Sandwich Salvation

Sandwich Salvation recipes

It’s time for some Sandwich Salvation! These 6 delicious sandwich recipes will change the way you think about snacking.

1. Brioche with thyme-roasted peaches and vanilla mascarpone

Recipes by Alida Ryder

Serves: 4
Difficulty level: Easy
Time: 30 minutes

INGREDIENTS:

Thyme-roasted peaches
4 peaches, halved and stones removed
4 sprigs fresh thyme
20ml (4 tsp) honey

Vanilla Mascarpone

250g mascarpone, room temperature
15ml (1 tbsp) icing sugar
1 vanilla pod, halved lengthways and seeds removed
4 slices brioche, toasted, to serve

METHOD:

  1. Preheat the oven to 180°C and line an oven tray with baking paper.
  2. Place the peaches on the tray and top with the thyme and a drizzle of honey. Roast in the preheated oven until the peaches are cooked, about 20 minutes.
  3. For the mascarpone, combine the ingredients and mix well.
  4. Spread the vanilla mascarpone onto the toasted brioche and top with the roasted peaches. Serve immediately.

2. Crispy flatbread with shredded chicken and quick-pickled cucumber

Serves: 2 – 4
Difficulty level: Easy
Time: 15 minutes

INGREDIENTS:

Quick-pickled cucumber

1 cucumber, ribboned with a vegetable peeler
125ml (½ cup) white vinegar
15ml (1 tbsp) sugar
10ml (2 tsp) salt
Soya mayonnaise
45ml (3 tbsp) good quality mayonnaise
30ml (2 tbsp) soya sauce

To serve
crispy flatbread
cooked chicken, shredded
red chilli, thinly sliced
fresh coriander leaves

METHOD:

  1. For the quick-pickled cucumber, combine all of the ingredients in a bowl and set aside for 5 minutes.
  2. Combine the mayonnaise and soya sauce in a bowl, mix well and set aside.
  3. When you’re ready to serve, drain the cucumber.
  4. Place the cucumber and shredded chicken on top of the flatbread. Drizzle over the soya mayonnaise and garnish with red chilli and fresh coriander. Serve immediately.

3. Naan with grilled aubergine, hummus and chilli dressing

Serves: 2
Difficulty level: Easy
Time: 10 minutes

INGREDIENTS:

Grilled aubergine
1 large aubergine, cut into
5mm slices
125ml (½ cup) olive oil
salt and freshly ground black pepper, to taste

Chilli dressing
1 red chilli, seeded and finely chopped
½ garlic clove, crushed
5ml (1 tsp) honey
juice of ½ lemon
30ml (2 tbsp) olive or avocado oil
2,5ml (½ tsp) salt

To serve
2 naan breads
hummus
fresh coriander leaves

METHOD:

  1. For the aubergine, heat a griddle pan over medium heat and brush the aubergine slices with olive oil. Place in the hot griddle pan and grill until cooked through, 2 – 3 minutes per side. Season and set aside.
  2. For the chilli dressing, combine the ingredients and mix well.
  3. To assemble, liberally spread the hummus onto the naan and top with the griddled aubergine. Drizzle over the chilli dressing and garnish with fresh coriander. Serve immediately.

4. Challah with dukkah pears and honeyed cream cheese

Serves: 4
Difficulty level: Easy
Time: 30 minutes

INGREDIENTS:

Dukkah pears
4 pears, quartered and cored
30ml (2 tbsp) olive or avocado oil
75g dukkah

Honeyed cream cheese

250g (1 cup) cream cheese, room temperature
60ml (¼ cup) honey + extra, to serve
challah, sliced and toasted, to serve

METHOD:

  1. Preheat the oven to 200°C and line an oven dish with baking paper.
  2. For the dukkah pears, brush the quartered pears with oil and cover in the dukkah.
  3. Place the pears in the oven dish and bake until just soft and golden brown, 20 – 25 minutes. Remove from the oven and set aside to cool.
  4. For the honeyed cream cheese, combine the cream cheese and honey and mix well.
  5. Spread the cream cheese onto the toasted challah and top with the dukkah pears. Finish with a drizzle of honey and serve immediately.

5. Ciabatta with meatballs and harissa sour cream

Serves: 4
Difficulty level: Easy
Time: 20 minutes

INGREDIENTS:

Meatballs
500g beef mince
½ onion, finely diced
1 garlic clove, crushed
5ml (1 tsp) dried oregano
5ml (1 tsp) dried chilli flakes
45g (¾ cup) fresh breadcrumbs
10 – 15ml (2 – 3 tsp) salt
freshly ground black pepper, to taste

Harissa sour cream
150g sour cream/crème fraîche
45ml (3 tbsp) harissa paste, thinned with olive oil if necessary

To serve
4 slices ciabatta, griddled/toasted under the grill
fresh flat-leaf parsley sprigs

METHOD:

  1. For the meatballs, combine the ingredients in a bowl and mix well. Form golf ball-size meatballs and set aside.
  2. Heat a large frying pan over medium heat and add oil. Fry the meatballs, turning frequently, until they’re cooked through and golden brown all over, 10 – 15 minutes. Remove from the pan and drain on paper towel.
  3. For the harissa sour cream, combine the ingredients in a bowl and mix through.
  4. To assemble, top the griddled ciabatta with the meatballs and drizzle over the harissa sour cream. Top with fresh parsley and serve immediately.

6. Rye with smoked trout and creamed avo

Serves: 4 – 6 as a canapé
Difficulty level: Easy
Time: 10 minutes

INGREDIENTS:

Creamed avo
2 ripe avocados
juice of ½ – 1 lemon, to taste
salt and freshly ground black pepper, to taste

To serve
400g hot smoked trout, flaked
capers in brine, drained
12 small slices rye bread, toasted
micro rocket leaves
lemon wedges

METHOD:

  1. For the creamed avo, place the avocado in a bowl and blend with a handheld blender until completely smooth and creamy. Season with lemon juice, salt and pepper, and set aside.
  2. To assemble, divide the creamed avo between the slices of toasted rye and top with flakes of trout and capers.
  3. Garnish with micro rocket leaves and serve with lemon wedges.

 

 

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