Named for an aristocrat too busy to leave the card table to eat, the portable, versatile sandwich now appears in many guises around the world, open, closed, delicate or hearty. Here are my favourite sandwich recipes.
Quesadillas with Mexican Salsa Verde I love recipes that are so simple they’re hardly a recipe at all – where great produce and flavours shine and I don’t have to do too much. That’s what these simple fried cheese sandwiches are all about, especially served with vibrant green salsa verde. Salsa verde simply means ‘green […]
Bruschetta Caprese It’s good to eat with the seasons, but occasionally I want a touch of summer year-round – that’s when I call on a few of my favourite things and create this delicious bruschetta Caprese. Windy Hills Farm pots of living basil are the perfect way to use this summer herb year-round, Vannella’s small buffalo […]
Mushroom Bruschetta One of the things I loved most about Lucio’s Paddington restaurant was the seasonal bruschetta that always arrived with our aperitivi, a tradition I like to continue at home. In autumn, the crisp air of the Italian hills is filled with the wonderful aroma of mushrooms, inspiring cooks to prepare many dishes (sometimes […]
Shish Kebab Grilling meat on a skewer over coals is one of the most basic forms of cooking. So kebabs, in their many forms, are popular throughout a huge area covering the Eastern Mediterranean, North Africa, the Caucasus and on to the Indian sub-continent (from whence they spread to South East Asia as satays). There’s […]
Steak Sandwich A good steak sandwich is an Aussie icon. It makes for a satisfying, and relatively healthy, fast food meal on long road trips. It can also be upscaled for a delicious casual dinner; I use Beerenberg Tomato Chutney and Brasserie Bread rustic loaf. As with its near-cousin the great Aussie hamburger, good caramelised […]
Huevos Rancheros Meaning eggs cooked rancher-style, huevos rancheros is a classic Mexican breakfast which, at its most basic, consists of fried eggs with a spicy tomato sauce and tortillas. It also often includes a bit of a fry-up that can be as simple or as complex as you like; I love black beans and corn […]
Rare Roast Beef Sandwich Rare roast beef sandwiches are popular in the USA, especially the north east, as a closed sandwich, often with American cheddar-style cheese melted over the beef. I prefer an open version without the cheese, using delicious Sonoma miche bread. The essentials are thinly shaved rare roast beef, a creamy sauce (usually […]
Wagyu Hamburger A discovery of wagyu beef patties at Vic’s Meat Market inspired me to make my own wagyu hamburgers – bringing back wonderful childhood memories of family road trips down the south coast of NSW. Stopping at a milk bar along the way for a hamburger was a rare holiday treat that ended up […]
Savoury French Toast French toast is the only dish I remember Dad teaching me to make. He didn’t cook often, though he did love to eat and, like me, I think he preferred savoury to sweet. When we made French toast we served it with sliced tomato and crisp bacon, not the maple syrup often […]
Truffle & Provolone Toastie This black truffle & provolone toastie is quite simply the most decadent toasted sandwich you’ll ever make. Australian black truffles are one of the joys of winter (see FAQ below) and, although they cost upwards of $2,500/kg, a little goes a long way with a small one (20g) costing only $75 […]
