National Sandwich Week with the Central Co-Operative

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Having previously managed the payroll for a very large food manufacture of about 100,000 sandwiches a day many years ago, the invitation from the Central England Co-Operative to create a great sandwich combination using tasty ingredients that could be found in your local store to celebrate National Sandwich week was was right up my street!

As the weather has been very changeable recently, including snow, hailstones, ice, wind and sunshine (and all in one day too!) I decided on a combination of a hot, toasted, sandwich and a lovely salad to go with it. I bought a variety of ingredients including a pack of sandwich thins, Mozzarella cheese, tomato pesto, mixed salad leaves, beautifully sweet Piccolo tomatoes, sweet baby peppers and some delicious mixed root vegetable crips to make my lunch.

British Sandwich Week 2016 with the Central England Co-Operative
After preparing a really quick salad using the leaves, peppers and tomatoes, I simply tipped some of the root vegetable crisps into a small bowl and set about preparing my toasted sandwich.

Drain the Mozzarella and slice about 5mm thick.

British Sandwich Week 2016 with the Central England Co-Operative
The Sandwich Thins are pre-sliced so it’s very quick and simple to separate the two halves.  Place a couple of generous teaspoons of the tomato pesto on one side of the bread.

British Sandwich Week 2016 with the Central England Co-Operative
Spread the pesto over the bread into a relatively even layer.  Repeat with the other sandwiches as required.  I made two for lunch today; one each for my husband and myself.

British Sandwich Week 2016 with the Central England Co-Operative
Tear the mozzarella slices into strips and cover the pesto.  I’ve left a small gap around the edges to stop the cheese oozing out (and being wasted) on to my sandwich press. Top with the other half of the Sandwich thin.

British Sandwich Week 2016 with the Central England Co-Operative
Preheat your sandwich maker (I have an Antony Worrall Thompson for Breville flat sandwich press that I’ve had for many years).

British Sandwich Week 2016 with the Central England Co-Operative
Place your sandwich onto the sandwich maker and close the lid.

British Sandwich Week 2016 with the Central England Co-Operative
Toast for a few minutes until the top is nicely browned and the mozzarella has started to melt.

British Sandwich Week 2016 with the Central England Co-Operative
Slice diagonally using a sharp knife.

British Sandwich Week 2016 with the Central England Co-Operative
Serve with a helping of salad and some of the root vegetable crisps.

British Sandwich Week 2016 with the Central England Co-Operative
Tasty (the sandwich that is!)

British Sandwich Week 2016 with the Central England Co-Operative

I was sent a voucher from the Central England Co-Operative to buy my ingredients to participate in the creation for National Sandwich Week.

Mozzarella Pasta

This one is a favourite in our house.  It’s both simple and tasty and relatively cheap to make.

175g Pasta shapes
400g Chopped tomatoes
10ml Rapeseed oil
150g Mozzarella cheese, diced
125g Parmesan, freshly grated
10ml Chopped, fresh basil
Salt & pepper to season

1. Preheat the oven to 200°C.
2. Put the pasta in to boiling water to cook for approx 10 minutes until tender.
3. Meanwhile, gently heat your tomatoes and oil in a pan.
4. Add the mozzarella, half of the grated parmesan, the basil and seasoning.
5. Bring to the boil and remove from the heat.
6. Drain your pasta and place into an ovenproof dish.
7. Pour over the sauce and mix well.
8. Sprinkle with the remaining parmesan.
9. Place in the oven and cook for approximately 10 minutes until the cheese is golden.

* If using dried parmesan or dried basil, then remember to half the quantities above as they are more intense in flavour.

Pannini with mozzarella & pesto

Pannini with mozzarella & pesto
Another quick lunch recipe from me today:  Pannini with Sun-dried tomato pesto, tomato and Mozzarella.  Quick, easy and oh, so tasty!
 
Simply take:
 
1 pannini per person and slice horizontally
Spread generously with some Sun-Dried Tomato Pesto (my fave is by Sacla)
Top with slices of fresh tomato
Add a couple of slices of Mozzarella cheese
 
 
 

I make mine in my sandwich press (one with flat plates) for a few minutes until golden and the cheese has melted.

You’ll find that the mozzarella cheese goes a little bit chewy, so be careful when you bite into it.

Enjoy!  x