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Lucy Corkhill

By Lucy Corkhill

06th May 2013

Sandwiches are a British institution, with approximately 2 billion purchased in the UK every year. Our love affair with a filling between two slices of bread began over 250 years ago, when John Montague, the fourth Earl of Sandwich, asked his servants to bring him some meat between a couple of slices of bread because he didn’t want to leave the gambling table and have dinner.

Lucy Corkhill

By Lucy Corkhill

06th May 2013

Lucy Corkhill

By Lucy Corkhill

06th May 2013

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)
Ingredients
75g halloumi, cut into 2 slices
12.5g seasoned flour
2 sundried tomatoes in oil, chopped
Small handful fresh mint
Method
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
Ingredients
Sliced cheddar
Sliced mozzarella
Grated parmesan
Fresh basil leaves
Tomato, sliced
Method
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)
Serves 4
Ingredients
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
Paprika
Handful watercress, chopped
Method
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
Ingredients
Wholemeal tortilla wrap
Half tin of mixed beans
1 fresh tomato, diced
Juice of 1 fresh lime
Handful of chopped coriander leaves
Sour cream
Handful of grated cheddar cheese
Pinch of paprika
Method
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!

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