Readers' recipe swap: Sandwiches
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Version 0 of 1. it's the simplest themes that really get your creative juices flowing, and the humble sandwich is no exception. No plain, old ham and cheese for Cook readers though (even if I was very tempted by PriscillaE's peanut butter and bacon). Instead, you've sent me spiced Greek aubergine and feta rolls, marinated anchovies on rye inspired by the piquant little fish of southern French waters, and a soft-shell crab sandwich that brought back some very fond memories of a road trip round Chesapeake Bay. My favourite, however, is from somewhere that I've sadly never been, but am now even keener to visit – Trinidad and Tobago, where the average lunchtime sarnie knocks our chilly triangles of egg mayonnaise for six. Bara doubles are freshly fried flatbreads stuffed with curried chickpeas and topped with fresh cucumber relish and mango chutney; they're very messy, and utterly moreish. Bara doubles A common street food in Trinidad and Tobago, these light and crispy baras (flatbreads) are usually filled with curried chickpeas and topped with a variety of chutneys (mango, cucumber, tamarind) and pepper sauce. Usually eaten for lunch, they can be a late‑night snack as well.Ranette Prime (lovelorettaskitchen.com) via GuardianWitness Makes 8For the bara dough80ml warm water¼ tsp sugar1 tsp instant yeast300g strong white bread flour½ tsp salt1 tsp curry powder½ tsp turmeric1 tsp ground cuminOil, for fryingTamarind sauce and mango chutney, to serve For the chana½ medium onion, grated2 spring onions, finely chopped3 garlic cloves, crushed1 tbsp finely chopped red pepper1 tbsp olive oil1-2 tbsp madras curry paste or Chief curry powder½ tsp ground cumin400g tin chickpeas, drained, liquid reserved60ml coconut milk (optional) For the chutney1 cucumber, cut in fine ribbons2-3 garlic clovesJuice of 1 lime½ tsp finely chopped scotch bonnet chilli½ tsp brown sugar1-2 tbsp chopped coriander 1 Put the warm water, sugar and yeast in a small bowl, stir and leave for 5 minutes, until foamy. Meanwhile, combine the flour, salt, curry powder, turmeric and cumin in a large bowl. 2 Mix the yeast mixture into the flour to make a firm-ish dough. Knead for 3 minutes, then place in an oiled bowl, cover with a damp cloth and leave to rise in a warm place for 1½ hours. 3 Meanwhile, fry the onion, spring onion, garlic and red pepper within the oil for 2 minutes. Add the curry paste and cumin, lower the heat and fry for a minute or so before adding the chickpeas and stirring to coat. Cook for 2-3 minutes, then slowly add about ¾ of the reserved chickpea water. Add the coconut milk, if using, and season to taste. Simmer for 8 minutes or so. 4 To make the chutney, combine all the ingredients and season to taste. 5 Tip the dough on to a floured surface and punch the air out of it. Divide into 8-10 pieces and shape each into a tight ball. Cover with a damp cloth and leave to rest for 15 minutes. 6 Wetting your fingers regularly with warm water to keep the dough moist, flatten each ball into a circle 10-13cm in diameter. Pour 5cm oil into a frying pan on a medium-high heat and, when hot, drop 3 of the baras in; they should take no more than 30 seconds on each side. Place in a warm oven to keep warm while you fry the rest. 7 Split the bara, fill with chana and top with cucumber chutney, tamarind sauce or mango chutney. Moussaka-spiced aubergine with feta on ciabatta These delicious spiced aubergines are inspired by a recent trip to the beautiful Greek island of Paxos. We picked up a few spices and fresh herbs from a local co-op and created this dish based on our interpretation of moussaka spices.TwinnyDip (twinnydip.com), London Makes 4 sandwiches2 medium aubergines, sliced lengthways into 5mm slices4 ciabatta rolls100–150g feta, crumbled60g rocket For the marinade4 tbsp olive oil, plus more for greasing2 garlic cloves, crushed1 tsp cinnamon1 tsp smoked paprika1 tsp dried oregano½ tsp dried thyme¼ tsp ground allspiceA large handful of parsley, chopped 1 Heat the oven to 180C/350F/gas mark 4. Put the aubergine slices on greased and lined oven trays, drizzle with 1–2 tsp oil and bake for 20-25 minutes or until soft. Meanwhile, mix together all the marinade ingredients. 2 Line a deep dish with a layer of aubergine, drizzle some of the marinade evenly over the top, then repeat the layers until all the aubergine is used up. Cool completely, then cover and chill overnight. 3 Heat the oven to 180C/350F/gas mark 4 and bake the rolls for about 5 minutes, then cut lengthwise and divide the aubergine slices between the bottom halves. Top with feta and rocket, add the tops and serve. Mediterranean anchovy sandwich A few years ago, I spent several days in the beautiful French Mediterranean port of Collioure and had my first taste of marinated anchovies; they were absolutely delicious! That memory has inspired this sandwich. I think wholegrain rye works best with the bean spread, but I'm sure it would be just as good on a bread of your choice. cookeathope, via GuardianWitness Makes 2 sandwichesA large handful of rocket 2 tomatoes, sliced10 marinated anchoviesA few basil leaves, choppedA pinch of chilli flakes (optional ) For the spread125g cooked cannellini beans2 tbsp lemon juice1 tbsp olive oil1 tbsp chopped parsley4 slices of wholegrain rye bread 1 Blitz all the bean spread ingredients in a food processor until smooth. Add a little more olive oil if it's too thick, and season to taste. 2 Spread some of the bean paste on to a slice of bread, top generously with rocket, tomato, anchovies, a little chopped basil and a few chilli flakes, if using. Dollop a little more of the spread on to the other slice, sandwich together and enjoy. Soft-shell crab sandwich with chilli-lemon mayo Soft-shell crabs are amazing creatures, caught for eating just after shedding their outer shell, leaving behind an entirely edible crab. This is a heavenly sandwich of crispy-battered crab, fresh lettuce and chilli-lemon mayo, served on soft white bread. The crab can be found frozen in Asian supermarkets.foodforaking.co.uk via GuardianWitness Makes 2 sandwiches50g flour1 eggA splash of soy sauce2 soft-shell crabs, thawed35g mayonnaise (Japanese kewpie is ideal)2 tbsp sriracha hot sauceLemon juice, to taste½ small lettuceVegetable oil, for frying4 soft bread slices or 2 bunsSalt and white pepper 1 Place enough flour in a bowl to coat both crabs. Season. Beat the egg in a separate bowl with the soy sauce. 2 Pat the crabs dry, then coat well in the flour, followed by the egg and then another layer of flour. 3 Combine the mayonnaise, sriracha and a good squeeze of lemon juice. Taste and add more sriracha if you like it hot. Shred the lettuce. 4 Heat 1cm of vegetable oil in a small frying pan over a high heat. When smoking, fry the crabs for about a minute on each side, or until the batter is brown and crispy. Meanwhile, gently toast your bread to warm it up. 5 Put a layer of lettuce on the bottom half of each bun, then place a crispy crab on top, followed by a dollop of chilli mayonnaise, and the remaining bread. Serve immediately. Chicken salad sandwich I often use leftover roast chicken for this, but when the urgent need for a delicious chicken sandwich overwhelms me, I use a couple of chicken breasts instead. The tangy, smoky mayo dressing goes beautifully, and adding a little (or in my case a lot) of salad, makes this quite a substantial meal. Rachel_Kelly (marmadukescarlet.blogspot.co.uk) via GuardianWitness Makes 24 tbsp plain flour1 tsp smoked paprika2-3 chicken breasts, cut into thick strips (or leftover roast chicken, shredded)Vegetable oil, for frying3 tbsp mayonnaise1 tbsp natural yoghurt1 tbsp lemon juice4 slices of good rustic breadA handful of lettuce leaves½ cucumber, halved, deseeded and thinly sliced6-8 cherry or baby plum tomatoes, slicedSalt and black pepper 1 Season the flour with salt, pepper and ½ tsp of the paprika. Pat the chicken breasts dry with kitchen paper, then coat with seasoned flour. 2 Heat the oil in a frying pan on a medium-high heat. Sear the chicken for a minute on each side, then cover, turn the heat down low and leave for 10 minutes, shaking occasionally. 3 Meanwhile, combine the mayonnaise, yoghurt, lemon juice and remaining paprika, and season. 4 To assemble: smear a thin layer of dressing over each slice of bread. Add a layer of salad, then top with the chicken and more dressing, before adding the other slice of bread. Press down gently and cut in half to serve. Send us your gluten-free recipes For your chance to be crowned Guardian home cook of the year, send us your ideas for gluten-free dishes. Recipes will appear on 16 August. Email your recipe suggestions to recipes@theguardian.com by noon on Wednesday 6 August or upload your recipes and images to theguardian.com/witness. Please include your name and location with your submission (conditions apply). |