Sunday, June 5, 2011

The safe cucumber sandwich for 2011

So. the evil that is E.coli seems yet again to be ripping the soul from our larders, and the fear mongers amongst us are perversely turning from vegetarianism to carnivores in a role reversal of the sad foot and mouth era of not so long ago. I'd say just pickle the buggers if the unnecessary paranoia is just too much to handle, and just last week while in Stockholm I did happily overdose on buckets of them with wonderful meatballs, rich mashed potatoes and glorious lingonberries.

But, and alas, the cricket season is upon us at home, and without the cucumber sandwich to refresh our delicate sportsmen, the fear of post tea slumps on local fields across the nation are a real fear not to be taken lightly. What to come up with as a replacement? Surely a second innings is nothing if fueled on scones, jam and cream alone?

Here we go then, out on a limb with the alternative to the cucumber sandwich for the summer ahead. There's a bit more work involved, but it's one of those things best made the night before anyway, saving on the day time to get out your lucky balls and get those nasty red streak marks out of your trousers.

This Provençal inspired number is pressed and stored in the fridge for at least a few hours, allowing the bread to soak up the juices from the filling — this gives a tasty, rich sarnie. Traditionally, a flat round loaf (about 6in wide) is used, but baguettes will be fine.

Pan bagnat for the cricket field

Serves 4

75ml extra virgin olive oil
3 garlic cloves, crushed
1 large baguette or round loaf
1 tin tuna, drained (preferably albacore in olive oil)
1 tin salted anchovies, drained and washed
1 heaped tblsp capers, rinsed
1 white onion, finely sliced, blanched in boiling water for 1 minute and patted dry
5 wood roasted piquillo peppers (from a jar)
3 vine ripened tomatoes, sliced
2 hard boiled eggs, sliced
Cucumber or lettuce, sliced
Large sprig fresh basil
Freshly ground black pepper
and salt
Heat half the olive oil over a low flame and gently fry the garlic for 5 minutes, making sure it doesn’t burn. Remove and set aside for 10 minutes, then strain the oil and combine with the remaining olive oil; discard the garlic.

Slice the baguette in half lengthways and brush the inside with the oil, pressing it firmly into the bread. In a bowl, mix together the tuna, anchovies and capers. Fill the sandwich: layer the onion, peppers, tomatoes, egg, salad and basil leaves, putting the tuna mix in the centre. Season

Put the other half of the bread on top and press down. Wrap in cling film, weight down and chill in the fridge for several hours. Serve with tea or lashings or lemonade.


  1. I love this! Not awfully English, but perfect picnic fodder can't go wrong, nice work G

  2. Nothing like a posh sarnie. What a great new look to the blog, rather stylish.

  3. So nothing with beansprouts for a while either, chef?

  4. Do you have a decent scone recipe to go with the sarnies? Cricket isn't the same without scones.

  5. The perfect scone;

    These take 10 minutes to make and 10 minutes to bake and make 8-12 scones

    225g plain flour
    2 tsp baking powder
    1/2 tsp salt
    30g caster sugar
    55g butter
    55g raisins or sultanas
    150ml milk
    Extra flour and milk
    Preheat the oven to 200C.

    Place the flour, baking powder, salt and sugar together in a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

    Stir in the dried fruit (raisins or sultanas) and then gradually stir in the milk, a little at a time, until a firm dough is formed.

    Turn the dough out on to a lightly floured work surface and gently pat it into a circle (no less than 1cm in thickness).

    Use a pastry cutter to cut out the scones. Roll any trimmings together and cut out as many as possible. Place the scones on to a non-stick baking tray and use a pastry brush to brush the tops with milk. Bake in the oven for 12-15 minutes. Allow to cool for a few minutes on a cooling rack.

    Serve warm with clotted cream (first) and jam (on top of the cream) butter on your scone is common as muck