Here are 4 boujee sandwich ideas with ALL the spills and frills, from the bread to the sauces. Whether it’s a picnic you’re off on, a real treat one lunch-time or little baby versions for afternoon tea that you want to make, any one of these would hit the spot perfectly. I hope you enjoy them as much as I do!
Chicken & Chorizo on a Granary Seeded Loaf
…with Cheddar, Rocket and a Homemade Red Pesto Mayo
- 1x Chicken Breast
- Chorizo sausage – a spicy one if you fancy it!
- Red Pesto
- Granary Seeded Loaf
- Bake the chicken breast at 180 degrees until 165 F – the temperature chicken must be cooked to, to be safe. Slice and move onto your red pesto mayonnaise.
- Mix together 1 tbsp mayonnaise with 1 tsp red pesto, and spread over your granary seeded bread.
- Slice chorizo finely, as you don’t want chunks being pulled out the sandwich. You’ve got to enjoy the whole thing together as one entity, all flavours if in one delicious mouthful!
- Top the bread with a handful of rocket, 2x slices of cheddar, a few slices of chicken and as many slices of chorizo as you like and sandwich her up!
Creamy Roast Chicken & Bacon on Tiger Bread
…with a Stuffing Mayonnaise
- Rotisserie Chicken
- 1x pack of Bacon lardons
- Splash of Cream
- 2tbsp Mayonnaise
- Paxo Stuffing Mix
- Tiger Bread
- Break down the Rotisserie Chicken. This is great to do on a Monday afternoon if you have any Roast Chicken left over from last night’s dinner! So if you have any, make sure to use up all those yummy leftovers.
- Fry the bacon lardons in a pan, add a touch of cream, followed by the chicken. This is your mix made. Then pop this in the fridge and let cool.
- In the meantime, get started on your stuffing mayo! Make 1 paxo stuffing ball as the box instructs, and work through 2 tbsp of mayonnaise until the ball has broken up.
- Spread the tiger bread with the stuffing mayonnaise and add your fillings! No extra sauce will be needed, as the cream and mayonnaise will keep this sandwich lovely and wet.
Mexican Steak Sandwich on Focaccia Bread
…with a Homemade Salsa and Hot Chipotle Mayo
STEAK & MARINADE
- Minute Steak
- 2 tbsp olive oil
- Fresh coriander, finely sliced
- Fresh parsley, finely sliced
- Fresh mint, finely sliced
- Juice and zest of 1 lime
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1x Chilli, finely sliced
HOT CHIPOLTE MAYO & SALAD
- Bag of Mixed leaf salad
- 1tsp Cholula Hot Sauce
- 1tbsp Mayonnaise
SALSA – PICO DE GALLO
- Zest & Juice of 1/2 a lime
- 1x Red Pepper
- 1x Yellow Pepper
- 1x Onion
- 2x Garlic cloves
- Handful of cherry tomatoes
- Handful of coriander, sliced
- 1/2 tsp cayenne pepper
- 1x Spring Onion
- Mix 2 tbsp olive oil, finely sliced fresh coriander, parsley, mint, the juice and zest of 1 lime, 1/2 tsp cumin, ground coriander, smoked paprika and 1 sliced chilli together. Once mixed, blend all together and coat the minute steak. The longer you leave this the nicer it’ll get!
SALSA / PICO DE GALLO
- Slice the peppers, the onion, garlic cloves, tomatoes, a spring onion and a handful of fresh coriander as finely as possible. Then mix together, and stir through the juice and zest of 1/2 a lime and a 1/2 tsp of cayenne pepper. It’s like chilli power but not as hot and with lovely flavour! I should also say you can’t really get a real Pico De Gallo from the store so actually making a homemade one takes this sandwich up a notch from your average bought in salsa. Fresh, zingy and bursting with flavour!
- Make sure your marinated steak is out of the fridge and at room temp before cooking.
HOT CHIPOLTE MAYO, SALAD AND STEAK
- Hot Chipotle mayo: combine 1tbsp mayonnaise and 1 tsp Cholula hot sauce. Spread over the focaccia bread and top with a handful of mixed salad. Divvy up as much as you fancy.
- Get a pan – or if you really want to take things up a gear use a cast iron skillet or a steak griddle pan – screaming hot.
- Hit the pan with a splash of olive oil, followed swiftly by your steak. Minute steak is very thin so it won’t need long – a minute either side, hence the name! I like mine rare – to medium rare so this is based on preference.
- Let the steak sit for a couple of minutes once out of the pan so when you cut into it you don’t lose all those scrummy juices! Then slice into, and place on top of the salad.
- Finish with the salsa and tuck in! If you don’t want this sandwich hot, let the steak cool completely and then add before the salsa, you don’t want to comprise the freshness and texture of this homemade goodness by your steak heating it up!
* TOP TIP! *
Make sure you buy enough limes and mint to make a mojito to go with this absolute beauty of a sandwich!
Peri-peri chicken & Spicy Coleslaw Wrap
…with sun dried tomatoes
- 1x Chicken Breast
- Nando’s Own Sauce or Peri-peri Chicken dried spice
- Red Cabbage
- 1x Carrot
- 1x Onion
- 2tbsp mayonnaise
- Jar of sun-dried tomatoes
- Marinade the sliced chicken breast in either the Nando’s own sauce, or with a Peri-Peri chicken spice mixed with olive oil. Again, the longer you leave this the better!
- Slice 1/2 a red cabbage, 1x onion, and grate 1x carrot. Mix together and stir in 2 tbsp of mayonnaise, plus a bit of the marinade.
- BBQ the chicken to add a smoky flavour into the equation. Lather up the bread with the coleslaw; add the chicken and sun-dried tomatoes. You’re good to go!