Yakisoba Pan Sandwich Recipe

While in the UK and US we might be found wolfing down burgers and kebabs after a night out, I like to imagine the Japanese scarfing down fried noodle sandwiches or “yakisoba pan” (“yakisoba” meaning fried noodles in sauce, and “pan” meaning bread). Apparently, this sandwich is widely available in convenience stores. Noodles are fried with vegetables, such as carrot and bell pepper, then seasoned with yakisoba sauce (an intense, umami-rich concoction) and stuffed into a hot dog bun. The sandwich is finished with strips of pickled ginger, dried seaweed, and often sweetened mayo.

Yakisoba Pan

INGREDIENTS

Vegetable oil, for frying

4 slices bacon, cut into strips

1 green bell pepper

1 small carrot, cut into thin strips

½ small onion, thinly sliced

2 x 3oz (85g) packets instant egg noodles

2–3 tbsp yakisoba sauce (or make your own—see Cook’s Tip below), plus extra for garnishing

4 white hot dog buns, split open

Strips of pickled ginger, to serve

Dried green seaweed (aonori), to serve (optional)

Heat a wok over a medium-high heat and add a little vegetable oil. Fry the bacon strips in this until starting to turn crisp, then remove from the wok and set aside. Fry the vegetables in the same wok you used for the bacon, and when they are starting to color but still retain some crunch, remove and put to one side. Meanwhile, cook the noodles according to the packet instructions, then drain. Add a little more oil to the wok and add the drained noodles, stirring them around constantly. When they are beginning to get crisp in places, add the yakisoba sauce. Stir through the vegetables and bacon, making sure everything is piping hot. When ready to serve, pile the noodle mixture into the buns and garnish with a final drizzle of yakisoba sauce, strips of pickled ginger, and a sprinkling of dried seaweed, if using.

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Potato Chip Sandwich Recipe

For most people, the potato chip (crisp) sandwich was something discovered during school lunchtimes. A sandwich and a packet of potato chips in the lunchbox—WHY NOT COMBINE THE TWO?! The fragile genius of hungry juvenile minds. There’s nothing quite as satisfying as layering up those potato chips, then pressing down the sandwich and hearing that kerrrunch. This is the key to the success of the potato chip sandwich— the textures. That, and the saltiness. The potato chips are used as a garnish to another type of sandwich filling or, for the hardcore, just on their own with butter. Flavorwise, I tend to go for a cheese and onion and salt and vinegar mash up, but of course, there are many possibilities.

Potato Chip Sandwich

INGREDIENTS

2 slices white bread

Butter, at room temperature, or mayonnaise

Optional fillings of your choice (e.g. ham, cheese, cucumber, pâté, etc)

Potato chips (crisps) of your choice

Spread 1 slice of bread with butter or mayo, then layer with your chosen fillings. Top with a layer of overlapping potato chips (crisps). Add the second slice of bread and press down firmly. KERRRUNCH.

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Chip Butty Sandwich Recipe

The chip butty is a sandwich that, for many people in the UK, is a real taste of childhood. Across Britain there are many names for the chip butty including chip batch, chip cob (East Midlands), or my favorite, “piece and chips” (Scotland). A chip butty is often an added bonus element of a fish supper: white bread, thickly buttered, served with fish and chips. The diner stuffs said bread with chips, finishing with a blob of ketchup or gravy. Despite potential stylistic variation, there is one vital rule: the filling must always be “proper” chips, never French fries.

Chip Butty Sandwich

INGREDIENTS

Maris Piper or Russet potatoes

Vegetable oil, for deep-frying

Sea salt and malt vinegar, to taste

White rolls, split open, and sauce of your choice, to serve

Peel the potatoes and cut them lengthwise into slices that are about ½in (1cm) thick. Cut these slices into chips. Put the chips into a bowl of cold water and let soak for a couple of hours if possible. If time is short, rinse well under plenty of cold water. This process removes extra starch. Drain and pat the chips dry. Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C), then fry the chips until crisp and golden. Drain on paper towels. Add salt and vinegar to the chips, then pile into the split rolls. Serve with a good squirt of your sauce of choice. Eat immediately.

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Breakfast Bacon, Cheese, and Bubble Roll Sandwich Recipe

There are many variations on the breakfast butty, but my favorite is one I discovered at the famous Maria’s Café in London’s Borough Market. It’s a classic combo of bacon and egg, but with a helping of bubble and squeak thrown in, all crisp on the outside and fluffy, cabbage-flecked potato within. The whole lot is crowned with a slice of melting cheese and served in a large floury roll. Add a squirt of your favorite sauce and this behemoth of a sandwich is guaranteed to blow your hangover out of the water. Then it’s time for a snooze…

Breakfast Bacon, Cheese, and Bubble Roll Sandwich

INGREDIENTS

FOR THE BUBBLE AND SQUEAK:

1lb 2oz (500g) potatoes

3½oz (100g) green (or Savoy) cabbage or other greens, roughly chopped

4 scallions (spring onions), finely chopped

1 tbsp whole-grain mustard

Sea salt and black pepper, to taste

Vegetable oil, for frying

8 slices smoked bacon

4 eggs

4 large floury rolls, split open

4 slices cheese, such as Cheddar or Swiss cheese

Brown sauce, ketchup, or steak sauce, to serve

To make the bubble and squeak, cook the potatoes in a pan of boiling salted water until tender, then drain and mash. Cook the cabbage in a separate pan of boiling salted water until just tender, then drain and mix well with the mashed potatoes, scallions (spring onions), and mustard. Taste, season well with salt and pepper, and then taste again. Cool slightly, then form into 4 burger-shaped patties. Heat a little vegetable oil in a frying pan and fry the bubble and squeak patties until golden and crisp on each side. Don’t worry if they break up; this just means more surface area and more of the good crispy bits. Meanwhile, cook the bacon to your liking and fry the eggs. Lightly toast the rolls, then immediately add a slice of cheese to the top half of each roll to let it melt slightly. Put a layer of bubble and squeak on the bottom half of each roll, then top with the bacon and fried eggs and add a squirt of your sauce of choice (I favor brown, personally). Top with the cheese-topped roll halves (cheese-side down) and serve immediately.

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Baked Bean Toastie Sandwich Recipe

Ahh, the toastie—a student classic! Don’t go getting all wistful just yet, you keen beans. Let’s get the historical facts straight first… In the 1970s, John O’Brien of The Breville Company invented his famous toasted sandwich maker, a device that clamps the crusts together while the sandwich is toasting, containing the filling within two pockets. The sandwich itself is now often referred to simply as “a Breville.” There are many classic recipes, including cheese and tomato (many a chin burned by a red hot tomato slice slapping against it), and even canned spaghetti (who, me?). One I remember fondly from student days, however, is the baked bean toastie; dipped in ketchup, brown sauce, or steak sauce, this saw me through many a revision period, not to mention hangover. My friend once told me that his dad can get an egg to set perfectly in the middle of the toastie, so that the yolk was still runny when cut. Impressive, but I’m going to keep things simple here. There is just one final thing to say about the toastie and that is a word of warning; never, ever underestimate the heat of that filling. The internationally recognized heat scale goes like this: 1) center of the sun; 2) inside of baked bean toastie; 3) other things that may be hot.

Baked Bean Toastie Sandwich

INGREDIENTS

2 slices white or brown bread

Butter, at room temperature

5½oz (150g) can baked beans

Grated cheese, such as Cheddar, Swiss, Provolone, or Monterey Jack (optional)

A dash of Worcestershire sauce (optional)

Ketchup, brown sauce, or steak sauce, to serve

Heat the sandwich toaster. Spread one side of both slices of bread with butter, and when

the sandwich toaster is hot, place the first slice, butter-side down, onto the hot plate.

Empty the baked beans onto the bread and top with some grated cheese and

Worcestershire sauce, if using. Top with the remaining slice of bread, butter-side up, and

close the sandwich toaster.

Toast until golden and crisp. Serve with your preferred sauce.

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Pork Belly Mantou Sandwich Recipe

Pork Belly Mantou Sandwich Recipe

The mantou is a cloud-like steamed bun or roll, which floated all the way
from Northern China. The origin of the word “mantou” is attributed to a
rather charming tale of an impressive gent called Zhuge Liang, who led his
army across a particularly troublesome river. Not enamored of the
suggestion that he sacrifice fifty of his men and throw their heads into the
river as a rite of passage (funny, that), he decided instead to make
something that replicated a head shape, and fooled everyone by coming up
with a steamed bun or roll. Cunning. This ploy apparently ensured the army
a safe crossing, and the term stuck.

INGREDIENTS

FOR THE MANTOU:

2 tsp active dry yeast
Scant 1¼ cups (275ml) warm water
1oz (30g) superfine (caster) sugar
4 cups (500g) all-purpose (plain) flour
½ tsp sea salt
1 tsp vegetable oil

FOR THE RED COOKED PORK:

1lb 2oz (500g) pork belly in one piece1½ tbsp superfine (caster) sugar2 tbsp vegetable oil2 garlic cloves, peeled1 thick slice fresh ginger, peeledA piece of cassia bark (or a small cinnamon stick)2 scallions (spring onions), cut into several pieces2 star anise1½ tbsp dark soy sauceScant ¼ cups (50ml) Chinese rice (cooking) wine (shaoxing rice wine)1¼ cups (300ml) vegetable broth (stock) or waterThinly sliced scallions (spring onions), to serve

To make the mantou, mix the yeast with the warm water and a pinch or so of the sugar
and set aside to activate. Once activated, mix with the remaining sugar and all the other
ingredients in a large mixing bowl to form a smooth dough. Knead for about 10 minutes
(this is much easier in an electric mixer with a dough hook attachment).
Shape the dough into a ball, place it in a clean oiled bowl, then cover with a clean dish
towel and let rise in a warm place for about an hour or until doubled in size. Once risen,
gently punch down (knock back) the dough and knead again for a few minutes, then
return it to the bowl, cover, and let stand in a warm place for 20 minutes. Roll out the
dough to form a long, thin rectangle that is roughly 28 x 6in (71 x 15cm)—don’t fret, this is
just approximate. Roll up the dough (from a long side) into a long log and then cut into
about 10 small lengths, each about 3in (7.5cm) long.
Fill a saucepan with cold water for steaming. Line the steamer with cheesecloth (muslin)
or wax (greaseproof) paper and place a few of the mantou on top (don’t be tempted to
add more than 3 or 4 as they will expand during steaming). Cover and steam for 20
minutes, then turn off the heat and let them steam for another 2 minutes. Do not remove
the lid until the end of the cooking time. Remove the steamed mantou to a plate and
repeat with the other mantou. Once they are all cooked, they can then be reheated in the
steamer.
Meanwhile, to make the red cooked pork, place the pork belly in a saucepan, cover with
cold water, and bring to a boil. Simmer for about 20 minutes, skimming off the scum that
rises to the surface. Remove the pork from the pan and let cool. Discard the cooking
water. When cool enough to handle, cut the pork into bite-sized chunks.
In a wok over a medium-high heat, melt the sugar with the vegetable oil. After a couple of
minutes, once the sugar has begun to caramelize, add the pork (take care, it may spit)
and stir to coat. Keep stir-frying this for about 5 minutes.
Add all the other ingredients to the wok and simmer, covered, for 45 minutes, stirring
frequently. At the end of this time, remove the cover, remove, and discard the ginger
slice, cassia bark, and star anise, then reduce the sauce until it is thick and glossy,
coating the meat.
Reheat the steamed mantou in the steamer. Serve the red cooked pork in the split
mantou, topped with some finely shredded scallions (spring onions).

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Vada Pav Sandwich Recipe

Vada Pav Sandwich Recipe

Of Maharashtrian origin, the vada pav is a very popular Indian street food
snack, consisting of spiced deep fried potato, garnished with various
chutneys. The credit for invention often goes to a man named Ashok Vaidy,
who slung his wares from a stall outside Dadar station in 1971. Beats a
soggy sandwich on the train home from work, huh?

INGREDIENTS

FOR THE SPICED POTATO MIXTURE:

2 fresh green chilies, finely chopped (seeded or not is up to you)
1 garlic clove, crushed
Thumb-sized piece of fresh ginger, peeled and grated
2 tbsp vegetable oil
1 tsp black mustard seeds
A pinch of asafoetida (optional)
10 (fresh or dried) curry leaves
1lb 2oz (500g) cold mashed potatoes
½ tsp ground turmeric
Sea salt, to taste
4 tbsp chopped fresh cilantro (coriander) leaves
Vegetable oil, for deep-frying

FOR THE SWEET CHUTNEY:

6 dried dates
½ tsp tamarind purée

FOR THE DRY GARLIC CHUTNEY:

10 garlic cloves, peeled
1 tbsp peanut (groundnut) oil, plus extra for frying
½ cup (35g) dry unsweetened (desiccated) coconut
1 tsp chili powder

FOR THE GREEN CHUTNEY:

A large bunch of fresh cilantro (coriander)
A handful of fresh mint leaves
About 5 fresh green chilies, chopped (seeded or not is up to you)
Juice of 1 lemon
1 tbsp vegetable oil

FOR THE BATTER:

Generous 1 cup (100g) chickpea/besan (gram) flour

¼ tsp ground turmeric

A pinch of baking powder

Scant 1/3 cup (80ml) water

5 soft white rolls, split open, to serve

Fried fresh green chilies, to serve (optional)

To make the spiced potato mixture, mash together the chilies, garlic, and ginger. Heat the

vegetable oil in a pan, add the mustard seeds, and cook until they pop. Add the

asafoetida, if using, and the curry leaves and cook for 10 seconds. Add the chili/ginger

paste and cook for 10 seconds. Add the mashed potatoes, turmeric, and salt, then add

the cilantro (coriander) and mix well. Remove from the heat and let cool.

Meanwhile, make the chutneys.

To make the sweet chutney, soak the dates in warm water for about 20 minutes, then

remove the pits (stones). Whizz the dates in a blender with the tamarind purée and a

splash of water to form a tomato sauce-like consistency. Set aside.

To make the dry garlic chutney, gently caramelize the whole garlic cloves in a frying pan

with a little peanut (groundnut) oil. Add the coconut, stirring until golden. Blend together

with the chili powder and the remaining 1 tablespoon peanut oil. Season with salt. Set

aside.

To make the green chutney, blend the cilantro, mint, green chilies, and lemon juice

together with a splash of water. Add the vegetable oil, plus some salt, and blend to mix.

Set aside.

To shape and cook the potato mixture, pour vegetable oil for deep-frying into a deep

frying pan or an electric deep-fat fryer and heat to 350°F (180°C). Shape the spiced

potato mixture into balls (to make about 20 balls).

To make the batter, mix all the batter ingredients together, then dip each potato ball in the

batter. Deep-fry the balls in batches for about 6 minutes, turning occasionally, until

golden brown all over. Drain on paper towels. Keep warm while you cook the rest. Serve

hot.

Serve the warm potato balls in the white rolls with the chutneys and fried green chilies, if

using.

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Mexican Torta Sandwich Recipe

Mexican Torta Sandwich Recipe

The Mexicans are very proud of their tortas, which sounds like a
euphemism but isn’t; I refer to their celebration of this gut-busting
sandwich. Every year they pay homage by holding a festival in Mexico City;
such dedication to the sandwich should be admired.
It is possible that the first torta was eaten during the French
occupation, when Mexicans took inspiration from the baguette and used a
similar recipe to create telera and bolillo rolls. They’re stuffed with
different combinations of ingredients depending on the region ,
but whatever your preference, the fillings absolutely
must be many in number. Layer and garnish to your heart’s content. Buen
Provecho!

INGREDIENTS

2 cooking chorizo sausages
2 tomatoes, diced
½ red onion, finely chopped
1 lime
1 tsp chipotle flakes, or 1 chipotle chili, finely chopped, or 1 fresh red chili, finely chopped
About 1 heaped tbsp roughly chopped fresh cilantro (coriander)
Sea salt and black pepper, to taste
1 avocado
2 Mexican rolls such as bolillo or telera, or 2 lengths of soft-ish white baguette, or 2 ciabatta rolls
(hardly authentic, the latter, but sturdy enough to contain all that filling)
2 tbsp canned refried beans

Set a frying pan or ridged griddle pan over a medium-high heat. Split the chorizo
sausages in half lengthwise, place them in the dry pan, cut-side down, and cook until
crisp and beginning to char. Flip them over and cook the other side.
Meanwhile, make a tomato salsa by mixing the diced tomato and red onion with the juice
of ½ a lime, the chipotle chili, and cilantro (coriander). Season with salt and pepper.
Halve, pit (stone), and peel the avocado. In a separate bowl, mash the avocado and mix it
with a squeeze of lime juice.
Cut the rolls in half and lightly toast them. Dip the cut side of each roll into the chorizo
pan, to coat with some of the chorizo fat that has leached out during cooking. Spread
one half of each roll with a layer of mashed avocado, then add the chorizo sausages. Top
with the tomato salsa. Spread the other half of each roll with the refried beans and use
them to top the sandwiches. Serve immediately.

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Katsu Sando Sandwich Recipe

Katsu Sando Sandwich Recipe

This Japanese sandwich contains the wondrous creation that is tonkatsu, a
breaded, deep-fried pork fillet or loin. Japanese panko breadcrumbs coat
the outside, forming a super crisp exterior and preserving the juices of the
meat within. The tonkatsu is sandwiched between white bread and
garnished with shredded cabbage, mayonnaise, and tonkatsu sauce, which
is basically like a sweet curry sauce.
It is a sandwich of wonderful contrasts, as all great sandwiches are: the
soft white bread against the sizzling fried pork cutlet, the sweet and spicy
tonkatsu sauce… my stomach, it growls.

INGREDIENTS

1 pork chop, bone removed
All-purpose (plain) flour, for dusting the pork chop
1 egg, beaten
Panko breadcrumbs, for coating
Vegetable oil, for deep-frying
2 slices white bread
Mayonnaise
Tonkatsu sauce (available from Asian supermarkets)
1⁄8 napa (Chinese) cabbage or green (white) cabbage, finely shredded

Start by giving the meat a good bash with a rolling pin to tenderize it and ensure that it is
the same thickness all the way through. It should be thinner as a result. Spread some
flour on a plate and dip the pork chop into it, covering both sides. Next, dip the pork
chop in the beaten egg, then in the panko breadcrumbs, until it is evenly coated all over.
Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat
fryer and heat to 350°F (180°C). Deep-fry the coated pork chop for about 6 minutes,
turning occasionally, until golden brown all over and cooked through. Drain on paper
towels.
To assemble the sandwich, spread 1 slice of bread with mayo, then slice the deep-fried
pork chop and lay it on top. Add a generous drizzle of tonkatsu sauce, followed by some
shredded cabbage and the second slice of bread. Guzzle the deep-fried wonder that is
the katsu sando.

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Dill, Shrimp, and Egg Smørrebrød Sandwich Recipe

Dill, Shrimp, and Egg Smørrebrød Sandwich Recipe

As mentioned in the introduction to this book, the definition of what equals
a sandwich and what does not can be a contentious issue. The
smørrebrød, a Scandinavian “open sandwich” is just such a classic,
however—I feared the prospect of hate mail from angry Scandinavians if I
had not included it.
The smørrebrød (pronounced ‘smurd-a-bra’) is basically a slice of
buttered, dark rye bread, which is then used as a base for a tower of
different toppings that may include (but are not limited to) pickled
herrings, smoked salmon, meats, cheeses, vegetables, red onion rings,
and thick, remoulade-style sauces.
Originally found hiding in lucky workers’ lunch boxes, topped with homecooked
cold cuts, the smørrebrød was adopted and adapted by society’s
elite, who piled them high with extravagant ingredients. There are many
possible combinations but one thing is constant— the smørrebrød should
always be too pretty to eat. 

INGREDIENTS

1 slice dark rye bread
Butter, at room temperature
1 cold hard-boiled egg, peeled and sliced
10 small cooked peeled shrimp (prawns)
1 tbsp mayonnaise
A small sprig of fresh dill, finely chopped
A squeeze of lemon juice
Sea salt and black pepper, to taste
A little salmon roe, to serve (optional)

Spread the rye bread with butter and top with slices of egg. In a bowl, mix the shrimp
(prawns) with the mayonnaise, dill, and lemon juice, to taste. Season with salt and pepper
and then pile onto the smorrebrod. Top with a little salmon roe, if using.
Serve immediately with a glass of chilled schnapps, aquavit, vodka, or ice-cold beer.

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Cucumber Finger Sandwich Recipe

Cucumber Finger Sandwich Recipe

INGREDIENTS

¼ cucumber

Sea salt, for sprinkling

Lemon juice, to taste

4 slices white bread, thinly cut

Butter, at room temperature

Score the skin of the cucumber lengthwise with a fork so that it is stripy in appearance.

Halve it, then scrape out the seeds with a teaspoon. Thinly slice the cucumber, then put

the slices in a colander and sprinkle with salt. Set aside for 30 minutes to drain. Sprinkle

over a little lemon juice and mix well.

Spread each slice of bread thinly with butter, making sure to spread right to the edges.

Add a layer of cucumber slices to 2 of the slices, then sandwich together with the

remaining slices of bread. Remove the crusts and cut into finger sandwiches. Serve

immediately.

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Radish and Anchovy Butter Finger Sandwich Recipe

Radish and Anchovy Butter Finger Sandwich

Recipe

INGREDIENTS

3 canned anchovy fillets, drained

1 tbsp (15g) butter, at room temperature

4 slices white bread, thinly cut

5 radishes, very thinly sliced

Finely chop the anchovies and then use a fork to mash them into the butter. Mix until
really well combined. Spread 2 slices of bread with the anchovy butter, then add a layer
of radish slices on each. Top with the remaining slices of bread, remove the crusts, and
cut into finger sandwiches. Serve immediately.

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Egg and Cress Finger Sandwiches Recipe

Egg and Cress Finger Sandwiches Recipe

INGREDIENTS

2 cold hard-boiled eggs

1 tbsp mayonnaise

1 tsp snipped fresh chives

3 pinches of salad cress

Sea salt to taste and a pinch of white pepper

4 slices white bread, thinly cut

Peel the eggs, mash them with a fork, then stir in the mayonnaise, chives, and saladcress. Season with salt and the white pepper. Spread the filling onto 2 slices of bread,then top with the remaining slices. Remove the crusts and cut into finger sandwiches.Serve immediately.

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The Reuben Sandwich Recipe

The Reuben Sandwich Recipe

As already noted, when something turns out to be incredibly popular, several people often want to step in and take the credit for it. Funny that.First up to claim the title of Reuben Creator is Lithuanian grocer Reuben Kulakofsky, who is said to have invented it during a card game. His fellow competitor Charles Schimmel then put the sandwich on his hotel menu and it quickly shot to fame on account of its extreme deliciousness. Not having any of that, though, is a guy by the name of Arthur Reuben, who founded Reuben’s Delicatessen in New York. He is said to have cobbled the sandwich together when an actress unexpectedly visited the deli requesting something substantial to eat. A third claimant to the title was a dude named Fern Snider, who is said to have entered it into a sandwich competition (and won). Whatever the origins, this is a world classic among sandwiches; a true belly-stretching behemoth to be found in good Jewish delis, or… made at home using this recipe. It’s a monster, packed with as much salt beef as you can handle, Swiss cheese, sauerkraut, and Thousand Island dressing, all on toasted rye.

INGREDIENTS

2 slices light rye bread

Butter, at room temperature

2 tbsp Thousand Island dressing

2 tbsp sauerkraut, well drained

2 slices good-quality Swiss or Gruyère cheese

4–5 thick slices salt beef, with lovely wobbly fatty bits if possible

Heat a frying pan. Spread both slices of bread with butter on one side only. Place 1 of

them, butter-side down, on the pan. Spread 1 tablespoon of the Thousand Island

dressing onto the dry side of the bread. Make sure the sauerkraut is well drained, then

add this to the slice of bread, followed by the cheese and then the salt beef.

Spread the remaining dressing on the dry side of the remaining slice of bread and add it,

dressing-side down, to the sandwich. Press down several times. Carefully turn the

sandwich over and weigh it down by placing a heavy pan on top. When the sandwich has

turned crisp and golden brown on the bottom, flip it back over for 30 seconds or so, to

make sure the other side is properly heated through. Serve immediately.

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Caramel Pork Bánh Mì Sandwich Recipe

Caramel Pork Bánh Mì Sandwich  Recipe

The bánh mì is arguably one of the world’s greatest sandwiches. A light

baguette is stuffed with various fillings, which may include pork, pâté,

sausages, sardines, or tofu, among others. It is garnished with fresh

cilantro (coriander), chili, cucumber slices, and pickled carrot and daikon

radish and is a lesson in the power of contrasts.

The sandwich is a product of the French colonial presence in Vietnam,

which resulted in ingredients like baguette, mayonnaise, and pâté being

combined with Vietnamese pickles and spice.

INGREDIENTS

FOR THE CARROT AND DAIKON PICKLE:

½ cup (125ml) rice wine vinegar

1 tsp sea salt

¼ cup (50g) superfine (caster) sugar

1 carrot, about 2¾oz (75g), cut into short thin sticks

1 daikon radish, about 7oz (200g), cut into short thin sticks

FOR THE CARAMEL PORK:

6 tbsp superfine (caster) sugar

1¾lb (800g) pork belly, skin removed and cut into cubes

Scant ½ cup (100ml) fish sauce (Three Crabs is a good brand)

4 scallions (spring onions), white parts only, bashed with the flat side of a knife

2 garlic cloves, peeled and bashed with the flat side of a knife

4 black peppercorns

A pinch of sea salt

4 x 6in (15cm) (-ish; don’t go getting the tape measure out) lengths of white baguette

Mayonnaise

1 fresh red chili, sliced (seeded or not is up to you)

1 cucumber, halved and sliced lengthwise into long sticks

Fresh cilantro (coriander) leaves

To make the carrot and daikon pickle, mix the vinegar, salt, and sugar together in a bowl

until everything is dissolved. Add the vegetables and press down to make sure they are

all covered by the liquid. Set aside to pickle for at least an hour before eating, or a couple

of days (in the refrigerator) if you’re feeling organized. The pickle will keep for around 4

weeks if well sealed and stored in the refrigerator.

To make the caramel pork, mix the sugar with 4 tablespoons water in a pan and cook

over a high heat, without stirring, until the sugar is a rich golden color. Very carefully add

the pork cubes to the pan and stir so the meat is coated with the caramel. Add enough

water to cover the pork, then slowly bring to a boil, skimming off any impurities that rise to

the surface.

Reduce to a simmer and add the fish sauce, scallions (spring onions), garlic cloves,

peppercorns, and a pinch of salt. Cook, uncovered, for 15–30 minutes, or until the pork is

tender.

Remove the pork from the liquid and set aside on a plate. Remove the scallions and garlic

cloves from the liquid and discard, then turn up the heat. Let this reduce until you have

only ½in (1cm) or so of liquid left—this should take about 10 minutes. Place the pork back

in the pan and stir well.

To assemble the banh mi, split each section of baguette and hollow each piece out

slightly by removing some of the bread inside. Spread one side with mayonnaise and add

a few slices of fresh chili. Add some caramel pork belly chunks, followed by a heaped

tablespoonful or so of carrot and daikon pickle, some cucumber sticks, and cilantro

(coriander) leaves. Serve immediately.

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Falafel Pita Bread Sandwich Recipe

Falafel Pita Bread Sandwich Recipe

Let’s lay down an important theme from the start: the huge amount of rivalry when it comes to claims of sandwich invention. The origin of falafel is one of the most hotly disputed of them all, although it is thought they were invented by the Christian Copts of Egypt, who were not permitted to consume meat during certain holidays. Falafels filled the gap. They swiftly gained popularity in the Middle East, and were particularly adopted by Israel as a symbol of national identity. Don’t be tempted to use canned beans for this, they’re too mushy. Don’t say I didn’t warn you.

FOR THE FALAFEL:

2½ cups (500g) dried garbanzo beans (chickpeas)

31/3 cups (500g) dried split fava beans (broad beans)

6 scallions (spring onions), chopped

2 tsp sea salt

1 tsp black pepper

2 tsp ground turmeric

4 tbsp finely chopped fresh flat-leaf parsley

2 tsp cayenne pepper

2 tsp ground cumin

2 tsp ground coriander

4 garlic cloves, peeled

3 tbsp all-purpose (plain) flour

2 tsp baking powder

Vegetable oil, for deep-frying

FOR THE TAHINI SAUCE:

1 heaped tbsp tahini, or to taste

1 tbsp lemon juice, or to taste

3 tbsp plain yogurt, or to taste

Pita breads, shredded cabbage, pickled chilies, and pickled turnips, to serve

To make the falafel, place the garbanzo beans (chickpeas) and fava beans (broad beans)

in a large bowl and cover with about three times their volume of cold water (they will swell

enormously overnight). The next day, drain them and place in the bowl of a food

processor along with all the other ingredients (except the vegetable oil for deep-frying).

Blend until well mixed, but the beans still retain some texture.

Pour some vegetable oil into a deep frying pan or an electric deep-fat fryer and heat to

350°F (180°C). In the absence of a special falafel shaper (no, I don’t have one either), it’s

best to shape them by hand. Take a small handful of the falafel mixture and squeeze it in

your fist until it holds together. Repeat until you have used up all the mixture (to make

about 40 falafel). Carefully drop the balls into the hot oil and cook in batches for a couple

of minutes, until golden brown all over. Drain on paper towels. Keep warm in a low oven

while you cook the rest. Serve hot.

To make the tahini sauce, mix together all the ingredients, plus some salt and pepper,

taste, and then add more tahini, lemon juice, or yogurt as necessary.

To assemble each sandwich, lightly toast a pita bread and cut it in half lengthwise,

leaving 2 canoe-shaped pockets. Stuff each with a little shredded cabbage, some falafel,

a drizzle of tahini sauce, a pickled chili, and some pickled turnip. Enjoy while fresh and

hot!

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Bacon Lettuce & Tomato (BLT) Sandwich Recipe

Bacon Lettuce & Tomato (BLT) Sandwich
Recipe

The combination of bacon, lettuce, and tomato has been a popular

sandwich filling for donkey’s years, but the combination really took off

after World War II, when ingredients like tomatoes became available in

stores year-round. It’s debatable as to whether or not this is actually a

good thing—tasteless, anemic tomato anyone?

Today, the BLT sandwich is as ubiquitous as tuna mayo or ham and

cheese, and is available in restaurants, bars, cafés, and even (shudder)

supermarkets and service stations. The best BLTs are, of course, made at

home; preferably with a raging hangover.

Makes 2

INGREDIENTS

6 slices (rashers) thick-cut smoked bacon

2 slices thick-cut white bloomer bread

Mayonnaise

Lettuce—Boston lettuce or butter lettuce (Little Gem) is a good choice, as it has a lovely crunch, but

any lettuce will do

1 ripe tomato, sliced

Black pepper, to taste

Preheat the broiler (grill) and cook the bacon until the fat is nice and crisp.

Assemble the sandwiches by spreading 2 slices of bread liberally with mayo, then add a

layer of lettuce, followed by 3 pieces of cooked bacon per sandwich, and finally the

tomato slices.

Season with pepper, add the final slices of bread, and serve while the bacon is still

warm.

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