The three sandwiches you want to eat this winter

Sandwiches are the best food of all time. You can really put anything between two slices of bread – we mean EVERYTHING! & it will be delicious. Whilst we love a good toastie with spaghetti Bolognese oozing out the sides of sweet, cheap white bread, here are three cleaned up sandwich recipes that are still delicious & decadent.

The cleaned up Club bagel

Laden with bacon, dripping with mayo & precariously held together with that mysterious third piece of toast, the Club Sandwich is a pub, lunchtime & hotel room service go to but honestly it needs some spicing up. We’ve taken the best bits & rebooted this classic sandwich by using fresh salad, turkey instead of chicken & decadent Kewpie mayo.

The crumbed fish sandwich

A northern European favourite & famous for its resourcefulness, the fried fish sandwich is a classic, staple. Served with tangy horseradish cream, a slice of cheese & pickled cucumber, we’ve opted for salmon for this recipe rather than the more traditional white fish options such as flounder, cod or herring usually featuring, but all of which can be substituted seamlessly.

Homage to the Bánh mì

For this magical sandwich, it’s hard to say if báhn mì is about the bread, or the filling. Both are so crucial to get right and the balance between the two is so important.The baguette is slightly different from the French counterpart, having been refined & developed through French colonisation in 19th century Vietnam. This version is sweeter, more hollow & crispier on the outside. Pared with sweet-spicy marinated chicken, pate scraped onto the baguette with Srarchia-Kewpie & topped off with pickled veg, this sandwich is the perfect balance of sweet-salty-fatty-sour.