This should put your stomach in good stead for today's rugby.
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Throughout the RBS 6 Nations, I'll be creating six sandwiches dedicated to the countries taking part. Each one will be big, hearty and help mop up all that beer guzzled down during the games. As the opening match hosts, this first sarny is for the Welsh.
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Horseradish is in season right now and this is an excellent way to use it. Like mustard and wasabi, it complements beef perfectly and adds a super-fresh kick to the sandwich. If you enjoy the burn, feel free to add more horseradish to taste.
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Nothing quite beats good char siu pork at a Chinese restaurant. The sauce is ridiculously moreish and until recently, I'd always thought it was difficult to cook at home. Turns out I was wrong. Like any quality BBQ, it's all about the marinade.
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There are so many ways to enjoy meatballs. This is a Swedish recipe passed on to me by a colleague of mine and I have to say, it’s definitely one of the best.
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This year's Christmas TV ads are already old news and it's only a matter of days before Christmas jumpers get dug out from the depths of our wardrobes, so I figured, why not get in there with this season's festive sarny. Don't let the lack of turkey put you off – partridges may be small but they're chock full of flavour.
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This serious bit of sarny is my attempt to reconstruct Gail's Bakery's finest. So if you haven't got time to whip this up, head down to your local kitchen and get involved.
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Rich, sweet and earthy, this sarny is the equivalent of a great, big bear hug from the British outdoors.
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This sanger is goes out to my friends Nick and Hannah (although Hannah should take the lion share of the credit). They kindly bequeathed it to me over a pint in the pub the other week. Cheers guys.
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Move over bacon. Last week's catch from SoleShare is in town and wants a piece of that lettuce and tomato.
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Ah, the burger – Sarny's Summer-lovin', beer-guzzlin' cousin and the staple of any good British BBQ.
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This sarny's got Summer written all over it.
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The undisputed king of dessert sandwiches and an homage to the man himself.
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Oh-la-la. Done properly at home, a croque madame can be the egg-crowned queen of sandwiches. Treat yourself to good bread and the freshest eggs you can find. This recipe is from Kitchen & Co by French & Grace (Kyle Books).
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Sometimes it's the simplest sarnies that give us the most pleasure. By using the best ingredients, these fellas can punch way above their weight and this smoked salmon bagel is no exception.
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Inspired by a recent visit to Budapest, I had this sandwich at the charming Blue Bird Café. If you're in the neighbourhood, I would definitely recommend stopping in for a coffee and sarny. They also have a ridiculous selection of freshly baked cakes and pastries.
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Three of three. Here's to the joy of toasties and hopefully a little less rain this week.
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Round two of the toasties.
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To make up for a poor sandwich showing in January, here are three toastie recipes celebrating the glorious marriage of pork and cheese. Hopefully it'll go some way to comforting you during these soggy times.
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