EGG & CREST CLUB SANDWICH

Ingredients
 2 eggs
 2 tbsp mayonnaise
 3 slices bread
 a little butter
 ⅓ carton of cress
 2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
 crisps , to serve

Method
 STEP 1
Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then
cool under running water until they can be peeled. Peel the eggs, then leave to cool
completely.

 STEP 2
Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you
like. Toast the bread.

 STEP 3
Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg
and scatter over the cress. Add another slice of toast and gently spread on the
remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever
combination you prefer). Dot the remaining egg over the top, spread gently, then top
with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich
into four quarters, being careful not to squash out the egg. Skewer each sandwich with
a sandwich pick. Serve with crisps.
 EGG IN THE HOLE

Ingredients
 oil , for frying
 4 rashers smoked streaky bacon
 2 thick slices sourdough
 1 tbsp mayonnaise
 1 small egg
 1 tbsp ketchup or brown sauce, to serve

Method

 STEP 1
Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put
on a plate covered with foil to keep warm.

 STEP 2
Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one
side of both slices. Fry the bread in the same pan. When browned on one side, flip both
over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and
cover the pan until the white of the egg is set but the yolk is still runny. Remove
everything from the pan.

 STEP 3
Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice.
Halve and tuck in.
 PLOUGHMAN'S SANDWICH

Ingredients

 1 medium baguette
 2 tbsp mayo
 1 heaped tsp wholegrain mustard
 ½ small Braeburn apple
 3 slices smoked ham
 50g cheddar , sliced
 2 tbsp pickle or chutney
 handful of rocket

Method

 STEP 1

Slice the baguette in half lengthways. Mix the mayo with the mustard and cut the apple
into thin slices. Spread the mayo mixture over the baguette base, then lay on the
ham, cheese,  apple and the pickle or chutney. Finish with the rocket and the baguette
top, then cut in half.

N
 SALT BEEF CLUB WITH CAJUN FRIES

Ingredients
 1 big potato , cut into thin chips
 2 tsp olive oil
 ½ tsp Cajun seasoning
 1 heaped tbsp mayonnaise
 1 tsp chopped chive
 1 tsp Dijon mustard
 3 slices white or brown bread , lightly toasted
 2 radishes , thinly sliced
 1 baby or ½ avocado , sliced
 2 slices salt beef
 couple Little Gem lettuce leaves
Method
 STEP 1
Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with
oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake,
turning once, for 20-25 mins or until golden and crisp. Season.
 STEP 2
Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season.
Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and
avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce.
Top with the final slice.
 STEP 3
Cut up and secure with cocktail sticks if you like, then serve alongside the fries.
 KATSU SANDOS

Ingredients
 25g white cabbage , finely shredded
 25g red cabbage , finely shredded
 1 tbsp white vinegar
 2 tbsp plain flour
 1 egg , beaten
 150g panko breadcrumbs
 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat
 6 large peeled raw prawns , halved to give 2 thin slices each
 cold pressed rapeseed oil , for frying
 2-4 tbsp mayonnaise
 4 slices white bread
For the tonkatsu sauce
 2 tbsp ketchup
 1 tbsp Worcestershire sauce
 1 tsp soy sauce
 1 tbsp golden caster sugar
 ¼ tsp mustard (yellow or Dijon)
 ½ tsp white vinegar
Method
 STEP 1
Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and
leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the
ingredients for the tonkatsu sauce in a bowl and set aside.
 STEP 2
Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs,
making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb
sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the
crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
 STEP 3
Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to
and fry the prawns.
 STEP 4
Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some
tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and
arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the
prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread,
mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each
one into four.
 CORONATION EGG MAYO SANDWICH

Ingredients

 3 medium eggs
 2 tbsp mayo
 ½ tbsp Greek yogurt
 ½ tbsp mango chutney
 ½ tbsp korma curry paste
 2 spring onions , sliced
 2 tbsp chopped coriander
 butter , for spreading
 4 slices soft brown bread

Method

 STEP 1

Bring a pan of water to the boil, add the eggs and simmer for 8 mins, then drain and
cool under cold running water. Peel and chop the eggs, then tip into a bowl and mix with
the mayo, yogurt, chutney, curry paste, spring onions and coriander. Season to taste.
Butter the bread and spoon the egg mixture over two slices. Complete the sandwiches
with the remaining bread, then halve.
 TRIPLE DECKER STEAK SANDWICH

Ingredients For the sauce

 2 x 200 - 250g/8oz-9oz pieces
trimmed skirt of beef
 4 garlic cloves , smashed and
peeled
 small bunch thyme
 6 tbsp olive oil
 1 oblong loaf sourdough bread
 1 beefsteak tomato , sliced
 6 long leaves Cos lettuce
 50g cocktail gherkin , finely chopped
 1 heaped tbsp capers , finely
chopped
 1 bunch flat-leaf parsley , leaves
finely chopped
 7 tbsp good-quality mayonnaise
 splash Worcestershire sauce
 4 shakes Tabasco sauce
 1 small red onion , finely chopped

Method
 STEP 1
Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and
some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins,
capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to
taste with Worcestershire sauce and Tabasco. Set aside.
 STEP 2
Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear
the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. If the
pan isn’t big enough, you may need to do one piece at a time. Set the meat aside to rest.
 STEP 3
Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf
lengthways into three.
 STEP 4
Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the
olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to
the pan if necessary.
 STEP 5
When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom
of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the
tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers,
finishing with the top of the loaf.
 STEP 6
 Press down lightly on the sandwich and secure four times along the loaf with long wooden
skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall
sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.
CLUB SANDWICH

Ingredients

 4 rashers streaky bacon

 3 slices white bread
 1 tbsp mayonnaise
 1 hard-boiled egg, sliced
 1 tomato, sliced
 few thick slices chicken or turkey breast
 small handful salad leaves
 handful crisps, to serve, if you like

Method

 STEP 1

Heat grill to High and cook the bacon, turning halfway through, until crisp. Toast the
bread and spread one slice with the mayo.

 STEP 2

Layer on the egg, tomato and bacon, then top with another slice of bread. Add the
chicken or turkey, bacon, then lettuce. Finish with the final slice of bread and cut into
quarters. Secure with cocktail sticks and serve with crisps, if you like.
 MOZARELLA AND SALAMI PICNIC BAGUETTE

Ingredients
 1 white or brown baguette
 3 tbsp fresh green pesto
 1 beef tomato
 1 ball mozzarella (about 200g)
 2 handfuls baby spinach leaves
 handful basil leaves
 6 slices salami
Method
 STEP 1
Slice the baguette in half lengthways and hollow out (make crumbs from the bread
centre and save for another recipe). Spread the bottom half with the pesto. Slice the
tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the
tomato.
 STEP 2
Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit
the width of the baguette.
 STEP 3
Wrap in baking parchment, tie with string and pop in the fridge weighted under
something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if
you like). The flavours will mingle and the sandwich will flatten down, making it a doddle
to cut up without all the ingredients falling out all over your picnic rug.
 NIÇOISE STUFFED BAGUETTE

Ingredients
 3 large eggs
 130g can tuna in olive oil, oil reserved
 1 large flute or baguette measuring approx 54cm
 2 tbsp mayonnaise
 3 tomatoes , ends trimmed, thickly sliced
 12-24 basil leaves (depending on how herby you like it)
 12 pitted Kalamata olives
 8 anchovy fillets
For the shallot vinaigrette
 1 shallot , finely chopped
 3 tbsp olive oil
 1 tbsp white wine vinegar
 ½ tsp Dijon mustard
Method
 STEP 1
Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run
the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-
shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with
seasoning and stir in the oil from the tuna.
 STEP 2
Slice the loaf in half lengthways, but not all the way through, so it opens up like a book.
Use your fingers to pull out any bread that easily comes away from the top half to hollow
the loaf a little.
 STEP 3
On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the
tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
 STEP 4
Tightly roll up in baking parchment and secure down the length with elastic bands or
string. Press really well all the way down the loaf, then chill overnight. Cut into slices if
feeding a crowd, or into 4 lengths.
 SAUSAGE SANDWICH PESTO

Ingredients

 2 herby Cumberland sausages , sliced in half lengthways

 1 ciabatta roll , sliced in half
 2 tbsp fresh pesto
 1 roasted red pepper from a jar, sliced in half
 ½ x 125g ball mozzarella , sliced
 handful rocket

Method

 STEP 1

Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6
mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on
a baking tray and spread each with pesto. Top each half with a pepper and mozzarella
slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful
of rocket, and put the roll back together, pressing down firmly to hold the fillings in
place.
 POSH BLT

Ingredients

 6 rashers smoked streaky bacon

 1 tbsp maple syrup
 3 tbsp mayo
 ½ tbsp sundried tomato paste
 4 slices sourdough
 6 chopped sundried tomatoes
 leaves of 1 Little Gem

Method

 STEP 1

Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the
maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato
paste, then spread over two of the sourdough slices. Top with the bacon, sundried
tomatoes and Little Gem. Season with black pepper, top with the remaining bread and
halve.
 PAN FRIED CAMEMBERT SANDWICH

Ingredients

 2 thick slices of white bread

 wedge of camembert or brie (about 85g/3oz)
 a spoonful of cranberry sauce
 a few drops of balsamic vinegar
 butter

Method

 STEP 1

Butter the bread. Put a wedge of camembert or brie on the unbuttered side of one slice
of bread. Top with a spoonful of cranberry sauce. Drizzle with a few drops of balsamic
vinegar, if you have some.

 STEP 2

Put the second slice of bread on top, buttered side out. Fry in a hot non-stick pan,
pressing down with a fish slice, for a minute or two on each side, until golden brown and
melting. Cut in half and eat straightaway.
 PHILLY CHEESE STEAK

Ingredients
 300g steaks
 2tbsp sunflower oil
 1 onion , sliced
 1 red pepper , sliced
 1 green pepper , sliced
 2tbsp white wine vinegar
 8 cheese slices
 50g grated mozzarella
 4 soft white sub rolls
 American mustard and ketchup, to serve

Method
 STEP 1
Trim away and discard the long piece of fat running down the side of the
steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and
freeze for 40 mins.
 STEP 2
Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the
onion and peppers along with a good pinch of salt and fry for 20 mins, or until the
onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to
taste.
 STEP 3
Using a sharp knife, slice the steak as thinly as possible and pile the slices into four
portions. Heat a skillet over a high heat until almost smoking. Put one portion of the
steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over
a high heat until some of the steak is cooked through, with pink bits remaining. Pile a
quarter of the onion mixture on top, as well as a quarter each of the cheese slices and
the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until
the meat is brown and crisp around the edge and the cheeses have melted. Split one of
the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the
remaining meat, onions, cheese and rolls.
 STUFFED RAINBOW BAGUETTE

Ingredients
 1 artisan-style baguette
 4 tbsp hummus
 8 slices medium cheddar
 ¼ red pepper , thinly sliced
 ¼ cooked beetroot , shredded
 2 radishes , thinly sliced
 1 yellow or orange carrot , shredded or grated
 handful green leaves
 1 tbsp vegetarian pesto , mixed with 1 tbsp olive oil

Method

 STEP 1

Cut the baguette in half so you can open it out like a book. Spread the hummus over the
bottom half of the baguette and add the cheese, breaking the slices up if you need to.
Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves,
dribble with the pesto and close the baguette.

 STEP 2

Wrap the baguette tightly in baking parchment and tie securely with string. Take a
bread knife with you so you can slice it when you’re ready to eat it.
 CHORIZO ROLLS

Ingredients

 2 red peppers
 500g cooking chorizo (see tip)
 1 loaf French bread , quartered and split down the middle
 100g bag rocket
 1 tbsp olive oil

Method

 STEP 1

Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and
cover with a plate until cool enough to handle. Scrape the blackened skin off the
peppers, remove the seeds and membrane, then slice them and set aside.

 STEP 2

Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins
until sizzling and charred, then turn it over and cook for a further 3-4 mins.

 STEP 3

Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some
grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
 CUCUMBER & HERB TRIPLE DECKERS

Ingredients
 1 small cucumber , thinly sliced
 200g tub soft cheese
 ½ small bunch mint , finely chopped
 small bunch chives , snipped
 9 thin slices wholemeal bread

Method

 STEP 1

Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some
seasoning in a small food processor or with a hand blender. Stir in most of the chives,
then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber,
and arrange the rest over the cheese.

 STEP 2

Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this
twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4
squares. Top each mini sandwich with another cucumber slice. Sprinkle with the
remaining chives to serve.
 ASPARAGUS SUBS

Ingredients

 24 asparagus tips (about 150g)

 4 large slices good ham , cut into thirds, or 6 smaller slices, halved
 50g soft salted butter
 good squeeze lemon juice
 12 mini sub rolls
 little salad cream

Method

 STEP 1

Cook asparagus for 1-2 mins in boiling salted water. Drain well and dry on kitchen
paper. Group in twos, then roll up in a slice of ham. Mash the butter with some black
pepper and the lemon juice. Split rolls down the middle, but don’t cut completely in half.
Spread with a little butter, then add an asparagus wrap to each like you would a hotdog.
Add a squirt of salad cream, if you like.
 BEST EVER CRAB SANDWICH

Ingredients
 8 hand-cut slices best-quality brown or granary bread
 unsalted butter , for spreading
 1 lemon , cut into 4 wedges, to serve
For the crab paste
 brown crabmeat from 1 large brown crab, about 1.5 kg in its shell (reserve the white
meat, see below)
 1 tbsp mayonnaise
 1 tsp tomato ketchup
 juice 1/2 lemon
 1 tsp Dijon mustard
 big pinch cayenne pepper
 few drops brandy (optional)
For the white meat
 picked white meat from the same crab
 small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
 juice 1/2 lemon
 2 tbsp olive oil
Method
 STEP 1
Make the crab paste: mix the ingredients together in a bowl and season, then set aside.
In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
 STEP 2
Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the
slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if
you like, and serve halved or in small triangles or squares with lemon wedges on
CARROT AND RAISIN SANDWICHES
 Ingredients
 1 large carrot , peeled and grated
 2 tbsp raisin
 1 tbsp olive oil
 ½ tbsp white wine vinegar
 1 tbsp chopped mint
 4-6 slices brown bread
 3 tbsp houmous

Method
 STEP 1
Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.

 STEP 2
Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with
2-3 more slices. Cut into your desired shapes.