British Sandwich Week - open, closed and club

The Great British Sandwich

British Sandwich Week runs from 20th to 26th May. It is a celebration of the greatest 'food to go' and quite possibly the most iconic British foodie invention. Gone are the dreadful days of meat paste, in favour of more extravagant cosmopolitan culinary creations.

Scandinavian open sandwiches, British closed, and American triple stacked clubs. Fillings are limited only by our imagination and experimental bravery. And the range of breads, wraps and pitta pouches offer endless opportunities for gastronomic creativity.

Lord John Montague, the 4^th Earl of Sandwich, it's said, was a 'dedicated gambler' refusing to take time out from the game to have a meal. He'd ask the casino waiters to bring him slices of meat between two pieces of bread. The idea caught on and others began to order "the same as Sandwich!" – aka: the sandwich.


It's sandwich time !
You'll need:  bread, butter and imagination...

The ultimate egg mayonnaise

You'll need:

• Eggs, hard boiled
• 2 tbsp of pickled silverskin onions
• 2 tbsp of gherkins, finely chopped
• 1 shallot, finely chopped
• 2 tbsp of pickled walnuts, finely chopped
• Salad cress
• 2 packets of salt and vinegar crisps
• Stokes Real Mayonnaise

Here's how:

We are simply making a fantastic mayonnaise just a teeny bit more exciting by adding in the chopped pickles and shallot.

The crisps add a delightful crunch, so you can't eat them in the dark without someone knowing. And the cress makes them healthy. 

Smoked Mackerel with Horseradish Cream

You'll need:

• 5 radishes, sliced
• 2 tbsp of white wine vinegar
• 1 tsp of caster sugar
• 2 tbsp of soured cream
• 2 tbsp of Stokes Creamed Horseradish Sauce 
• 1 tbsp of Stokes Mustard & Dill Sauce
• Rye bread
• 2 smoked mackerel fillets

Here's how:

Again, this Scandinavian style open sandwich is all about the dressing.

Pickle the radish slices by covering them in a bowl with the vinegar and sugar and let them stand for 15 minutes.

Meanwhile, mix the cream, horseradish and dill sauce - this makes a creamy gravadlax with a gentle kick of horseradish.

Load a slice of rye bread with the sauce, torn pieces of mackerel and a scattering of drained pickled radishes.

Cucumber cool

This takes cucumber sandwiches with the Vicar through a sublime renaissance. No thin wispy slices of cucumber here - peal the cucumber, slice it into thick circles then again into halves.

The delicious dressing is: 1 part Stokes Mustard & Dill Sauce; 3 parts Stokes Real Mayonnaise and 2 parts creamed cheese.

Combine it well, spread it thickly on the bread, then arrange the cucumber slices on top and close.

Each bite offers a cool crunch of cucumber wrapped in a fragrant dressing.

Cheesy pimento filling

You'll need:

• 250 g of strong Cheddar cheese, finely grated
• A pinch of cayenne pepper
• 2 tsp of Stokes Creamed Horseradish Sauce
• 1 tsp of Stokes Classic English Mustard
• 5 tbsp of Stokes Real Mayonnaise
• 3 tbsp of roasted red peppers (jar of), diced.

Here's how:

In a large bowl mix the cheese, cayenne, horseradish, mustard and mayonnaise, blending them really well together.

Now stir in the chopped peppers so that they punctuate the creamy filling with red dots.

Fill your sandwich base and pop it under the grill until the cheese starts to melt. Cover and enjoy.

This sits really well of smoked ham and is also great with the crunch of chicory.

 

Whatever your sandwich - fill it with Stokes

More foodie thoughts for the week:







Meet the latest Facebook friends - enter the competition here.












British Tomato Week - juicy seasonal recipes here.










Putting the tea in Royalty for the wedding here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150