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British Sandwich Designer of the Year
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Hot & Spicy Crayfish & Sorrel Sandwich
This sandwich was designed by Mark Evans of The Sandwich Factory and helped to win him The British Sandwich Designer of the Year Award in 2004. The recipe also won him the Suffolk Foods' Hot & Spicy Sandwich Designer of the Year Award 2004.
Ingredients
- 2 slices of lemon and dill bread
- 40g caramelised leek and pepper mix
- 40g Hot Suffok Foods' relish
- 50g 20mm sliced crayfish tails
- 24 g 4 slices vine ripened tomatoes
- 15g Sorrel leaves
- 5g baby spinach leaves
Method
- Butter 2g on each slice of bread.
- Spread 20g of Hot Suffolk Foods Relish on each slice of bread
- Then top each with 20g of the caramelised leek and pepper mix
- Top with sliced crayfish tails
- Add sliced vine ripened tomatoes, sorrel and baby spinach
- Top with other slice of bread.
- Cut and serve