3 Pimped Up Sandwiches
Grilled cheese sandwich
Serves 2
INGREDIENTS:
4 slices of soft white bread
2 tbsp mayonnaise
2 tbsp unsalted butter
120g cheddar cheese, sliced
Freshly ground black pepper
METHOD:
1. Smear one side of each slice of bread with mayonnaise.
2. Place a non-stick frying pan over a medium heat and melt half of the butter in the pan.
3. Once melted place 2 slices of the bread, mayonnaise side down, on the pan and top with the cheese, season with pepper. Top with the second slice of bread, mayonnaise side up.
4. When the underside is golden brown, about 4 minutes, turn the sandwich and add remaining butter to the pan. Press down gently on the sandwich to encourage even browning and to help melt the cheese.
5. Cook until second side is golden brown and cheese is melted.
BLT
Serves 2
INGREDIENTS
½ bulb of garlic
100 g mayonnaise
6 smoked streaky bacon rashers
2 tsp maple syrup
1 large ripe tomato
A drizzle of extra virgin olive oil
fresh basil leaves, torn
1 little gem lettuce
4 slices of soft white bread
Sunflower oil
Sea salt and freshly ground black pepper
METHOD
1. Pre-heat the oven to 200C.
2. Wrap the ½ garlic bulb in tin foil and roast for 20 minutes. Once the garlic is roasted, squeeze it out of the skin and crush with a knife. Mix the crushed roasted garlic in a bowl with the mayonnaise and set aside.
3. Place a frying pan over a medium heat and add a drizzle of sunflower oil. Brush the bacon rashers with maple syrup and fry for a few minutes one each side until cooked. Remove the bacon from the pan, and fry the bread in the bacon fat, about 2 minutes on each side.
4. Slice the tomatoes and season with sea salt and freshly ground black pepper. Separate the leaves of the lettuce chop roughly into bite-sized pieces.
5. Spread a quarter of the mayo on two pieces of fried bread, add the tomato slices, the bacon pieces and the lettuce, spread more mayo on the top slice and sandwich that BLT together.
Cream cheese and smoked salmon bagel
Serves 2
INGREDIENTS
2 sesame bagels, halved
80g cream cheese
2 cornichons (or small gherkins), sliced
2 tsp fresh dill, finely chopped
juice of ½ lemon
100g smoked salmon, diced
Freshly ground black pepper
METHOD
1. Lightly toast the sesame bagels, and keep warm.
2. Place the cream cheese, sliced cornichons, fresh dill, lemon, diced smoked salmon, and a good pinch of freshly ground pepper, smoked salmon in a bowl and mix well.
3. Smear the bottom half of the toasted bagels with the cream cheese and smoked salmon mixture. Top with the bagel lids, then slice each bagel sandwich in half.
