Sandwich Recipes

Mark Arnold's Indian Summer Cheese Sandwich

Butler’s Secret Mature Cheddar Cheese, with Cumin Cream Cheese, Mango Chutney, Tomatoes , Mixed Salad Leaves and Red Onion on Wholemeal Bread.

Mark Arnold of Brambles Foods in Middlesbrough & London created the "Indian Summer Cheese Sandwich " as his entry in the 2006 Sandwich Designer of the Year Awards category "H&B Butler’s Secret Cheese Sandwich Designer of the Year."

Congratulations to Mark on being a finalist. Here's how he did it and how you can do it too.

Ingredients

• 2 Slices Wholemeal Bread
  
• Butter
  
• 25g Cumin Cream Cheese
  
• 15g Smooth Mango Chutney
  
• 2g Cumin Seeds
  
• Sliced Red Onion
  
• 40g Butler's Secret Mature Cheddar Cheese
  
• Sliced Vine Ripened Tomato
  
• Seasonal Leaves
  
• Baby Spinach

Method

1. Butter two slices of wholemeal bread
   
2. Cover the base with cumin cream cheese and the lid with smooth mango chutney
   
3. Scatter cumin seeds over the mango chutney
   
4. Evenly distribute the sliced red onion over the cream cheese
   
5. Cover with 40g sliced Butler’s Secret Mature Cheddar Cheese
   
6. Top with freshly sliced and chopped vine ripened tomatoes
   
7. Cover with seasonal leaves and baby spinach
   
8. Pop on the lid, slice and enjoy – perhaps with a chilled glass of Cobra Beer

Asked what makes his creation stand out from the competition Mark said:

"The idea was to create an alternative Ploughman’s Sandwich, a Sandwich that your Butler could have made when he was with you on tour in India. Cumin is added to some cream cheese to add a little spice along with some sliced sweet red onions, it is then topped with Butler’s secret mature cheddar, the mature taste and texture contrasting against the soft mellow cream cheese. Chopped fresh tomatoes are added next, giving both sweetness and moistness. Mild smooth mango chutney is used as opposed to a pickle, and it is given an extra dimension in terms of a crunch by adding cumin seeds. Mixed seasonal leaves and spinach top the tomatoes. What the Butler wishes he had seen – and tasted. "