As a child, sandwiches always meant some Marmite or a piece of cheese between some soggy slices of bread. It wasn’t until I got older and discovered the joys of home made bread and exciting fillings that I realised just how exciting sandwiches could be.
So in honour of British Sandwich Week (8th to 14th May 2016), Central England Co-Operative have asked me to come up with a great sandwich combination and explain how to make it. Never one for taking things lightly, I’ve made my sandwich from scratch.
Cheese and herb bread recipe
I don’t have a bread maker, so I looked for a basic recipe and then adapted it to contain the flavours I wanted. This was really easy to make without a bread maker, although I did have the assistance of a particularly keen three year old.
- 500g Wholemeal Bread Flour
- 7g sachet of Fast-Action Instant Dried Yeast
- 1 tsp salt
- 3 dsp Olive Oil
- 1 dsp honey
- 300 ml hand-hot water
- 200g Somerset Farmhouse Mature Cheddar Cheese
- 1 dsp Dried Mixed Herbs
- Add the flour, yeast, salt and herbs to a mixing bowl and mix together using hands, then tip in the cheese and mix again
- In a separate jug, mix the water, honey and oil together
- Pour the water, honey and oil mixture into the dry ingredients and draw them together to form a dough
- Lightly flour a clean, flat surface and turn the dough out onto it. Kneed for five minutes until the dough is not sticky. You may need to add some more flour
- Lightly oil the loaf tin with olive oil, place the dough into the tin and press it evenly. Put the whole lot into a food bag and leave it for an hour. It will double in size and fill the tin. I split my mixture into two separate tins to make two small loaves, you could leave it in one tin to make a larger loaf
- Preheat the oven to 200C. Make a pattern on top of the loaf with a sharp knife and bake for 30 to 35 minutes
- Turn the bread out onto a rack to cool
Open sandwich: field mushroom, spinach and two cheeses
As a vegetarian, I am often disappointed when we go out to a café for a sandwich. My husband usually has the option of a hot sandwich with bacon or something similar, whereas I am often stuck with a cold sandwich.
As a result, I wanted to make a hot vegetarian sandwich that is genuinely tasty and appetising. I went for an open sandwich because it was a bit easier with the small loaves that I’d baked, but this would work just as well as a normal sandwich.
- Home made cheese and herb bread, sliced into thick chunks
- Field mushroom
- Fresh spinach
- Garlic & Herb Roule
- Somerset Farmhouse Mature Cheddar Cheese, sliced
- Real butter
- Olives, stuffed peppadew peppers, tomatoes, cucumber, fresh spinach and beetroot (for salad garnish)
- Prepare the salad garnish – I like to put a nice, colourful salad onto a large plate so that everyone can add as much to their plates as they want
- Butter the bread and put it on the plates ready for the filling to be piled onto it
- Fry the field mushroom in a tiny bit of olive oil then take it out, leaving as much juice as possible in the pan
- Put the mushroom onto a separate plate and cut in half
- Place each half of the mushroom onto a separate slice of bread
- Lightly sauté the spinach in the same pan you used for the mushrooms, adding a dollop of butter and a few tablespoons of water
- While the spinach is cooking, spread a generous amount of the Garlic & Herb Roule onto each half of the mushroom
- Take the spinach out of the pan, drain well and place on top of the Garlic & Herb Roule covered mushrooms
- Place a slice of cheese on top of each one
- Place under a hot grill for a couple of minutes until the cheese on top melts
- Place two extra pieces of bread onto the plate
- Add salad garnish at the table
Please note, this post was written in collaboration with Central-England Co-Operative but all views, opinions and rather fantastic sandwiches are my own.