Sandwich Recipes

Tom Bridge's Black Pudding Bread Club Sandwich

A cheeky twist on the traditional club sandwich, Masterchef Tom Bridge has given this staple a uniquely British accent with the use of his own recipe "Black Pudding Bread" and naturally cured British bacon.

Top tip: Make sure the chicken and bacon are warm when served.

Ingredients

• Black pudding bread
  
• 4 Soft British lettuce leaves
  
• 2 Vine Tomatoes, thinly sliced
  
• 50g Breast of Corn Fed Chicken
  
• 2 tbsp Zesty Lemon Mayonnaise
  
• 15g Butter
  
• 2 free range soft boiled eggs
  
• Salt & freshly milled black pepper
  
• 4 rashers naturally cured British streaky bacon, grilled until crisp

Method

1. Slice the black pudding bread into three thick slices.
2. Line the first slice with lettuce base with Vine Tomato.
3. Thinly slice the chicken and top with mayonnaise.
4. Butter the second slice and place butter side down with mayo top
5. Layer the lettuce, free range soft boiled egg sliced and season
6. Top with the warm bacon and mayo
7. Top with the final slice of Black pudding Bread.

Black Pudding Bread Recipe

Tom says...

"I devised this bread recipe for a Taste of Lancashire cookery demonstration at Granada television in the 1980's and I still think this is one of the tastiest breads I have ever created. It is very important that you only use a good quality Bury Black Pudding for this recipe.

"I met one of the television show viewers who remembered seeing me on the Richard & Judy Show last year, creating my club sandwich, which is a meal in itself. I also demonstrate the bread for a Big Breakfast Bap every time I do a sandwich demonstration for the BSA.

"You must try this bread with naturally cured crispy bacon and Corn fed chicken sandwich with a little HP sauce. Serve it fried with your classic English breakfast with runny free-range eggs and dip ya bread.

"You can also use this recipe for normal crusty bread by using 2 X 450g / 1lb bread tins and dividing the dough into two."

Ingredients

• 25g / 1 oz butter
  
• 450g / 1 lb strong white flour
  
• 1-tsp Lo-Salt
  
• 7g lard
  
• 7g yeast
  
• 450 ml warm water
  
• 100g R.S. Irelands Lean Black pudding crumbled
  
• 1 tablespoon of honey
  
• 1-tablespoon sesame seeds

Method

1. Into a mixing bowl sieve the flour and salt, rub in the lard.
   
2. Mix the yeast with 1 tablespoon of the warm water and return to the rest of the water, stirring it well.
   
3. Add this to the flour, ensuring it is fully blended;
   
4. Knead the dough for 5 minutes.
   
5. Shape the dough into a ball; placing it into a warm greased bowl, cover with greased cling film and place in a warm area to rise for 2 hours.
   
6. Turn the dough out onto a lightly floured surface and really press it out with the ball of your hand for 3 minutes
   
7. Add the crumbs of black pudding to the mixture and shape back into a ball again
   
8. Cover with greased cling film, return to the warm area for a further 1 hour.
   
9. Cut off just over one-third of the dough and shape the two pieces of dough into large and small balls
   
10. Moisten the top of the large ball and place the small one onto the top of the larger ball
    
11. Place the loaf onto the greased baking sheet.
    
12. Push the first three fingers of both hands together, pushing down into the top ball until it reaches the larger ball, sealing the two parts together.
    
13. Cover with greased cling film and let it rise for 40 minutes in a warm area.
    
14. Lightly butter a baking tray & Pre-heat the oven to Circotherm 200, gas 7, and 425f /. 220c
    
15. Bake in the centre of the oven for 35 minutes then coat the tops of the bread with the honey and sprinkle with sesame seeds and bake for a further 10 minutes.
    
16. Serve this bread warm or toasted with lashings of Irish Butter ... Enjoy.