Sandwiches have been around since the 1700s and, thankfully, times have changed.
I remember them not too fondly in my school lunch box or going to cafeteria-style cafes where they had a variety of club sandwiches with curled up crusts and pale fillings.
We have moved on and become creative with fillings and toppings which can now be pretty much whatever you desire. But one thing that will make or break your sandwich is the quality of the bread. You need good-quality bread, sometimes with a crust or spongy texture.
The other important component of the sandwich is how you bring it all together.
Here I have gone for four delicious sandwiches, which should cover you regardless of the time of the day.
Photos: Simon Lambert
Bacon, avocado and fried egg with Vegemite butter
This combination always works and using the Vegemite butter simply but effectively lifts the flavours of the sandwich to the next level.
Ingredients
10cm square wholemeal loaf, or roll, cut in half
1 Tbsp butter
1 tsp Vegemite (or Marmite if you prefer)
3-4 rashers good-quality bacon
½ avocado, sliced
1 free range egg, fried
sea salt and cracked black pepper
Method
Soften the butter and whip through the Vegemite until combined. Then set aside.
Heat a frypan to moderately hot and add a drizzle of oil. Fry the bacon until crispy. While the bacon is cooking I like to lay the cut side of the bread over the cooking bacon so it warms up and soaks up a little of the bacon fat.
Remove the bread and bacon and keep warm.
Fry the egg to your liking.
Assemble the sandwich
Butter the warm bread with the Vegemite butter, layer the bacon, avocado and fried egg, season with a little sea salt and plenty of cracked pepper.
Enjoy immediately or wrap securely for on-the-go.
Cheesy, hammy, eggy fried sandwich
Everyone needs a sandwich like this up their sleeve, especially on those mornings where you may crave all the things you know you shouldn't. This sandwich will lift your spirits and give you all the comfort you desire.
Ingredients
4 thick slices white toast bread
1 tsp dijon mustard
200g cheese, edam, gruyere or a good, tasty melting cheese
100g ham, sliced
cracked black pepper
2 eggs
25ml milk
1 Tbsp butter
oil for cooking
Method
Place 2 slices of bread on the bench, divide the mustard and spread over the bread.
Slice the cheese thinly and put a thin layer on both pieces of bread, reserving some for another layer.
Add the ham, plenty of cracked pepper and finish with remaining cheese.
Seal with remaining bread. Set aside.
Whisk the eggs and milk together in a wide, deep dish.
In a large heavy-based frypan add enough oil to cover the base, add the butter and heat until moderately hot.
Place the whole sandwich into the egg mixture and press gently, flip and do the same on this side. Repeat with the other sandwich. You are wanting the egg mixture to soak into the bread and to seal it a bit.
Carefully remove and place directly into the hot oil. Fry gently so the bread becomes golden and crispy and the cheese melts. Flip carefully and continue to cook on the other side. Remove and drain briefly on kitchen paper.
Eat immediately with more mustard.
Roasted beets, wilted greens and goats cheese open sandwich
Open sandwiches have their place. You need the bread to soak up the juices and add texture to your meal, whereas keeping it open works well to avoid bread overload and it also makes the sandwich a little more refined.
Ingredients
4 medium beetroot
1 tsp fresh thyme, chopped
extra virgin olive oil
freshly cracked black pepper and salt
1 shallot, peeled and finely sliced
3 Tbsp red wine vinegar
100g kale or spinach, stalks removed and washed well
3 cloves garlic
4 thick slices sourdough or whole wheat bread (cut on the angle)
50g goats cheese
Method
Preheat the oven 180degC.
Begin by preparing the beetroot. Scrub the beetroot and place into a bowl with the thyme and 2 tablespoons of olive oil, a little salt and cracked pepper.
Toss to coat and transfer to a oven tray, add a dash of water and cover tightly with plastic wrap, then tin foil. This will help the beets cook faster and retain their juices.
Roast the beets for about 40 minutes to 1 hour or until they are tender.
Remove from the oven and carefully remove the plastic wrap and foil. Cool until you can safely handle them. Remove the skins, and cut into thick rounds.
In a large bowl, combine the shallot, vinegar, salt and pepper and a little more oil. If possible let sit to marinate for at least 30 minutes.
To prepare greens
Bring a large pot of lightly salted water to the boil. Line a tray with a clean cloth and set aside.
When the water is boiling add the greens and cook for 3 minutes. Drain and lay out on the cloth to drain and cool.
To assemble sandwich
Grill or toast the bread on both sides until golden, rub the slices of bread with a clove of garlic.
Heat a fry pan, add 1 Tbsp oil, 2 cloves of finely sliced garlic, allow to go golden and add the greens, season lightly with salt and pepper, toss to combine and to allow the leaves to colour ever so slightly. Remove from the heat.
Layer the greens over the toasted bread, add the garlic and any oil. Layer with the juicy beetroot and finely add the goat's cheese, drizzle over a little oil, sprinkle of pepper and a little beetroot juice.
Peppered steak, mushroom and spinach sandwich
It is hard to resist a great steak sandwich. It doesn't have to be complicated. Obviously the quality of steak and the cooking, will make or break your sandwich but otherwise the rest is up to you.
I have added mushrooms and spinach as the combination ticks all the right boxes for me. Enjoy this either for brunch, lunch or dinner - it works perfectly for all.
Ingredients
500g rump steak, cut into two steaks
4 large, medium slices ciabatta or sourdough bread
2 Tbsp oil
200g spinach
4 cloves garlic, sliced thinly
4 large portobello mushrooms
salt and cracked black pepper
For the marinade
½ onion, sliced thinly
1 garlic clove, sliced
1 small red chilli
1 bay leaf
2 Tbsp red wine
2 Tbsp olive oil
freshly ground black pepper
Method
Begin by marinating your beef. Mix all the ingredients for the marinade, add the steak and leave to marinate for a few hours.
Remove the steak from the marinade, then strain the marinade and set aside.
Grill the bread on both sides until golden.
Preheat the oven 200C and place the mushrooms on a oven tray, place garlic, slivers, 1 tablespoon oil, season with salt and cracked pepper. Roast until tender and juicy (10 minutes).
Heat a heavy-based frypan until very hot, add the 1 tablespoon oil and fry the steaks very quickly (2 minutes each side). Remove and rest.
Add the spinach, season with a little salt and cracked pepper. And cook for 1 minute. Remove from the heat.
Using the same pan add the strained marinade and reduce over high heat until it reduces to a glossy thick sauce.
To assemble the sandwich, place the spinach on two slices of bread, add the steaks, mushrooms, pour over the sauce and place on the remaining bread. Press down and slice in half. Serve immediately.
