Quadrille Publishing - Posh Sandwiches Over 70 Recipes, from Reubens to Banh Mi

POSH SANDWICHES Rumour has it that the sandwich was less the invention of the 4th Earl of Sandwich, but more of an accidental brainwave, when he became peckish during a game of cards and asked for some meat to be placed between a couple of slices of bread. The magic that happened became the sandwich. The sandwich is so many things to so many people: breakfast, elevenses, packed lunch al desko A portable, hand-held lunch on the go, a sit-down dinner, end of dinner wiper-upper of all the good stuff left over on your plate after a meal; late-night fridge-raid fodder or sophisticated high tea. Sandwiches can be savoury ranging from bacon at breakfast to light, fluffy cakes layered with softly whipped cream and jam. There arent many ingredients that cant be worked into a sandwich to delicious effect from a bunch of carrots to whole joints of meat. The sandwich comes in many forms, not only on traditional sliced bread, but in buttery brioche rolls; soft floury buns; dark, chewy rye bread; pillowy waffles; pita pockets and even whole hollowed-out loaves of bread.

This book is an ode to the Earl, a celebration of the lunchtime staple. A collection of the poshest, most delicious sandwich recipes, designed to inspire you and to provide a sandwich idea for all occasions. Choosing your bread As a rule of thumb, always use the best bread you can find; you should want to eat the bread you use with or without the filling. Not only is your bread the vehicle, it also plays a big role in providing flavour and texture. Next step, think about what you will be sandwiching and whether your bread is appropriate. Soft, moist or saucy fillings generally need a more robust bread with a denser texture to help maintain structure and a good crust to contrast with the soft centre of the sandwich.

Crisp, crunchy and drier fillings can be housed between slices of softer, doughier bread, where the textures will complement each other perfectly. Obviously, if you are a white-sliced kind of gal or guy, then only this will do. Always go with what you love. Spreading your bread Not only does a slick of butter, mayo, mustard, dressing or sauce spread on your bread add a layer of flavour to your sandwich, it also adds texture and moisture. Importantly, your choice of spread will create a barrier between the bread and filling, preventing your sandwich from becoming soggy. Whatever spread you choose, take it right to the edges no dry corners please.

Your last mouthful should be as good as your first. To toast or not to toast Some sandwiches call out for the bread to be soft and yielding. When the bread can hold its own against the filling, leave it dense, doughy and untoasted Im thinking of the . If your sandwich is on the moist side and you dont want the bread to soak up all the juices, a gentle toast under a hot grill or a few minutes in a griddle pan will help the bread to keep its integrity, and stop it collapsing into a soggy mess in front of your eyes. Toasting and griddling your bread also adds a delicious nutty, toasty flavour to your sandwich. Choosing your filling This book is packed full of posh recipe delights designed to give you the ultimate sandwich experience.

Bread has been chosen for its texture and taste, but so that it complements the filling rather than overshadowing it or leaving the filling to sing alone. Spreads and fillings have been chosen for taste, texture and deliciousness; accompaniments, such as pickles and slaws, for their supporting role to the main event. A few hints if you do decide to get experimental with your fillings: Something bitter is great balanced with something sweet Creamy needs a little acid hit Crunchy loves squidgy softness Salty goes so well with sweet Fatty needs something healthy Healthy always needs something indulgent If you are not going to eat your sandwich immediately, wet ingredients such as tomatoes, lettuce, slaws and pickles can be stored separately and added when you are ready to serve. How to eat your sandwich Most sandwiches can be eaten with your hands, pulled from a paper bag, wrapped in foil or plastic wrap, sliced, diced and cut into wedges for a picnic, a buffet spread or your packed lunchbox. Posh sandwiches sometimes require an accessory to facilitate the eating thereof. Serve afternoon tea on dainty plates, sandwich cakes with a little fork, and always have a pile of napkins at the ready for messy fingers.

Most importantly, take the time to sit and enjoy your sandwich. It is posh, after all. EGG, MUSHROOM, SAUSAGE & SPINACH Feel virtuous first thing in the morning eating a sandwich packed with delicious greens. It may even go some way to dissolving the ills of the night before. SERVES 2 TAKES 20 minutes 6 good-quality sausages 2 tbsp olive oil, plus a drizzle 4 chestnut mushrooms, sliced 1 garlic clove, finely chopped tsp chilli flakes 100g (3oz) baby leaf spinach 2 medium eggs 4 slices crusty bread butter, for spreading salt and black pepper Heat a large, non-stick frying pan over a medium heat. Rub the sausages with a little oil, then cook for 15 minutes, turning frequently, until golden and cooked through.

Remove from the pan and keep warm in a low oven. Add 1 tablespoon of the oil to the pan. Increase the heat and fry the mushrooms for 5 minutes until golden. Add the garlic and chilli flakes and fry for 1 minute, or until fragrant. Stir in the spinach and allow the heat of the pan to just wilt the leaves. Tip out onto a plate and keep warm.

Wipe out the pan using kitchen paper and return to the heat. Pour in the remaining oil, then crack the eggs into the pan and cook to your liking. To assemble the sandwiches, lightly toast the bread on both sides under a hot grill, spread with butter, then pile on the mushrooms, spinach, sausages and a fried egg. Season, sandwich with the remaining bread and serve immediately. SAUSAGE, EGG & CHEESE The drive-through experience I am sure weve all had without having to leave the house! SERVES 2 TAKES 20 minutes 6 good-quality sausages 1 tbsp olive oil, plus a drizzle 2 medium eggs 4 slices crusty white bread 75g (2oz) mature Cheddar cheese, sliced Heat a large, non-stick frying pan over a medium heat. Rub the sausages with a little oil, then cook for 15 minutes, turning frequently, until golden and cooked through.

Push the sausages to one side and heat a drizzle more oil. Crack the eggs into the pan and cook to your liking. Meanwhile, lightly toast the bread on both sides, lay the cheese slices on two of the slices of bread and flash under a hot grill until melted. Remove and pile on the sausages and a fried egg. Sandwich with the remaining slices of toast.