It became a habit for the seasoned gambler, and soon his friends were asking for ‘what Sandwich is having’. Naturally, that became shortened to ‘a Sandwich’.
British Sandwich Week runs from 12th-18th May every year to celebrate and safeguard our favourite UK lunch. It was founded by the British Sandwich Association, the trade body representing the sandwich industry (and with our sandwich addiction, that’s a big industry). Let’s face it, the best sandwich is a home-made one, oozing filling into a greaseproof paper wrap. Choose freshly baked bread from a local baker, or better still, make your own. We’ve rounded up our favourite sandwich fillers to get your taste-buds singing out for a sandwich sensation.
THE HALLELUJAH SANDWICH! – HALLOUMI CHEESE, MINT AND SUN DRIED TOMATOES (from the Vegetarian Society www.vegsoc.org)
75g halloumi, cut into 2 slices
12.5g seasoned flour
2 sundried tomatoes in oil, chopped
Small handful fresh mint
Dip the halloumi in the seasoned flour.
Fry on a high heat until golden brown. Place 2 slices of halloumi in each roll, followed by 2 sundried tomatoes and a few springs of fresh mint. Serve.
ITALIAN THREE CHEESE CIABATTA
Fresh basil leaves
Place the ciabatta under the grill and lightly toast both sides. Remove from the grill and layer on the cheddar and mozzarella, then the sliced tomato and basil leaves and top with grated parmesan. Return to the grill for a few minutes, until the cheese has melted.
THE YUMMY HUMMY SANDWICH WITH HUMMUS AND WATERCRESS (from the Vegetarian Society www.vegsoc.org)
225g chickpeas, cooked weight
90ml chickpea stock, from cooking or water
60ml light tahini
1½ lemons, juice only
2tbsp olive oil
3 cloves garlic, crushed
½ tsp salt
Freshly ground black pepper
Handful watercress, chopped
Drain the chickpeas and rinse them thoroughly. Grind them in a food processor – to give a smooth paste. Add stock, tahini, lemon juice, olive oil, garlic, salt, pepper and paprika.
Mix well, check seasoning and then spread on your favourite bread.
Add watercress as desired – great in half a ciabatta!
MEXICAN BEAN TORTILLA
Wholemeal tortilla wrap
Half tin of mixed beans
1 fresh tomato, diced
Juice of 1 fresh lime
Handful of chopped coriander leaves
Handful of grated cheddar cheese
Pinch of paprika
Drain the beans and add diced tomato, lime juice and paprika – mix well. Lay the tortilla out flat and fill with bean mix, topping with sour cream, coriander leaves and cheddar cheese. Enjoy!