Of the 20, 3 were takes on the basic Ham & Cheese Toastie suggested by Avinash Shashidhara of Pali Hill, London.
His inspiration was a version he had at Harry’s Bar who added Worcestershire sauce and a hint of Tabasco – two flavours reminding me of our very own Bloody Mary Ketchup.
Emily Watkins, winner of the Great British Menu in 2014, took the Welsh variation with a Cheddar Rarebit, whilst the talented Tom Aikens of Muse in London took the French (eggless) variation with a Croque Monsieur.
You can read who favours what from the other 17 Chefs in Stuart’s article – HERE.
The Breakfast Butty
If Breakfast is the most important meal of the day, so the ‘Breakfast Butty’ must be the most important sandwich.
It could be a simple mountain of Seville Orange Marmalade sandwiches in a suitcase – a clear favourite of young Paddington bear. That’s a vegetarian breakfast sandwich in it’s simplest form.
Working just a little harder for a delicious, fulfilling vegetarian open sandwich breakfast, we have this little beauty. Toast a thick slice of ciabatta bread and keep it warm whilst grilling haloumi steaks. Smash / crush a ripe avocado in a bowl with a splash of rapeseed oil, squeeze of lemon and a couple of spoonfuls of our fine aioli-style Garlic Mayonnaise.
Build your sandwich and enjoy it with the oozing flavours of sweet chilli peppers and red peppers in our Chilli Jam.
This is a truly impressive lunchtime bagel by Oli Mannion, Semi-Finalist on BBC1’s Best Home Cook 2020! Not only is it a fine composition, but Oli is using a particularly fine ketchup – our own thick, tomato-packed Tomato Ketchup.
I have not made it myself yet but can imaging that unique bagel sweetness offsetting the salty bacon, smoky beans and runny egg.
Try it with breaded chicken goujons and your lunchtime meal is sorted.
Lessons in Lavish
Resident Chef, Andy, has pushed the culinary boat out today with this new addition to the Recipe Pages: HERE.
He shares the secret to his Red Slaw, which is delicious in itself. When you see just how easy it is to pickle your own vegetables – in this case Red Cabbage – I promise you will never want to buy red cabbage pickle again.
Add this as the topping for oh so crispy slices of succulent chicken breast and become the chef of, rather than meal provider in your own kitchen.
Now, spread the burger with a thick layer of our luxurious Real Mayonnaise, build, serve and listen to the delighted hush.
See and enjoy Andy’s recipe – HERE.
Sandwiches Made Better
You will find all you need to make all kinds of amazing sandwich variation so much better – HERE.
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