Sandwiches were once the mainstay of pub food. Customers were offered boring cheese and ham-filled sarnies to complement their beer, which was, let's face it, the reason they were in the pub in the first place.
But times, thankfully, have changed and pub food has altered beyond recognition. Surprisingly, despite the high standards that are now found in pub kitchens, the sandwich seems to have been left behind.
The British Sandwich Association admits the lunchtime pub trade holds the biggest threat to traditional sandwich shops but adds it is currently posing little danger.
However, pubs are finally getting in on the sandwich act and as customers become more demanding, licensees are becoming more adventurous.
Fillings such as chargrilled vegetables, rump steak and Chinese chicken are common place and bread ranges from granary slices to wraps, focaccia, baps and baguettes.
Responding to this demand, Brake Bros recently launched a new range of speciality bread which includes a folded flatbread - a white naan-style bread, to complement ethnic sandwich fillings such as chicken tikka.
Other breads in the range include ciabatta, olive ciabatta and a pretzel-style sub roll, as well as a rye bread and a cracked black pepper panini. But sandwiches are not the only lunchtime choice. Salads are also very popular among pub customers and can also be adapted to form part or all of a substantial evening meal.
With a bit of effort it is easy to create many interesting sandwich fillings and salads to tempt your customers into staying in your pub for a light bite.
Citrus Fruit, Rice and Mint Salad
Preparation: five minutesCooking: 20 minutes plus one hour chillingServes: 10
Ingredients:
- 450g long grain and wild or basmati rice
- One pink grapefruit
- Two oranges, segmented, juice reserved
- One lemon, segmented, juice reserved
- Five tbsp fresh mint
- 120ml vinaigrette
- Salt and pepper
- Rocket or continental leaves to garnish
Cook the rice as directed, drain and refresh. Cool completely.
Combine the vinaigrette with some of the reserved fruit juices to make a "sharp" dressing. Combine the fruit, rice, dressing and mint together, mix carefully and refrigerate for one hour.
Give the salad a final stir and serve on the rocket or continental leaves.
Recipe supplied by MasterFoodServices
Quorn Tikka Sandwiches
Preparation: 10 mins plus two hours marinatingCooking: 10 minsServes: 10
Ingredients:
- 20 slices of granary bread, buttered
- 250g Quorn pieces, sliced
- 3tbsp tikka paste
- 125g natural yoghurt
- Iceberg lettuce, shredded
- 20 slices cucumber
- Salt and pepper
Mix tikka paste and yoghurt in a bowl, add a pinch of salt and mix. Add the Quorn pieces to the mixture and marinade for two hours.
Spread mixture evenly onto a baking sheet lined with silicone paper.
Cook in a moderate oven for 10 minutes then chill. Spread the Quorn mixture on to 10 slices of bread. Top each with two slices of cucumber and shredded lettuce and season.
Place remaining 10 slices of bread, press down lightly and cut in half diagonally.
Recipe supplied by Quorn
Chicken Pan Bagna
Preparation: 10 minsServes: six
Ingredients:
- One large French stick
- One garlic clove
- 125ml olive oil
- 20g anchovy fillets
- 50g cold roast chicken
- Two large sliced tomatoes
- Eight large pitted black olives
Using a sharp knife cut the French stick in half lengthways and open out. Cut the garlic in half and rub over the bread.
Sprinkle the cut surface of the bread with the olive oil. Drain the anchovies and set aside.
Thinly slice the chicken and arrange on top of the bread. Arrange the tomatoes and drained anchovies on top of the chicken.
Scatter with the chopped black olives and plenty of black pepper. Sandwich the load back together and wrap tightly in foil until required.
Cut into slices to serve.
Recipe supplied by the British Sandwich Association
Seared Beef Salad with Aubergine
Preparation: 10 mins plus 30 mins marinatingCooking: 15 minutesServes: 10
Ingredients:
- 1.8kg thick rib of beef, cut into thin slices
- 700g baby spinach, washed and trimmed
- 20 spring onions, washed, trimmed and sliced
- 900g aubergines, washed and sliced
- 500g haloumi cheese
- 50g capers
- 2g dried oregano
- 100g olive oil
Dressing:
- 100g olive oil
- 100g red wine vinegar
- Salt and pepper
Marinade:
- 10g garlic cloves, peeled and finely diced
- 100ml olive oil
- 10g fresh oregano leaves, finely chopped
- 50ml lemon juice, salt and pepper
Combine marinade ingredients and add the beef, mix well and marinate for 30 minutes. Chargrill beef strips for six to eight minutes.
Grill haloumi cheese, brushed with a little olive oil and dried oregano on both sides for approximately five minutes. Fry aubergines in olive oil for 10 minutes over a medium heat until golden brown. Drain and set aside until ready to use.
Place spinach leaves in a bowl. Add the spring onion and mix in half of the dressing. Garnish with the beef, haloumi cheese, aubergines and capers. Dress with a sprinkling of olive oil, red wine vinegar and season with salt and pepper.
Recipe supplied by British Meat