One of the big viral food trends this summer is Sweet Sandwiches. Like many brilliant, bonkers food trends, this comes from Japan originally. Caryna Camerino of Camerino Bakery joins Brendan.
Classic Strawberry Sandwich
Method
Place the cream cheese in a large bowl and set aside until it comes to room temperature (about 1 hour).
Mix the honey into the cream cheese.
In a separate bowl, whip the cream until stiff (this should take about 4-5 minutes with an electric mixer)
Add the whipped cream to the cream cheese mixture. This is your filling.
Lay out the slices of bread.
Divide the filling between all 4 slices of bread and spread to make the surfaces even.
Now to plan: You will eventually be assembling the sandwiches and spicing on a diagonal, to reveal the lovely centre cuts of strawberries. Think about this as you choose the placement of your strawberries.
Place the strawberries on the cream of 2 slices of bread. Close the sandwiches by placing the other slices of bread, cream-side down, on top.
Wrap the sandwiches in cling film firmly. Note the diagonal line where you intend to cut my marking the cling film with a Sharpie.
Chill for 1-2 hours (or even overnight).
Unwrap the sandwiches.
To get nice clean cuts, wrap your knife in a hot, wet tea towel for 30 seconds before each slice. Clean the knife in between each cut.
Enjoy straight away, a must!
Italian Sandwich
In Sicily, this is breakfast. What a stark contrast - we've got Wheatabix, they’ve got Brioche con Gelato!
Embracing my inner Italian starts today.
You can create your own by simply slicing a brioche roll like a clam shell (leaving one side attached) and filling the open side with two scoops of gelato. I have included a recipe for brioche rolls if you’d like to make your own
Ingredients
- 2 large eggs + 1 large egg yolk
- 1 tsp honey
- 1 tsp grated orange zest
- 250g Strong flour
- 70g caster sugar
- 1 tsp. salt
- 1 tsp. active dry yeast
- 75ml full fat milk, plus some extra for glazing
- 60g unsalted butter (room temperature), plus extra for greasing
Method
Combine the honey and orange zest in a small cup. Set aside for later. Mix the egg yolk, one of the other eggs, flour, sugar, salt and yeast in the bowl of a stand mixer. Begin mixing with a dough hook attachment at medium speed.
When the ingredients are well-mixed, add the milk a little bit at a time. Increase the mixer speed to medium and let it work until a consistent dough is formed (about 7-8 minutes). Gradually add the butter, a little bit at a time (start with a small addition then wait until it is mixed in before adding more). Increase the speed to medium/high until the dough comes together into a single ball that doesn't stick to the sides of the bowl.
Place the dough in a large greased mixing bowl, cover with cling film, and let it rise at room temperature until it doubles in size (2- 3 hours). Line a baking sheet with parchment paper. Divide the dough into 8 portions, and roll each into a smooth ball. Place on the baking tray with at least 1.5" in between each dough ball (leaving them room to expand).
Cover the baking sheet loosely with cling film and allow the dough balls to rise until doubled in size again (about 1 hour). Preheat an oven to 180 C. Crack the remaining egg into a cup and pour a splash of milk in. Whisk these together and brush the surface of the buns with the mixture.
Bake for 20-25 minutes, or until the tops are a deep, golden brown. Cool completely before slicing like a clam shell, leaving one side attached and filling with gelato.
The Elvis sandwich
This sandwich was so loved by Elvis that, legend has it, he purchased the recipe from the restaurant that invented it so that his personal chef could replicate it for him. And replicate it she did. Every. Day.
Ingredients
- 3 tablespoons peanut butter (1 3/4 ounces; 50g), divided
- 2 slices white pan, lightly toasted
- 1/2 large ripe banana, sliced into thick rounds
- 2 slices cooked streaky bacon (not smoked)
- 2 tablespoons honey
- 3 tablespoons soft Irish butter
Method
Generously butter the outside of two slices of bread.
Divide the peanut butter between the two insides of the slices of bread.
(To recap: 2 slices of bread, each with butter on one side and peanut butter on the other side)
Lay the banana slices on one slice of bread.
Lay the cooked bacon on top of the banana slices.
Drizzle the honey over the bacon.
Close the sandwich.
Heat up a skillet and toast the sandwich on both sides until golden and crunchy.
Cool briefly (about 2 minutes) and slice on the diagonal. Serve warm.