PixieCooks

Almost entirely inspired by Nigel Slater’s Mustardy Sausage Pasta (from his Simple Suppers programme), I made this sandwich to use up some onions that were in danger of sprouting. It was delicious, in the way that only really softly browned onions can be and I’d absolutely make double so I could have more sandwiches or adaptive pasta the next day!

Serves 3
Ingredients

• 6 Good Butcher’s Sausages (British Bangers)
• 3 Medium Onions, Diced (I used 2 white and one red because that’s what I had)
• 2 Tbsp Olive Oil
• 1/2 Tsp Dijon Mustard
• 1 Tsp Wholegrain Mustard (adjust the mustard types and quantity to taste. I like a deep mustard taste without much bite to it)
• 1 Tbsp Honey
• 1/4 Pt/ 250Ml/ 1/2 Cup (Warm) Water
• 3 Baguettes (I used the part-baked kind so they were warm)

Pre-heat the oven to 200C (180Fan/400F/Gas Mark 6). Place the Sausages in an oven proof dish and cover with foil. Cook for around an hour (more doesn’t hurt, just be careful of burning!).

Whilst the sausages are cooking, heat the olive oil in a heavy based pan and add the onions. Start them at a high heat, stirring well to avoid them catching, and once they’re beginning to brown lower the heat (to the lowest your hob can do) and cover, stirring regularly to pull any caramelised bits in off the bottom. After around 45 minutes, transfer the onions to an oven proof dish, cover and put into the oven alongside the sausages.

Heat the pan the onions cooked in (DON’T WASH IT FIRST!) and add the water, honey and mustard, stirring well to remove any lumps. Bring to the boil and continue stirring whilst the mixture thickens. When the mixture is thick and gloopy (like a bbq sauce) transfer to a bowl.

Spread the honey mustard dressing on each side of the baguette and slice the sausages vertically to help them sit in the sandwich without rolling out , top with the gorgeously soft, rich onions and serve with a dressed salad. Try not to have seconds immediately.

This is based on a toastie that a cafe near my parents used to make when I was small, the cafe is still there (it’s the Hunny Pot in Ayr) but alas they no longer make the toastie .

Serves 1
Ingredients

• 2 Tbsp crunchy Peanut Butter
• 3 Sticks of Celery, Diced
• 40g/1.5oz/0.5 Cup Grated/Shredded Cheese (I used a medium cheddar)
• 1 Baguette

Method
Spread the peanut butter equally on both sides of the baguette (crunchy really is better for texture, but use smooth if you absolutely must) and sprinkle over the celery.

Cover the baguettes with the grated cheese and pop under a hot grill (broiler) until the cheese is melted.

This sandwich is absolutely inspired by Subway’s Meatball Marinara © but contains a fair bit less salt, no meat and costs a fraction of the price. I also think it’s much tastier!

Serves 1, but easy to multiply
Ingredients

• 1 Baguette (I used one of those par-baked things, so it was warm. If yours isn’t, grill/broil it briefly to warm it through before assembly
• 1 Small Onion, Diced
• 6-12 Smallish Tomatoes, Past Their Best (if they’re new and very firm, half first)
• 2 Tsp Dried Basil (If you’re somewhere where herbs don’t come to die, use double the amount of fresh, shredded and add last minute)
• 1 Tsp Dried Oregano (See basil for instructions on fresh)
• 1 Clove Garlic, Minced
• 1 Tbsp Tomato Puree/Paste
• 50g/2oz Hard Goat’s Cheese
• Your Choice of Green Salad, Dressed as you like it (I used batavia lettuce, 3tsp extra v. olive oil, 1tsp lemon juice and 2tsp mediterranean herbed sea salt)

Method
Saute the onion in olive oil (be fairly generous). Once it is cooked but not coloured add the tomatoes, garlic and herbs. Using a wooden spoon, roughly break up the tomatoes.

Once the tomato juice (from the broken up tomatoes) has thickened a little, add the tomato puree and stir through. Continue to cook over a low heat until the sauce is thick and yummy.

Split the baguette lengthwise and cover one side with a layer of the tomato sauce. Lay the goats cheese in slices over the tomato sauce. Grill (broil for you american types) for a couple of minutes until the uncovered side is lightly toasted and the cheese is beginning to melt.

Add your salad. Eat. Delightful .

I’m a big garlic fan – bruchetta, garlic bread, heavenly bolognese, mmh – but I don’t like it so terribly much raw (when it’s so strong it almost burns your tongue, and no one wants to talk to you too closely for a couple of days) so I tend not to have it in more salady things. Roasted garlic is perfect for salads, or possibly just for eating, sneakily, straight from the bowl. The flavour is softened by the roasting and is warmer and rounder with a lovely caramelised undertone.

Serves 1 garlic lover
Mozzarella, Tomato and Roasted Garlic Sandwich

• 1 Bulb of Garlic
• Glug of Olive Oil
• 4 Cherry Tomatoes
• around 125g/5oz Mozzarella
• 2 tsp Balsamic Vinegar
• 6 tsp Extra Virgin Olive Oil
• Pinch unground sea salt crystals
• Salt and Freshly Ground Black Pepper to taste

Method
Gently peel the garlic bulb until the cloves are exposed, but still covered (see the picture) and gently cut across the top so that all the individual cloves are exposed. Wrap the bulb tightly in foil and add the olive oil.

Cook at 200C (180C fan assisted/400F/Gas mark 6) for half an hour. Remove from foil and squeeze the individual cloves out of the bulb.

I added all the roast garlic to my sandwich, but I love garlic and any cloves you don’t use can be kept, covered in olive oil, in the fridge.

Combine the garlic, balsamic, extra virgin olive oil and un-ground salt to a mortar and pestle and work into a puree (if you don’t have a mortal and pestle you can mash with a fork). Add salt and pepper to taste – the pepper will bring out the tomato flavour.

Chop the tomatoes into halves or quarters and slice the mozzerella and add to the garlicy mixture. Serve in a warm bagette with a green salad.

It’s been a long, cold, hard winter here this year (Scotland has had the coldest december and january since records began and I’ve had an apparently never-ending series of heating and plumbing issues) but it’s beginning to get brighter (and a little warmer) and I’m feeling more and more like it’s spring.

I’m not entirely sure a sandwich merits a recipe, but the sunny, bright, weather deserves some bright, light, food and the warmth of the bread, coupled with the dressing makes the tomatoes sing. Followed by a little plain yoghurt swirled with spiced berry compote it’s a meal to lighten the soul.

serves one
Ingredients

• 1 warm white crusty small bagette (I got those part-baked ones, which also keep in the freezer)
• Tomatoes (whatever smells best in the shop, I had cherry on the vine, but anything flavourful will work; just chop larger ones more. Keep them out of the fridge and a little bit of sun through a window can work wonders, too)
• Brie (I have french, because it was on offer, but whatever you like best, and if you keep it out the fridge it will taste stronger and riper, although it’ll be sticker to cut)
• 3 tsp Extra virgin olive oil
• 1 tsp Balsamic vinegar
• Sea salt and freshly ground pepper, to taste. Lots of black pepper will pick up the flavour of the tomatoes beautifully

Method
Put the oil and vinegar into a bowl and whisk with a fork – it will only temporarily emulsify, but that’s fine.

Wash and dry the tomatoes, chop in half (cherry or baby plum tomatoes, if they’re bigger, chop into smaller parts) and add to the bowl with the salad dressing, add salt and pepper to taste. Leave in the bowl (cover it with a tea towel) in a coolish place for the flavours to combine and deepen.

Warm the bagette (if it’s already cooked split it in half lengthwise and grill/broil). Slice the brie thinly and lay on one side of the split bagette. Heap the other side with the tomato mixture.

Serve with a green salad.