Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Mediterranean sandwich
A fully loaded sandwich filled with the flavours of the mediterranean.
It is summer here in England and the temperatures are soaring. We are facing a hosepipe ban and our poor garden is looking more and more like a neglected dessert. With the hot weather there is no way that I am cooking in the evenings, but we are still hungry and we still need sustenance.
Ingredients
You can literally choose anything you want for this sandwich. Some of the ingredients changes every time I make it, depending on what I have in my fridge.
Bread:
I like choosing a rustic loaf that I can slice myself.
Mayo:
I have chosen both truffle and garlic mayos for this version.
Leaves:
My go-to is fresh spinach. I also like basil or rocket when I have it to hand.
Filling:
Sundried tomatoes, fresh tomatoes, red onion, avocado, artichokes, chopped olives, the list is actually endless.
Cheese:
Of course buffalo mozzarella, but I have found that blue cheese is just as great (if not better…)
Meat:
I chose prosciutto for this sandwich, but any Italian meat would do such as bresaola, mortadella or salami. You can even combine the lot if you’d like.
Crunch:
We recently had a braai (pronounced br-eye which is a South African barbecue) and as part of that I made a pistachio crumb. That was perfect on this sandwich to add just a little extra something.
Seasoning:
I have seasoned this with salt, pepper and an Italian herb blend after the tomato layer.
Sauce:
I finished this with a balsamic glaze to give it a bit of acidity without making it soggy.
Mediterranean Sandwiches
Ingredients
- Gyoza Wrappers
- 4 slices of bread
- 1 handful of baby spinach
- 4 slices of sundried tomatoes
- 4 slices of fresh tomato
- 2 tablespoons garlic mayo
- 2 tablespoons truffle mayo
- 1 avocado
- 4 slices prosciutto
- 1 tablespoon chopped pistachios
- 1 ball buffalo mozzarella or blue cheese
- 2 artichokes
- a few slices of red onion
- balsamic glaze
- italian style herb blend
- salt and pepper
Directions
- Start by cutting the bread into slices and spreading the mayo over all the slices. I did one slice with truffle mayo and one slice with garlic mayo.
- Arrange the spinach on all the slices to create a barrier between the filling and the bread to prevent it from going soggy.
- Build your sandwich to your liking. I like to start with tomatoes on one slice and the avos on the other, then onions, artichoke, cheese and meat. I season the sandwich after the tomato layer with salt, pepper and herbs.
- Once all the ingredients have been layered, finish off with a sprinkle of pistachio and a drizzle of balsamic.
- Either eat this as two open-faced sandwiches, or close the two halves and wrap in greaseproof paper (you’ll thank me later).
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Life, with Clotted Cream 