BRIAN McDERMOTT'S TOASTED SANDWICH RECIPES
BACON & EGG BATCH BREAD SANDWICH WITH MUSHROOM
pinch of cinnamon
Freshly ground black pepper
4 Slices of Bread Batch Loaf or sliced local pan of your choice
Drizzle of Rapeseed oil
12 streaky bacon rashers (dry cured)
40g tomato ketchup
Handful of rocket leaves
8 Mushrooms sliced
Sprig of Fresh Thyme
Heat the grill and place the bacon on a tray and grill until crispy.
Whisk eggs in a bowl with milk, cinnamon and twist of black pepper.
Cut 4 slices of batch loaf. Place bread in the egg mix for 1 minute to soak.
Heat a large frying pan and add drizzle of oil and knob of butter. Add slices of bread and cook on medium heat until golden brown on both sides. Place bread in warm oven and in the same pan add a knob of butter and fry the sliced mushrooms with sprig of thyme and pepper. Serve the bread with some rocket, the bacon, mushrooms and dollop of ketchup.
Also great with quality sausages from your local butcher
4 Slices Sourdough, Batch bread or Sliced Pan. You decide the bread
400g Cooked leftover beef
8 tomato slices
4 slices mature cheddar
1 onion sliced
Drizzle of rapeseed oil
Ice berg lettuce
Twist of black pepper
1 onion diced
1 courgette diced
150g carrots peeled and diced
150g turnip peeled and diced
175g brown sugar
4 cloves garlic crushed
1 cucumber diced
juice of 1 lemon
200ml malt vinegar
175g brown sugar
10g all spice
To make the pickle place all the ingredients in a pot and simmer until turnips are cooked and pickle is almost sticky. If it gets too sticky add a drop of boiling water. Place in jars with lid when cooked and cooled.
In a frying pan cook the sliced onions and season with pepper. Heat the bread in the oven or by grilling. Place lettuce on top of the warm bread and arrange thin slices of the leftover beef on top of lettuce. Arrange tomato slices next and spread with warm onions and then the slices of cheese.
Top with the pickle
Spread a layer of mustard on the warm bread
Crispy Mackerel Toasted Sourdough Sandwich
4 mackerel fillets
50 g plain flour
60 g crème fraiche
100 ml rapeseed oil
4 slices Sourdough bread
1 tsp chilli powder
Pinch sesame seeds
Fresh ground black pepper
Combine the chilli powder and black pepper with the flour.
Toast the slices of bread and drizzle with some of the rapeseed oil, then set aside.
Heat a wok and add the rest of the rapeseed oil. Pat both sides of the mackerel fillets in the flour then place in the hot oil. Cook each fillet for two minutes until crispy, then sprinkle with toasted sesame seeds.
Place the crispy mackerel fillets on warm bread and drizzle with rocket pesto.
Serve with crème fraiche and a wedge of fresh lime.
A good handful of rocket
3 tsp rapeseed oil
2 cloves of garlic
2 tsp red wine vinegar
Fresh ground black pepper
4 tsp toasted sesame seeds
50 g blue cheese (or cheese of your choice)
Put all the ingredients in a blender and combine together until you have a smooth-ish paste.
Toast sesame seeds on a flat, dry pan until golden brown, making sure you stay at the pan and toss them continuously. Sprinkle on the pesto.
Pesto will keep for 3 weeks in a sealed container refrigerated. Pesto tastes great with pork, chicken, salads and pasta.
The Ultimate Ham Sandwich needs your own cooked ham so Brian’s recipe is below.......
Glazed Home Cooked Ham
Make sure the Ham is completely covered in water with plenty of room in the pot.
Add 6 cloves & 2 Bay Leaves to the water and bring to the Boil.
When water starts to boil turn down to simmer rather than boil for remainder of the cooking allowing 20 minutes per pound weight.
When required time is reached and ham is cooked allow Ham to cool in the liquid.
Remove Ham from liquid and allow sitting at room temperature for 10 -15 minutes this will help the glaze stick.
For the Glaze
2 Table Spoons Mustard
100g Light brown Sugar
4 Table Spoons of Honey
Pinch of Ground Clove
Pinch of Nutmeg
Few Drops of Worcestershire Sauce
Combine all ingredients together to form a runny paste.
Score the top of the ham with a knife and apply the glaze then return ham to a hot oven of 180 ° c for 20 /30 minutes. Halfway through take the ham out and spoon over the glaze that has dripped off and return to the oven for