise (great with a boiled egg). Visit their website for more info.

Looking for more steak sandwiches? Try my Viking rib-eye bagel or Jan’s steak ciabatta.

Want recipes like this? Never miss a post from Big Spud by subscribing to my emails. It only takes 10 seconds and you’ll get new recipes and food stuff every time they’re posted.

Thanks to Heinz for the samples.

steak sandwich

Course Brunch

Cuisine English

Cook Time 20

Total Time 20

Servings 4 people

Author Gary @ BigSpud

Ingredients

2 tablespoons olive oil
50 g butter
2 large onions finely sliced
2 cloves garlic finely sliced
500 g sirloin steak
100 g rocket or spinach
100 g chestnut mushrooms finely sliced
1 baguette
100 g Heinz Seriously Good Creamy Pepper Sauce

Instructions

Heat half the oil and the butter in a large frying pan over a medium heat. Add the onions, mushrooms and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
Arrange the leaves over the halved baguette, then top with the onion and mushroom mixture followed by the steak. Spoon on the pepper sauce and sandwich together. Serve immediately.

bread carrots food pork sandwich

banh mi muffuleta

Give me an excuse to do a posh sandwich, and I’m there. Inspired by a recipe in a recent issue of the Jamie magazine, this recipe crosses the Vietnamese baguette with the New Orleans superbap. Truth be told it’s only a little of both, but gives you an idea where it’s heading.

One of my colleagues came round for lunch and I had to make this for him. He loves Asian inspired flavours so it was right up his street. This also marked the first time I cooked with and tasted pork cheeks. Much more offaly than I was expecting, though the texture was sticky and tender. I liked them, but I’d rather have pork belly. I felt it pushed this sandwich in an odd direction; I’d like to try it again with a more conventional pork cut such as shoulder or leg.

Read my colleague’s Richard blog at Everydayleader. Thanks to Farmison for the pork cheeks.

Banh mi muffuleta (serves about 6 – 8):

1kg pork cheeks

1 onion, sliced

8 cloves garlic

500ml chicken stock

4 tablespoons soy sauce

4 tablespoons fish sauce

1 bag stir fry veg

Spiced rice vinegar (any sweet vinegar would work well)

1 large square loaf (I used a sour dough pave)

Preheat the oven to 220°C. Layer the onions and garlic in a baking dish. Season the pork all over and put this on top of the onions. Put the pork in the oven for 15 minutes to get the meat warmed up. Remove from the oven, turn down to 160°C and add the chicken stock. Cover with foil and roast for 1½ – 2 hours, until tender and juicy.

Remove the pork from the oven to rest and strain off the liquor, reserving for later. Leave the oven on and gently warm the bread for 10 minutes.

Meanwhile heat a large wok as hot as it will go, add a splash of oil and stir fry the veg for 3 – 4 minutes until starting to to go tender. Add the onions, garlic and cooking stock into the pan, adding sweet vinegar to taste. Simmer for 2 more minutes before straining off the juices.

Slice the pork cheeks and season with a pinch each of salt and sugar. Cut the bread horizontally and drizzle with oil. Layer the pork on the bread, then the veg on top. Drizzle over a little of the reserved cooking juices to taste, plonk the other half of the bread on top, press down and serve in thick wedges.

beef red cabbage red onion sandwich

meatball sandwich

I am a sucker for a sandwich – not paper-thin ham or simpering coleslaw but gutsy, no-punches-pulled sandwiches that America in particular seems to get right. This Jamie Oliver sarnie is styled that way and is darn close to being great. Plump meatballs and creamy cheese, lovely fresh cabbage and salty bacon… but there’s something missing. I reckon a sharp, fruity tomato sauce would really top this off. I ran for a jar of salsa and it made all the difference – next time I’d simmer off some tinned tomatoes and balsamic with garlic for a real relish to top it off.

Jamie’s version is served with a chopped salad and finished with banana ice cream.

Meatball sandwich (serves 4):
500g minced beef
1 tablespoon wholegrain mustard
½ a lemon
1 egg
Handful fresh basil
5 slices smoked pancetta
2 ciabatta loaves
4 slices Jarlsberg ceese
½ red cabbage
1 red onion
Small bunch of mint
½ a lemon

Stick the oven on 150°C, and get a large frying pan on a medium heat.

Roughly chop the basil and put into a bowl with the beef, mustard, lemon and egg. Add a splash of olive oil and season, then scrunch together with your hands. Divide into 16 and roll into balls. Shake and cook the meatballs for about 15 minutes, until browned all over.

Bung the cabbage, red onion and mint into a food processor and grate together. Squeeze over some lemon and check for seasoning.

Lay the pancetta around the meatballs and pop into the oven, and on a different shelf put the split loaves to warm through.

After about 5 minutes get the bread out and lay the cheese on. Add a couple of meatballs, chuck some cabbage on top and top with a slice of pancetta.

Tags jamie oliver

artichoke cheese food ham olives sandwich

muffuletta

Gor blimey I luv a sarnie. And the Americans really know how to do it. This Scooby snack of a sandwich is a New Orleans specialty, supposed to be a big enormous circular loaf that lasts a working man all day. The olive mix is the base of this, the rest is essentially a deli in a bun. As you sink your teeth through the bread you get all sorts of wonderful flavours popping through, pickled veg, smoked cheese, salty ham, sweet tomato… a real treat. The recipe listed below is a suggestion, nothing more. Add or delete as your cupboard and deli provide.

I first saw this sandwich back in 1998, back on the inspiring and pornographic Nigel Slater’s Real Food, where calm Kiwi cook Peter Gordon pressed layer upon layer of ingredient on to this bap. I salivated over it at the time then promptly never made it. Fastforward 11 years, I finally get round to it. If you want to see it, as with much of Channel 4’s content, it can now be seen on Youtube.

Muffuletta:

1 large round loaf, about 30cm across (focaccia works well)

Mixed olives

Sundried tomatoes

Sliced fresh tomato

Sliced artichoke

Parsley, chopped

Spring onions, sliced

Pancetta, grilled

Gruyere cheese, thinly sliced

Slice the loaf horizontally and drizzle olive oil on both sides.

Layer the ingredients as generously as you can. Season the fresh tomatoes when you get there. It’s also a good idea to dribble a little extra oil near the top layers to allow the flavours to be drawn down.

Put the lid back on, cover with clingfilm and press down with tins and other heavy things. Leave for a couple of hours if possible.

Tags peter gordon