Sandwich is truly the most laidback of all foods. Slap a salami and spread some cheese between two slices of bread, and voila! You have a great-tasting sandwich that fills your tummy.
From vegans and vegetarians to dedicated meat-eaters, everyone loves a good sandwich, and that is why we have a special day to celebrate this food.
In celebration of Sandwich Day 2015, which falls on Tuesday, 3 November, here are some fancy yet easy-to-make sandwich recipes. We have got your sandwich needs for the day covered:
- Carrot and Raisin sandwich
Ingredients: 1 large carrot peeled and grated, 2 tbsp raisins, 1 tbsp olive oil, Â½ tbsp white wine, 1 tbsp vinegar, chopped mint and 3 tbsp houmous.
Method: Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
Spread 2-3 slices of bread with houmous, top with the carrot mix and sandwich with another 2-3 slices.
- Cucumber & herb triple-deckers
Ingredients: 1 thinly sliced small cucumber, 200g tub soft cheese, Â½ of a small bunch of finely chopped mint, a snipped small bunch of chives and nine thin slices of whole-meal bread.
Method: Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over six slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.
Layer up two slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.
- Egg Salad Sandwich
Ingredients: 8 eggs, 1/2 cup mayonnaise, 1 tsp prepared yellow mustard, 1/4 cup chopped green onion, salt and pepper to taste, 1/4 tsp paprika.
Method: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove from the heat. Cover and let the eggs stand in hot water for 10-12 minutes. Remove them from the hot water, cool them, peel them and chop them.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and slap it between two slices of bread.
- Beef and Roasted Red Pepper Sandwiches
Ingredients: 1 (1 ounce) packet of dry au jus mix, 1 pound thinly sliced roast beef, garlic powder, salt and pepper to taste, 1 (12 ounce) jar of roasted red bell peppers (drained and sliced), 8 ounces of sliced extra-sharp provolone cheese, and 4 split torpedo rolls.
Method: Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
Slice the rolls open, and place sliced-side-up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
Place under the broiler, about six inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
Pour leftover au jus into small cups for each person. Serve with sandwiches for dipping.
- Crab Sandwich
Ingredients: Unsalted butter
For Crab paste: brown crabmeat from 1 large brown crab, about 1Â½ kg in its shell (reserve the white meat), 1 tbsp mayonnaise, 1 tsp tomato ketchup, juice of Â½ lemon, 1 tsp Dijon mustard, big pinch of cayenne pepper and a few drops brandy (optional).
For white meat: picked white meat from the same crab, small handful of chopped mixed herbs, juice of Â½ lemon and 2 tbsp olive oil
Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
Spread the bread lightly with butter, then spoon and spread the crab paste over four of the slices. Pile the white meat over, then top with the remaining bread.