There are two great national food awareness days this week so we thought we would give you two for the price of one.
British Sandwich Week is running at the same time as National Vegetarian Week, which is perfect as the two go hand in hand.
There’s nothing quintessentially British as a sandwich. Ever since John Montague, the 4th Earl of Sandwich, ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish. The Wall Street Journal even described it as Britain’s “biggest contribution to gastronomy”.
We’re interested in what term you use for a sandwich. As we’re in the North East, we tend to refer to ‘sarnie’ but elsewhere they are known as ‘butties’, ‘baps’, ‘barms’, ‘sangars’ and ‘subs’.
Apparently, as a nation we eat our way through over 11.5 billion sandwiches each year, with half being made and eaten in the home.
The beauty of a sandwich is anyone can make them. Of course, you get your fancy ones in restaurants, but taking two slices of bread, spreading on some butter and adding a filling or two should be within the means of even the worst home ‘cooks’.
We do a lot of vegetarian food here in the SK kitchen. Onion bhajis, vegetable samosas, falafel and spring rolls are just some examples.
So, when we were thinking of what recipe to provide this week, it seemed eminently sensible to combine the two, so we hope you enjoy our grilled vegetable and haloumi burger.
Ingredients (serves 2)
Two crusty rolls
Two thick slices of haloumi
One large pickle, thinly sliced
1 aubergine, thinly sliced
Romaine lettuce, sliced
Olive oil
Method
1. Brush the bun halves with oil and place on a baking tray. Grill under a preheated hot grill for 1 minute or until golden. Set aside.
2. Brush the aubergine and haloumi with a little oil and grill until they turn golden
3. Spread the bun halves with aubergine, haloumi and lettuce and add a little mayonnaise (optional).
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
