Obsessed with sandwiches: three toasted recipes to die for

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Sandwiches are making a big comeback. So, it’s no surprise that Bastien Petit decided to delight us with 50 toasted sandwich recipes (yes, 50) to enjoy whenever the mood strikes. Here are our top three.

Photos: Géraldine Martens

 

THE SÉGUIN

For 4 sandwiches
Preparation: 15 minutes
Cooking time: 15 minutes
Cooking method: Pan

 

 

Ingredients

8 slices sandwich bread
2 yellow onions
1 tbsp honey
100 g baby spinach
200 g soft goat cheese
40 g sun-dried tomatoes
2 tbsp crème fraîche
2 tbsp olive oil
20 g unsalted butter
1 tsp Espelette pepper
1 handful walnuts
Smoked black pepper
Fine sea salt

 

Preparation

1 – Peel and finely slice onions.

2 – In a pan over medium heat, sauté them in a drizzle of olive oil until they become translucent. Add the honey, salt and pepper to taste, and caramelise for about 10 minutes. When the onions are nicely caramelised, add the baby spinach and crushed walnuts. Stir quickly, remove from heat and set aside.

3 – In a salad bowl, mix the crème fraîche, soft goat cheese, chopped sun-dried tomatoes and Espelette pepper. Set aside.

4 – Lightly toast the slices of sandwich bread in the toaster.

5 – Assemble the sandwich: on four slices of sandwich bread, put a layer of caramelised onions and spinach. Add a layer of goat cheese cream and then close with the other slices of sandwich bread. Cook the sandwiches: melt the butter in a hot pan over medium heat. Heat the sandwiches in the pan for 5 minutes, until the cream has melted.

6 – Serve immediately and enjoy while hot.

 

Tip: To vary the flavours, replace the spinach with leeks or a green veg of your choice!

 

THE CHYPRIOTE

For 4 sandwiches
Preparation: 30 minutes
Cooking time: 10 minutes 
Cooking method: Grilled cheese maker

 

 

Ingredients

8 slices sandwich bread
2 red tomatoes, such as beef tomatoes
2 avocados
400 g halloumi
6 tbsp olive oil
½ bunch basil
3 tsp zaatar
1 tbsp coarse sea salt
Black pepper

 

Preparation

1 – Cut the tomatoes into slices about half a centimetre thick. Sprinkle coarse sea salt on top and let them sweat out their water in a colander.

2 – Cut the avocados and halloumi into slices about half a centimetre thick. Put the halloumi on a plate and sprinkle with zaatar, then add 4 tbsp olive oil and marinate for 5 minutes.

3 – Next, grill the halloumi in 1 tbsp olive oil in a pan over medium heat for 5 minutes. Flip halfway through. It should be browned and grilled. Season with pepper.

4 – Assemble the sandwiches: on four slices of sandwich bread, place two slices of halloumi, two slices of tomato and add some slices of avocado and a few leaves of basil. Drizzle some olive oil on top and season with pepper, then close with the other slices of sandwich bread. Preheat your grilled cheese maker. Lightly oil the trays with a brush or paper towel. Cook the sandwiches for several minutes until the bread becomes golden brown. Serve immediately and enjoy while hot.

 

Tip: Originally from Cyprus, halloumi can now be found in most fine food shops and supermarkets. If you’ve never tried it, this is the perfect time!

 

THE BASQUE

For 4 sandwiches
Preparation: 10 minutes
Cooking time: 5 minutes 
Cooking method: Grilled cheese maker

 

 

Ingredients

8 slices spelt bread
4 tbsp black cherry jam
4 slices Bayonne ham
200 g Tomme de brebis (French ewe’s-milk cheese)
2 tbsp olive oil
1/4 bunch chives
1 tsp Espelette pepper
Black pepper

 

Preparation

1 – Assemble the sandwiches: spread the black cherry jam on four slices of spelt bread.

2 – Add one slice of Bayonne ham to each, along with a few slices of ewe’s-milk cheese. Sprinkle some chopped chives and Espelette pepper on top, season with pepper, and then close the sandwiches with the other slices of spelt bread.

3 – Preheat the grilled cheese maker. Lightly oil the trays with a brush or paper towel. Cook for several minutes until the spelt bread turns golden brown and the ewe’s-milk cheese melts. Serve immediately and enjoy while hot.

 

Tip: You can easily test this recipe with another ewe’s-milk cheese from southwestern France and a strong chorizo to keep the delicious Iberian flavours.

 

 

 

Discover more toasted sandwich recipes in Croques, by Bastien Petit, published by First Éditions in September 2021. You can buy it here!

 

 

 

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