• 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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