More

    British Sandwich Week: top sandwich secrets revealed

    California Prawn roll

    Freshly sliced FTG inspiration!

    It’s undeniable that Brits love a good sandwich and the British Sandwich & Food to Go Association is today revealing Britain’s best sandwiches and revealing the secrets of how you can recreate them.

    Following the annual British Sandwich & Food to Go Designer of the Year competition where chefs and sandwich developers battled it out to be named Britain’s best, the association is sharing the recipes of the winning sandwiches.

    Whether it’s clubs, subs, wraps, rolls, baguettes, baps, bagels, toasties, pittas or paninis, people nationwide have a soft spot for sandwiches. This admiration of sarnies is just one of the reasons why British Sandwich Week takes place.

    To mark this year’s celebrations, below are the recipes for you.

    James Burgess’ (officially Britain’s best) California Prawn Roll
    A bouncy brioche roll, filled with black tiger prawns coated in a passion fruit and mango chilli dressing topped with slices of fresh fruit and vegetables has been crowned the Britain’s best sandwich.

    Ingredients:
    1 Brioche Sub Roll
    15g Cos Lettuce
    25g Fresh Avocado Slice
    95g Chopped Black Tiger Prawn with Passion Fruit & Mango Chilli Dressing
    10g Fresh Diced Cucumber
    10g Fresh Diced Mango
    10g Diced Pink Pickled Onions
    3g Caviar
    1g Cress

    Prawn dressing ingredients:
    250g Chopped Black Tiger Prawns
    60g Cottage Delight – Passion Fruit & Mango Curd
    50g Mayo
    3g Korean Pepper Flake
    15g Lime Juice

    Method:
    Mix together the ingredients to make passion fruit and mango chilli dressing and then add the cooked tiger prawns. Make sure you coat the prawns so you get a taste sensation in every mouthful!
    Cut open a fresh brioche sub roll and spread a thin layer of the curd inside for extra punch.
    Place the fillings in as follows: dressed prawns, avocado slices, diced cucumber, mango and pickled onions, caviar and top with fresh cress.

    British Sandwich Week: top sandwich secrets revealed
    Honey, I’m Feeling Blue

    Kirsty’s Fitzpatrick’s Honey I’m Feeling Blue
    A clever fusion of indulgent caramelised pears, candied walnuts, blue cheese bechamel, tingling hot honey and Gorgonzola Piccante inside sourdough slices.

    Ingredients:
    70g Futura Foods – Gorgonzola Piccante
    1 Slice Bretzel Sourdough Bread
    1 Slice Gorgonzola Piccante & Port Cranberry topped Sourdough Bread
    Blue Cheese Bechamel mix 10g
    2 Slices Prosciutto
    80g Caramelised Pear
    20g Candied Walnuts
    10g Hot Honey

    Method:
    One slice of Sourdough Bread
    Spread 10g Blue Cheese Bechamel Mix onto sourdough bread
    Crumble Gorgonzola Piccante on top
    Top with two slices of Prosciutto
    Place six slices of caramelised pear on top
    Evenly place the Candied Walnuts over the sandwich
    Place Gorgonzola Piccante & Port Cranberry Sourdough bread lid on top
    Place the sandwich under the grill for the ultimate crunch
    Remove from the girll, place onto a serving plate and drizzle with hot honey

    British Sandwich Week: top sandwich secrets revealed
    Mumbia GaramToastie

    Ivor Peters’ Mumbia Garam Toastie

    A vibrant blend of bold flavors like coriander, chilies, mint, ginger and spices to create a chaat masala and then combining this with potatoes, a variety of vegetables and indulgent Gouda.

    Ingredients:
    Eight slices of Mona Dairy – Gouda
    75g potatoes, peeled and diced
    ¼ tsp chaat masala
    Finely chopped red pepper
    Finely chopped red onion
    ¼tsp cumin seeds
    Two slices sourdough bloomer
    25g unsalted butter
    25g mint leaves
    Coriander leaves
    ¼ tsp lemon juice

    Additional ingredients:
    Half of a finger green chilli
    Chopped red onion
    Pinch of ginger
    Pinch of sugar

    Method:
    Using a blender, blitz the mind leaves, coriander, lemon juice, green chillies, red onion, ginger and sugar together to create a hot mint chutney

    Peel, dice and boil potatoes until soft.
    In a large bowl, crush the potatoes and then add the chaat masala, cumin seeds, red pepper and red onion. Mix thoroughly.

    Pop the bread on a board and butter each slice. Now spread a layer of the hot mint chutney on one of the slices. Then, on the remaining slice, spread the potato mix. Top each slice with an even layer of Gouda. 
    Gently press the slices together i.e. hot mint chutney (with cheese) over the potato (with cheese) slice. 
    Spread more butter on the outsides of the sandwich. Heat a large lidded non-stick frying over a medium heat. Toast the sandwich with a lid on for 2 minutes until the base goes crispy, lightly tanned, with the cheese beginning to melt. Flip over and toast the other side for a couple of minutes with the lid on.
    Serve with some of the remaining hot mint chutney dipping sauce in a small bowl. Devour.

    British Sandwich Week: top sandwich secrets revealed

    Charlotte Palmer’s Japanese Fried Chicken Wrap

    This mouth-watering wrap contains tangy pickled coleslaw, spring onion, fresh tomato, Yuzu Kosho Mayo and succulent fried chicken, ready to tingle anyone’s tastebuds.

    Ingredients:
    One piece H.Smith – Delightful Breaded Chicken
    One tortilla wrap
    25 grams of pickled coleslaw
    5 grams of spring onion
    30 grams of sliced tomato
    20 grams of Yuzu Kosho mayo

    Method:
    Fry the chicken in a good amount of oil until it’s golden and crispy
    Dress with a Japanese-style sauce
    Chop the chicken into large strips
    Lay out the wrap and add spread a generous layer of coleslaw
    Top the coleslaw with the fried chicken
    Drizzle with the Yuzu Kosho mayonnaise and sprinkle the spring onions
    Wrap

    Latest

    FBC UK extends Crunch Creams range with two new flavours

    Fox’s Burton’s Companies (FBC UK) is adding two new...

    Rustlers turns up the volume for the next instalment of ‘Boost Your Burger’ campaign

    Retailers can give their shoppers hundreds of chances to...

    Hundreds of prizes up for grabs with Whaoo! Crêpes on-pack promotion!

    Whaoo! filled crêpes, from French bakery experts Norac Foods...

    FBC UK partners with Ferrara Candy to import Nerds

    Fox’s Burton’s Companies UK (FBC UK), Britain’s second biggest...

    Don't miss

    FBC UK extends Crunch Creams range with two new flavours

    Fox’s Burton’s Companies (FBC UK) is adding two new...

    Rustlers turns up the volume for the next instalment of ‘Boost Your Burger’ campaign

    Retailers can give their shoppers hundreds of chances to...

    Hundreds of prizes up for grabs with Whaoo! Crêpes on-pack promotion!

    Whaoo! filled crêpes, from French bakery experts Norac Foods...

    FBC UK partners with Ferrara Candy to import Nerds

    Fox’s Burton’s Companies UK (FBC UK), Britain’s second biggest...

    Gravesend Premier store stripped of alcohol licence

    A Premier store in Kent has been stripped of...

    FBC UK extends Crunch Creams range with two new flavours

    Fox’s Burton’s Companies (FBC UK) is adding two new products to its already popular Fox’s Crunch Creams range, worth £14.5m in retail sales value....

    Rustlers turns up the volume for the next instalment of ‘Boost Your Burger’ campaign

    Retailers can give their shoppers hundreds of chances to win Spotify Premium passes, as Rustlers, the £109.1m chilled ready-meals brand, unveils the biggest wave...

    Hundreds of prizes up for grabs with Whaoo! Crêpes on-pack promotion!

    Whaoo! filled crêpes, from French bakery experts Norac Foods UK, is launching a new on-pack promotion this summer, offering families over 350 winning moments. Running...