Sandwich & Snack Recipe Book 2014

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SanDwich & Snack

2014

BOOK

Delicious sandwich recipe ide as

Sandwich INTERNATIONAL

snack news

The

BRITISH

SANDWICH ASSOCIATION

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Keeping it simple One of my least favourite tasks is explaining that I work in the sandwich industry, when someone asks what I do.

At the very least it often means a wry smile or certainly a look of incredulity. I’m sure that most people assume the sandwiches in their local supermarket are made in a corner of the storeroom! It’s partly because even the most domestically challenged can turn out a basic sandwich at home – after all, it’s only putting together two slices of bread and a filling, isn’t it?

The reality, of course, is that this is a huge and complex sandwich manufacturing industry probably the most sophisticated in the world. Not for nothing is Greencore, the UK’s largest sandwich manufacturer, starting to make a major impact in the U.S. It involves large teams of specialists, starting initially at the apex of the triangle with sandwich developers dreaming up new products; broadening into food technologists, category and brand managers, production managers and complex and expensive manufacturing lines to get the sandwich made.

Most of the fillings are too complex or not high volume enough to be manufactured robotically on a Lieder line, so it’s still a labour intensive business – all adding to the Sandwich & Snack Recipe Book

costs. Finally, a rapid chilled distribution chain is needed to see a sandwich through from manufacture to supermarket shelf.

The most high profile and creative role, is of course, that of the sandwich developer, who has the task of creating something that’s perhaps aimed at a market segment and a price point, an indulgent product or it might be a ‘lean eat’, targeted at the growing ranks of the calorie-counting health-conscious. Just how vibrant an industry we have on the ‘creative’ side is shown annually in the Sandwich Designer of the Year competition when large numbers of competitors try to win through to the final event, through a series of regional heats around the country. This year the overall Platinum winner was Catherine Lear from EAT with a deceptively simple Proscuitto and

Asparagus melt, made with a sliced sour dough, Dell’ami mezza sandwich pesto, mozzarella slices, proscuitto, and grilled asparagus spears.

Her recipe, like so many winning recipes over the years, demonstrate so well the importance of not being overcomplicated …. sticking to the essential maxim that quality ingredients need to work together to create great taste combinations and not work against each other.

You’ll see many such quality recipes in the following pages, and remember, if you think you’ve got what it takes, why not have a go at the competition yourself early next year – Pam Sainsbury from the British Sandwich Association would love to hear from you. (pam@jandmgroup.co.uk).

Simon Ambrose

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BLT - a BRiTiSh cLaSSic wiTh a TwiST We might not always win the World Cup but our British bacon wins hands down! Whether in a breakfast butty or classic BLT, TMI bacon delivers that magical umami flavour to every recipe. Bacon is popular at breakfast, in a lunchtime sandwich, as a topping on your pizza or burger and adds that extra bit of excitement to pasta and salads. Try this classic BLT recipe from our award winning development chef Christian Binney. ingredients • Thick cut farm house bread x 3 slices • 1 sliced hardboiled egg • crispy bacon rashers x 6 rashers • Baby plum tomatoes x3 • Baby gem lettuce leaves x 4 • Mayonnaise • Black pepper • Sea salt flakes • Lemon juice • Butter, Olive oil

Method 1.

2.

3.

4.

CUT TOMATOES IN HALF, TOP WITH OLIVE OIL AND A PINCH OF SEA SALT. PLACE CUT SIDE DOWN ON A HOT GRIDDLE FOR 2 MINUTES. MIX MAYONNAISE WITH A PINCH OF BLACK PEPPER AND A SQUEEZE OF LEMON TOAST BREAD, BUTTER ONE SIDE OF THE TWO OUTER SLICES AND BOTH OF THE MIDDLE SLICE ON BOTTOM SLICE ADD LETTUCE, SLICED EGG AND TOP WITH 3 RASHERS OF BACON

5.

6.

ADD THE MIDDLE LAYER OF TOAST SPREAD LEMON AND PEPPER MAYONNAISE MIX OVER THE TOAST 7. ADD REMAINING LETTUCE LEAVES 8. TOP WITH REMAINING BACON RASHERS 9. PLACE THE 6 HALVES OVER GRIDDLED TOMATOES AND TOP WITH THE LAST PIECE OF TOAST 10. GARNISH AND SERVE

STaY inFORMED anD UP TO DaTE On GLOBaL FOOD TREnDS wiTh OUR TOP 9 wEEkLY nEwSLETTER, ViSiT www.DawnFaRMS.iE/TOP9 TO REaD ThiS wEEk’S iSSUE

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Sandwich & Snack Recipe Book

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Granary® filled sandwich with Smoked, sliced Salmon, cream cheese and seasonal salad ingredients Sliced Granary® cream cheese Smoked Salmon Red Onion, finely sliced Ground Pepper Lemon Seasonal Salad leaves Olives (optional) Butter, if desired METhOD • Butter Granary® slices if desired • Spread the Granary® slices with a generous helping of Cream Cheese • Sprinkle over the salmon, dress with salad leaves, onion and olives • Sprinkle some freshly ground pepper over the salad and a few drops of lemon • Place the other Granary® slice on top and slice into generous wedges ■ Log on to • Enjoy! www.rankhovis.com

Granary baton with chargrilled mixed Peppers and Mozzarella ingredients Granary® Sandwich baton Sliced onions Mixes chargrilled peppers Mozzarella Ground pepper Butter, if desired Optional – chillies, to add some kick!

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Method • Slice baton, butter if necessary • Layer the baton with delicious Mozzarella • Mix the peppers and onions and place over the mozzarella

• Add chillies or ground pepper, if preferred • To make it even more tasty place under grill to melt the cheese • Truly delicious…….enjoy!

Sandwich & Snack Recipe Book

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applewood® & chicken Open Sandwich with crunchy appleslaw A quick and easy lunch

ingredients

• 2 slices of wholemeal or granary bread, buttered • 4 applewood® cheese slices • 2 slices of cooked chicken breast

alternative recipe idea Why not try… Pulled Pork burger topped with Applewood® cheese

For the appleslaw: • 1 heaped dsp low fat Greek yoghurt • Juice of ½ small lemon • Freshly ground black pepper • 1 small red apple, cored and thinly sliced • 100g white cabbage, finely shredded • 2-3 radishes, thinly sliced • 2 spring onions, cut into fine rings

Method 1. Begin by making the dressing; simply mix the yoghurt, lemon juice and pepper in a mixing bowl. Add the remining ingredients and mix to coat evenly.

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2. To make the open sandwich, place the Applewood ® cheese slices and chicken on the buttered bread and top with appleslaw.

Enjoy!

Sandwich & Snack Recipe Book

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hot & Spicy Mexicana® Steak Sub “A delicious and tender steak sandwich with a tantalising spicy kick from the Mexicana® cheese.”

Makes one foot-long hot and spicy sub which serves 2 (or 1 hungry man!)

ingredients • • • • • •

1 12” sub roll, sliced lengthways 1 large knob of butter (about 10g) 1 tbsp oil, plus a little extra 1 small onion, thinly sliced 4-6 mushrooms (about 75g), sliced 2-3 thin slices of good quality frying steak, trimmed (about 170-180g) • 50g Mexicana®, grated • Salt and pepper

Method 1. Over a medium heat, heat the butter and oil in a large frying pan. Add the onion and sauté for 2-3 minutes, then add the sliced mushrooms, continue cooking for another 4-5 minutes until the onions are soft and the mushrooms are cooked. Season well with salt and pepper; transfer to a plate.

2. Preheat the grill to high. Positioning the grill tray to 10cm from the heat source.

Sandwich & Snack Recipe Book

3. Turn up the heat under the empty frying pan to high. Rub a little oil over the steaks and season with salt and pepper. Fry the steaks for 1 minute on each side and remove from the heat.

4. Place the cut sub onto a baking tray.

Keeping the top half of the sub clear, arrange the cooked onions and mushroom onto the bottom half, then place the steak on top, finally sprinkle over the grated Mexicana®. Place the sub under the preheated grill for 3-4 minutes until the Mexicana ® is melted.

5. Remove from the grill, flip over the top of the sub. Cut in half if you’re sharing and serve.

www.mexicanacheese.co.uk/contact

not spicy enough?

Try this with Extra hot Mexicana® 9

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hot Smoked Salmon and Jarlsberg® on Rye, with fennel and herb salad Serves 2

ingredients • 2 pieces of hot smoked salmon (about 100g each), skin removed • 50g Jarlsberg® cheese very thinly sliced (or grated) • 2 slices whole grain rye bread • 2 good handfuls of mixed herb salad (bagged, ready washed)

• ½ fennel bulb, trimmed and thinly sliced • 1 dessertspoon fat free natural yoghurt • 1 dessertspoon reduced fat crème fraiche • 1 dessertspoon lemon juice • Salt and freshly ground black pepper • Lemon wedges to serve

Method 1. Begin by making the salad dressing; in a large bowl combine the yoghurt, crème fraiche, lemon juice and season to taste.

2. Add the herb salad and sliced fennel to the dressing and mix well, ensuring the leaves get thoroughly coated. Set aside.

3. Take two serving plates; place a piece of rye bread on each. Arrange the sliced Jarlsberg® on the rye bread.

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4. Pile a small amount of the dressed salad on top of the rye and Jarlsberg ® .

5. Break the hot smoked salmon into bite size pieces and place them onto the salad.

6. Serve the open sandwiches with the remaining salad and lemon wedges.

Sandwich & Snack Recipe Book

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Skinny croque Monsieur Serves 1

ingredients • • • • • •

1 large multigrain wrap 30g Jarlsberg®, grated 1 tablespoon reduced fat crème fraiche 1 small handful baby spinach (washed) 3 thin slices dry cured ham (about 70g) Salt and freshly ground black pepper

Method 1. Heat a large frying pan over a medium heat.

2. Combine the grated Jarlsberg® and crème fraiche and season. Spread the mixture over one half of the wrap.

3. Arrange the baby spinach over the cheese mixture and top this with the slices of ham.

Sandwich & Snack Recipe Book

4. Fold the other half of the wrap over the filling and lightly press the filling down.

5. Using a spatula or fish slice transfer filled wrap to the heated pan. Cook for 2 minutes on each side until lightly brown and the cheese mix starts to melt.

6. When cooked, transfer to a serving plate and enjoy, but beware the filling is hot!

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CHICKEN SALAD & CHUTNEY WRAP SERVES 1 • PREP: 10 mins Ingredients:

Method:

• 1 Tortilla wrap • 100g chopped chicken • 1 tbsp Geeta’s Premium Mango Chutney • 25g Mayonnaise • ¼ tsp Mustard (Dijon, whole grain or English) • Chopped lettuce • Salt & freshly ground black pepper & Lemon Juice to taste

• Mix the chopped chicken, mayonnaise, mustard, salt and black pepper together • Add Geeta’s Premium Mango Chutney, the juice of half lemon and mix • Spread this mixture all over the tortilla • Add chopped lettuce on top • Roll the tortilla, cut in half and serve

For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

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Rare Beef Club Sandwich with Chipotle Mayonnaise A twist on a classic. Using Leatham’s rare roast beef which has been cooked to perfection, in place of chicken and providing a spicy kick to the mayonnaise with chipotle.

Ingredients • 3 slices of white bread • 1 tbsp of Chef’s Brigade Real® Mayonnaise • 120g Leathams pre-sliced rare roast beef • 2 tsp Leathams chipotle paste • 1 x plum tomato sliced • 1 x Leathams Free Range Poached Egg • 3 rashers of Leathams cooked streaky bacon • 15g rocket leaves

Method 1. Mix the mayonnaise with the chipotle paste to taste 2. Toast the bread 3. Spread the chipotle mayonnaise on the first slice of bread, then top with the rare roast beef and the tomato 4. Place another slice of toasted bread on top and spread it with more chipotle mayonnaise. Top with the streaky bacon, sliced eggs and rocket salad leaves

5. Spread the last slice of toast with chipotle mayonnaise and press gently when placing over the sandwich 6. Place 4 bamboo cocktail sticks in 4 angles of the sandwich to hold it in place. Cut into four triangles with a sharp serrated knife and serve

Warm Chorizo, Houmous, Roquito Chilli Pepper Pearls® and Chia Seed Focaccia Great for those that love spice, this delicious toasted focaccia sandwich provides a kick of heat from the grilled chorizo and houmous as well as little bursts of sweet and spicy flavour from the Roquito Chilli Pepper Pearls®

Ingredients

Method

• 1 small focaccia rosemary flavoured • 2 x Charcuti® Grilling Chorizo sausages • 15g rocket leaves • 10g Roquito Chilli Peppers Pearls® • 1 tsp Chilli seeds • 1 tbsp Leathams Chilli houmous • Drizzle of Merchant Gourmet Extra Virgin Olive Oil with Lemon

1. Cut the focaccia open like a sandwich and toast until golden brown 2. Spread the chilli hummus on the base 3. Roast the chorizo either under the grill or in a hot pan with a bit of olive oil and then drain 4. Split the chorizo in half lengthways and place on top of the houmous

5. Place the rocket salad in a bowl and dress with the Merchant Gourmet Extra Virgin Olive Oil with Lemon 6. Place the rocket on top of the chorizo along with the Roquito Chilli Pepper Pearls® and sprinkle with chia seeds 7. Place the lid of the focaccia back on top and serve

For more information, please visit www.leathams.co.uk Sandwich & Snack Recipe Book

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Sausages with Sweet & Sour Peppers ingredients

• 2 x 70g. Frozen & Fully cooked Gourmet Pork Sausages • Olive oil • Mixed peppers, deseeded and finely sliced • Sliced fennel • white wine vinegar • Juice of an orange • Tin of chopped tomatoes • Garlic • chopped fresh parsley (plus extra to serve)

Method 1. Heat oil in a pan and add peppers and fennel. Cover and cook gently, stirring occasionally until softened. Stir in the garlic and cook. Add vinegar and orange juice, simmer until vinegar aroma has vanished. Add parsley and tomatoes and cook for 5 minutes.

2. Meanwhile microwave 2 x 70g. Frozen & Fully Cooked Gourmet Pork sausages to a core temperature of 75°C.

3. Place sausages onto a plate, spoon over sweet and sour mixture and serve.

The Snowbird says: Add a portion of boiled rice.

Cooking time: <10 minutes

Spicy Sausage, Mango & Jalapeno Salad ingredients

Method

• 2 x 70g. Frozen & Fully cooked Gourmet Pork Sausages • halved cherry tomatoes • Finely chopped jalapenos • Sliced red onion • Roughly chopped coriander • Extra virgin olive oil • Lettuce • Sliced red pepper • Stoned, peeled and diced mango • handful tortilla chips, broken up a little • Lime juice, plus wedges to serve

1. Heat 2 x 70g. Frozen & Fully Cooked Gourmet Pork sausages in a microwave to a core temperature of 75°C. 2. In a large bowl put the cherry tomatoes, jalapenos, coriander, lime juice, onion and oil with some seasoning.

3. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.

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4. Sprinkle the tortilla chips over the top and serve immediately with lime halves.

The Snowbird says: Cold sliced pre-boiled potatoes can be used instead of tortilla chips.

Cooking time: <10 minutes Sandwich & Snack Recipe Book

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With more operators introducing new hand-held options with influences from around the world, at Mission Foods we have developed easy to follow recipes which are designed to bring a range of ethnic flavours to any menu. www.missionfoodservice.co.uk @MissionFS_UK Ingredients -

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10 Mission Tortilla Wraps 5 Tins chickpeas, drained 2 Tablespoons all spice 20 Sun-blush tomatoes or cherry tomatoes 4 Garlic cloves 5 Tablespoons of natural yoghurt Large handful of coriander and flat-leaf parsley 4 Tablespoons of toasted pine nuts

Side salad: -

4 Handfuls of watercress 2 Limes or lemons (squeezed) Splash of olive oil 3 Teaspoons of wholegrain mustard

Sahara Sun-blush Tomato, Chickpea & Pine Nut Wrap Serves: 10 Method 1. Briefly mix all the ingredients together gently, with some seasoning to taste.

Add mixture into the centre of each Mission Tortilla Wrap.

2. For the watercress salad, mix together lime juice, olive oil and mustard, then toss the watercress into the dressing to lightly coat.

3. Roll up the wraps and slice each one in half on the diagonal.

Top tip: Canned chickpeas can be substituted for hummus.

Spanish Chorizo and Pepper Wrap Serves: 10 Ingredients

Method

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1. Preheat the grill.

2. SautĂŠ the chorizo and mushrooms in a pan.

3. Layer spinach leaves with slices of cooked chorizo and mushrooms onto each warmed Mission Tortilla Wrap.

4. Add slices of pepper, baby plum tomatoes, a handful of basil leaves and cheese shavings on top.

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10 Mission Tortilla Wrap 500g Chorizo 20 Sliced, cooked mushrooms Handful of young leaf spinach leaves 2 Red, green and yellow peppers, sliced into lengths 12-14 Halved plum tomatoes Large handful of basil leaves 200g Grated Manchego cheese

5. Season with salt and black pepper and fold into a wrap.

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“

QUALITY TUNA AT E BL A K R A M RE PRICES

”

H&T Walker have been importing tuna for over 100 years.

Our “GODDESS” brand has surpassed all requirements and has been approved by most UK and Irish food manufacturers who supply UK Blue Chip companies producing sandwiches/fillings and ready made meals.

We ensure timely and consistent 365 day supply at the lowest possible input cost.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 0034 952776734 Email: eriktheviking8899@gmail.com www.goddessfoods.co.uk

“It has to be good to be Goddess!”

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Salt Beef Hash Ciabatta Ingredients

• 600g peeled potatoes cut to large roast potato size • 2 medium onions peeled and roughly chopped • 400g Southover NEW award winning pulled salt beef • Fresh chopped dill • 500ml beef stock • 4 fresh eggs • 4 Southover ciabattas

Method 1. Soften onions.

2. Par-boil potatoes. Drain, cool, chop into 1cm cubes.

3. Fry potatoes, 4 minutes.

4. Mix in onions, salt beef, stock, pepper and dill. Transfer into roasting tin. Medium heat oven for 20 mins, stir.

5. If dried out add more stock.

Check seasoning. Cook further 10 mins.

6. Fry eggs.

7. Portion the Hash out onto the ciabattas, place a fried egg on top, season it, serve.

Ultimate Bacon Baguette Ingredients

• Southover White Demi Baguette • Southover Cooked Back Bacon (low salt/ multi award winning) • Southover Crispy Streaky Bacon • Butter • Sauce of your choice

Method 1. Cook baguettes at 200c for 8 minutes.

2. These cooked bacons have been carefully developed to deliver all the flavour, texture and quality of a good fry up after just a quick whiz in the microwave. An even spread of back and streaky will give you a delicious mix of texture and flavour.

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3. Heat the bacon in the microwave for 45 seconds.

4. Butter the baguettes when

still slightly warm, place the bacon inside and finish with your favourite sauce.

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wiltshire breaded ham and Tasty Lancashire cheese Slider A cheese slider roll showcasing the best of British cheeses For further information on these cheeses or any of our great cheese product range, email richard@thecheesewarehouse.co.uk, call us on 01948 666060 or visit our website www.thecheesewarehouse.co.uk

ingredients

• 20g fine grate Dewlay Tasty Lancashire cheese • wafer thin breaded wiltshire ham shavings • Baby leaf salad • Mayonnaise • Small white bread roll

Method 1. Split the white bread roll in half 2. Spread each side with a dollop of mayo.

3. Arrange the baby leaves onto the bottom half of the roll.

4. Place the shaved ham onto the salad.

5. Sprinkle the ham with the finely grated Tasty Lancashire cheese.

6. Put the top of the bread roll onto the filling.

Smokin’ Tiger! ingredients

• 2 Slices of tiger bread • 30g cherrywood naturally smoked cheddar shavings • Fine cut sweet gherkin relish • Sliced red onions • Sliced vine tomatoes • 2 ruby gem lettuce leaves • Mayonnaise

4. Carefully arrange the shaved Cherrywood smoked cheddar onto the layered salad.

5. Place the remaining tiger bread slice on the filling.

Slice the sandwich diagonally.

Enjoy!

Method

1. Spread one side of each slice of the tiger bread with mayo 2. Spread a spoonful of the gherkin relish onto the mayo 3. Layer the sliced tomatoes, sliced red onions and lettuce onto one of the bread slices.

Sandwich & Snack Recipe Book

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