Six alternatives to the classic lunchtime sandwich created by Scottish chefs
The classic lunchtime sandwich comes in many forms, from the steadfast ham and cheese, to the classic egg mayonnaise, though these days these choices have become a little boring and are often repetitive.
With this in mind we asked several Scottish chefs to submit their own takes on the classic sandwich in a bid to provide some inspiration to liven up this lunch time staple.
1. Smoked Scottish Salmon with Crowdie Cheese and Garden Pea & Horseradish Relish
Submitted by Graeme Pallister, chef patron of the 63 Tay Street restaurant in Perth
"This takes smoked salmon to another level, the slightly spicy pea relish is full of fresh early summer flavours that will blend well with the slightly acidic crowdie. There will be a little relish left over but it makes a fantastic topping for poached eggs on toast!"
Ingredients:
- 4 slices of your favourite bread
- 100g sliced smoked salmon
- 100g crowdie cheese
- 1 cup of fresh or frozen peas
- Half an avocado, skin removed
- 1 heaped teaspoon of creamed horseradish
- Juice of 1 lemon wedge
- A small handful of fresh mint and parsley
- 1 tablespoon extra virgin olive oil
Method: Simply blend the peas, avocado and horseradish together briefly in a blender, add the lemon juice, herbs and olive oil, and gently pulse to just combine and no more. Add a little salt and pepper and build the sandwich as shown.
2. Haggis, mango chutney and onion bahjee naan wrap
"This is one of my favourite lunchtime fixes, a yummy mix of Indian and Scottish flavours, which blend together incredibly well. We all know how fond I am of combining different countries favourite dishes, and this is no exception!"
Ingredients:
- Haggis
- Onion bahjees
- Naan Bread
- Mango chutney
- Mint yogurt
Method:
First, Warm the haggis though in a microwave for a couple of minutes, then heat the onion bahjees in the oven. Fold the naan bread in half and place in a sandwich toaster or under the grill for a couple of minutes.
Remove from the toaster/grill and spread mango chutney over the warm naan. Fill the naan with the warm haggis and bahjees, drizzle with mint yogurt and enjoy!
3. Malthouse Sourdough with Anster Cheese, Chutney, Salad and Isle of Wight tomatoes
6. Leftover Curry Naanwich
Submitted by Spencer Barrie, Head Chef at VDeep
"This is a great way to use up leftovers from your Sunday night takeaway and repurpose it for Monday lunchtime. As you can imagine, we always have plenty of curry at VDeep, so we make these for lunch in the kitchen using our favourite fillings, usually the staff curry on the menu that day. We made this one with Pork Cheek Vindaloo but you can make it with any curry you like."
Ingredients
- You favourite leftover curry
- 1 naan bread
- Chutney, Raita or your prefered Indian dip
Method
Place the naan under the grill for two minutes on each side until soft and warm, then thoroughly re-heat your curry in the microwave. Spread your dip over the naan bread and ladle on the curry. Fold over and tuck in.