Sandwiches can be made in all breads and viennoiseries! (Here Danish blanks filled with Jamón, Cos lettuce, torn up Burrata, chopped parsley and a white bean dip). Photo and food styling: @catherenewilson
Think sideways; think upside down; think differently.
Sandwiches are more than just butter and marmite cut into triangles (although we should get a good photo of that OG).
The Jamón Danish Sandwiches pictured here are filled with jamón, cos lettuce, torn up Burrata, chopped parsley, roasted garlic and White Bean Dip mixed with a bit of yoghurt as the base.
You might also try:
Miso Butter
100g unsalted butter, softened
40g shiro miso paste
1 tsp sesame oil
Ensure butter is soft enough to whip. Add butter, shiro miso and sesame oil into a bowl, then whip until fully combined.
If using immediately store in a cool place (not the refrigerator because it will solidify). Lasts up to 2 days in the fridge when stored for later use.
Go for it in a Miso Eggplant sando; prep a few miso glazed slices of eggplant, layered with toasted nori and miso butter spread on a soft white bread (Nasu Dengaku - detailed instructions p35 Cult Sando)
Toasted Nori Mayo
1 sheet nori, toasted
0.5 cup (125ml) Japanese mayo
0.5 tsp sesame oil
To toast nori, take one corner of a nori sheet and gently fan over a low to medium flame or charcoal embers until it becomes aromatic and crisp. Do not rush, because nori burns quite easily. (Use immediately.) Tear toasted nori into small pieces and place in a blender. Blitz on high until it resembles a find powder.
In a small bowl, add mayo, sesame oil and powdered nori. Whisk together until completely combined.
To store, place a small piece of cling film directly on top of the mayo to prevent a skin forming. store in a cool place ready for later use. lasts for up to 1 week in the fridge.
Recommended for a Hokkaido Scallop Katsu and Green Onion Nori sandwich (A sando of individually fried scallop katsu - Panko crumbed and fried scallops nestled in aromatic fried spring onion, sesame oil and nori mayo; p52 Cult Sando).
Wasabi Cream Cheese
1.5 Tbsp good-quality wasabi
1 tsp rice vinegar
120g cream cheese, at room temperature
2 Tbsp sour cream
salt and pepper
Combine wasabi and rice vinegar in a small bowl.
In a separate bowl, gently whip together cream cheese and sour cream until soft peaks form.
Fold cream cheese mixture into wasabi mixture, being careful not to over-whip.
Season with salt and pepper to taste. Lasts up to 2 days in the fridge.
Perfect for avocado and cucumber sandwiches.
Japanese Tartare Sauce
0.5 white onion, peeled and finely diced
0.5 cucumber, seeds removed, finely diced
2 hardboiled eggs, halved and yolks separated
0.25 cup (60ml) Japanese mayo
0.5 Tbsp rice vinegar
0.5 Tbsp tomato ketchup
Salt and pepper
Soak diced onion in lukewarm water for 30 minutes.
Finely mince the boiled egg whites and add to a bowl. Add cucumber, then gently crumble in the egg yolks.
Add mayo, rice vinegar and ketchup.
Once soaked, strain the onion. Place onto paper towels and squeeze dry. Place into the bowl with the other ingredients.
Mix to combine, seasoning to taste with salt and pepper
Set aside in an airtight container or in the fridge for later use. Lasts up to 2 days.
Try it with a Chicken Karaage Sando (Chicken Karaage in Namban Sauce p64 Cult Sando)
Recipes from Jimmy Callaway’s Cult Sando; Classic and modern recipes for the popular Japanese sandwich. Harper by Design.