More than just two slices of bread! Check out these awesome fillings for National Sandwich Week

It’s British Sandwich week (20th – 26th May) and we couldn’t let it pass without celebrating everyone’s favourite lunchtime meal 

According to recent research more than 56% of Brits will eat at least one sandwich a day, with over a third having the exact same filling every single day! Well, if your choice is getting a little boring, we’ve got some fabulous alternative sandwich recipes to celebrate our favourite lunchtime dish this British sandwich Week.

Sourdough Toastie stuffed with Emmental, salt beef, sauerkraut and Tracklements Dill Mustard Sauce 

Warm up with this sourdough toastie

Ingredients (serves 1)

  •  2 x slices of good sourdough
  • 1 rounded tsp of Tracklements Dill Mustard Sauce
  • 3 slices Emmental
  • 2 slices salt beef
  • 3 tbsp sauerkraut
  • Large knob butter

Method

  1. Spread the Dill Mustard Sauce on one side of one of the slices of sourdough. Add 2 slices of Emmental, the salt beef and the sauerkraut. Top with another slice of Emmental and the second slice of sourdough.
  2. Heat a frying pan on a medium-high heat and add the butter until it’s melted and bubbling. Cook the sandwich in the butter for 2-3 minutes until golden brown. Add a little more butter to the pan if needed and cook the sandwich on the other side. Serve with a side of gherkins for extra kick.

From Tracklements 

Read more: LIVING reviews The Exchange Bar & Kitchen in Stoke-on-Trent

Rainbow Veggie Toastie with California Walnut Aioli 

The beauty of the rainbow between two slices of bread

Ingredients (serves 4)

For the lemon walnut aioli

  • 125g California walnuts
  • 2 tbsp Dijon mustard
  • 2 tbsp tahini
  • 2 tbsp mayonnaise
  • Juice of 1 lemon

For the sandwich

  • 1 medium courgette, sliced into 1cm rounds
  • 1 small aubergine, sliced into 1cm rounds
  • 1 orange pepper, sliced into strips
  • 2 small tomatoes, sliced in half
  • 1 onion, sliced
  • 4 tbsp olive oil
  • Salt and pepper
  • 8 slices sourdough bread
  • 1 clove garlic
  • Handful basil leaves, shredded (optional)

Method

  1. Dry fry the walnuts at a medium to high heat for 3 to 5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch
  2. Place all the ingredients for the aioli into a food processor and blitz into a chunky paste
  3. Toss the courgette, aubergine, pepper, tomatoes, onion, half the olive oil, and salt and pepper in a large bowl to coat, then grill the veggies to your preference
  4. Brush the bread with the remaining oil and lightly grill on both sides, then rub each slice of bread gently with the peeled garlic clove
  5. Spoon 1 tablespoon of the lemon walnut aioli over two slices of bread, and place a quarter of the grilled vegetables between the slices. Repeat with the remaining bread and veggies
  6. Garnish the sandwiches with the shredded basil leaves to serve, if using.

From California Walnuts

BLT Double Decker 

A BLT made even better!

Ingredients (serves 2)

  • 2 essential Waitrose Eggs
  • 4 rashers essential Waitrose Smoked British Bacon Thin Back Rashers
  • 1 tbsp essential Waitrose Half-Fat Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tub essential Waitrose Salad Cress, snipped
  • 6 slices Hovis Seven Seeds Original Bread, from 800g loaf
  • 2 curly lettuce leaves
  • 1 tomato, sliced

Method

  1. Cook the eggs in a pan of boiling water for 8 minutes then drain, cool and shell.
  2. Meanwhile, grill the bacon for 3 minutes on each side until cooked through and browned.
  3. Chop the eggs roughly then, using a fork, mash together with the mayonnaise and mustard. Stir in the cress.
  4. Lightly toast the bread and place a lettuce leaf on 2 of the slices, top with the tomato and the grilled bacon. Spread the egg mayonnaise onto 2 slices of the toast and place on top of the bacon. Finally, place the remaining 2 slices of toast on top. Secure with cocktail sticks then cut each sandwich diagonally in half. Delicious served with Waitrose Mixed Beetroot Crisps or Vegetable Crisps.

From Waitrose 

Read more: Warming! This video may make you drool uncontrollably 

Vietnamese tofu sandwich 

An Asian-inspired sandwich for the veggies

Ingredients (serves 2)

  • 200g firm tofu, in ½ inch slices
  • 2 tbsp vegetable oil
  • 12 inch Baguette, cut into 2 or 2 rolls
  • 4 tbsp mayonnaise
  • 60g daikon radish and carrot pickle
  • 30g rocket salad leaves
  • sliced and pickled jalapenos
  • thinly sliced fresh red chillies
  • 3-4 sprigs coriander

For the marinade

  • 1 stalk lemongrass
  • 2tbsp sugar
  • 1tsp garlic, minced
  • 1tsp Wing Yip Sesame Oil
  • 3tsp Wing Yip Light Soy Sauce

Method

  1. Mix together all the marinade ingredients and rub into the tofu. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.
  2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the tofu and add the vegetable oil, rubbing it all over the tofu. Add the tofu to the hot pan and fry for 3 minutes on each side, until cooked and hot all the way through.
  3. Remove the tofu from the pan and leave on a plate to rest. Once the tofu is cooked you can assemble the rest of the sandwich.
  4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the tofu was cooked in for 1 minute.
  5. Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
  6. Add the tofu and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.

From Wing Yip

California Walnut and Date Yoghurt Toast 

HyperFocal: 0

A sunshine-infused open sandwich 

Ingredients (serves 2)

  • 4 tbsp Greek yoghurt
  • 3 dates, roughly chopped
  • 8 California walnut halves, roughly chopped
  • Half a clove of garlic, minced
  • 1 tbsp walnut oil
  • A pinch of salt and pepper
  • 2 large slices of bread, toasted
  • 2 tbsp pomegranate seeds
  • A handful of rocket

Method

  1. Stir the yoghurt and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.
  2. Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds and rocket to serve.

From California Walnuts

Vietnamese beef sandwich

A spicy version of a classic beef roll

Ingredients (serves 2)

  • 200g beef steak, rump or sirloin
  • 2 tbsp vegetable oil
  • 12 inch Baguette, cut into 2 or 2 rolls
  • 4 tbsp mayonnaise
  • 60g daikon radish and carrot pickle (See recipe here)
  • 30g rocket salad leaves
  • sliced and pickled jalapenos
  • thinly sliced fresh red chillies
  • 3-4 sprigs coriander

For the marinade

  • 1 stalk lemongrass
  • 2 tbsp sugar
  • 1 tbsp Mai Siam Fish Sauce
  • 1 tsp garlic, minced
  • 1 tsp Wing Yip Sesame Oil
  • 2 tsp Wing Yip Light Soy Sauce

Method

  1. Mix together all the marinade ingredients and rub into the beef steaks. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.
  2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the beef and add the vegetable oil, rubbing it all over the steaks. Add the steaks to the hot pan and fry for 2 minutes on each side, for medium rare, or cooked to your preference.
  3. Remove the steaks from the pan and leave on a plate to rest. Whilst the steak is resting you can assemble the rest of the sandwich.
  4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the beef was cooked in for 1 minute.
  5. Spread 1 tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
  6. Slice the beef and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.

From Wing Yip

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