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

Graeme

“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.

DSC_4093

2. Haggis, mango chutney and onion bahjee naan wrap 

Submitted by Dave Gannon, chef and founder of Curry DaveDAVE

“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!

DaveG

3. Malthouse Sourdough with Anster Cheese, Chutney, Salad and Isle of Wight tomatoes

Submitted by Neil Forbes, chef director at Cafe St Honoré
Neil Forbes bread
“The sandwich at the desk is one of the necessities in life, we all do it.  But it can be better, inexpensive and very tasty – it’s a blank canvas for adding different tastes.
Here I’ve used chutney and radish to give a bit of a kick to this wonderfully crumbly Anster cheese. Served on sourdough bread with some salad and a few Isle of Wight dried tomatoes, it’s brilliant!
This sandwich can be made the night before and left in a cool place.”
Ingredients: 
  • 2 slices thick-cut malthouse sourdough, available from all good delis and bakers
  • 3 slices Anster cheese
  • 1 tablespoon fruity chutney
  • Small handful of salad leaves, I like rocket, mustard leaf and mizuna
  • A little butter
  • A few dried Isle of Wight tomatoes
  • A bunch of radishes, French Breakfast is a good variety
  • A little salt and pepper
Method:
Butter both slices of bread on one side, and on one slice lay a few leaves and season with salt and pepper. Next add the cheese and a the spoonful of chutney.
Now add a few more leaves and season again, before adding the tomatoes. Lay the other slice of bread on top, press down and wrap in grease proof paper.
Eat with a bunch of big fat radishes on the side for a crunchy texture.
Picture: Paul Johnston/ Copper Mango

Picture: Paul Johnston/ Copper Mango

4. Pa amb tomàquet

Submitted by Natalie Crayton, founder of Hebridean Sea SaltNatalie

“This is a very simple Catalan snack, given a twist with the incredible flavour of my peat smoked sea salt. It makes a delicious and easy lunch, and is definitely a fantastic alternative to unadventurous ham sandwiches!”

Ingredients

  • 2 slices of rustic bread
  • 2 large round ripe tomatoes
  • 2 large cloves of garlic
  • Extra virgin olive oil
  • Peat Smoked Sea Salt from Hebridean Sea Salt

Method:

Toast the bread under the grill on both sides for a couple of minutes until golden brown. Then peal the garlic and slice off one end, rub the garlic into the bread until the cloves wear down and are absorbed into the toast.

Slice one tomato in half and then rub the flesh into the two pieces of toast. Finely chop the other tomato and sprinkle over.

Drizzle with the olive oil and generously sprinkle over the peat smoked sea salt to taste.

Tomat

5. Hot Smoked Trout San Choy Bau 

Submitted by Scott Fraser, product development chef at RR Spink & Sons

“I love using smoked trout in unexpected ways such as this; it is such a versatile product. The combination of chilli, ginger and lime make a great base for any dish, and this San Choy Bau, with smoked trout instead of the traditional pork mince, makes for an easy, healthy lunch.”

Ingredients:

• Baby gem lettuce
• RR Spink & Sons kiln roast trout
•  2 spring onions finely sliced
•  2 red chillies finely minced
•  2 tbsp light soy sauce
•  2 tsp Minced ginger
•  2 tbsp chopped Coriander
•  1 Lime zest and juice
•  150g water chestnuts finely chopped
•  1tsp Demerara sugar

Method:

To make the filling, flake the trout into a bowl and mix with all of the ingredients leaving some spring onion and coriander for garnish.

Separate the lettuce into individual leaves and place on a tray. Spoon some trout mixture into each of the leaves and garnish with some spring onion and coriander.

SPINK

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.

VDeep

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

Let us know what you think

comments