Commended entries in Pub Sandwich of the Year 2005
Chef: Adrian McIntosh, Royal Oak, Flimwell, East Sussex
Sandwich: Royal Oak steak baguette - £5.95
Ingredients: 4oz to 5oz rump steak marinated in Guinness, whisky, Worcester sauce, onion, gherkin, seasoning, horseradish, ketchup
Recipe: Mix ingredients, pour over tenderised steak and marinate for 24 hours before cooking. Bake baguette to order and serve with garnish, sliced gherkin and a pot of cooking liquor to dip.
Chef: Jason Greve, the Wellsway Inn, West Harptree, Bristol
Sandwich: Hot roast beef and tempura battered red onion rings - a "knife and fork" sandwich - £4.50
Ingredients: Home-made farmhouse loaf (bread recipe is secret!), farmhouse butter, topside of Somerset beef, red onion, tempura batter, olive oil, salt and cracked pepper
Recipe: Flash grill three generous slices of beef with olive oil and salt and pepper. Butter bread, place beef on top of bread, place onion rings on top of beef.
Chef: Stephen Dean, the Crab and Lobster, Asenby, Thirsk, North Yorkshire
Sandwich: Fish Club Sandwich - £6.80
Ingredients: Three slices of home-made wholemeal bread, peeled prawns, smoked salmon, crab meat, hot fish mix - salmon, cod, halibut, monkfish, king prawns and scallops, iceberg lettuce, Marie Rose sauce, seasoning
Recipe: Lightly toast and butter bread, place a thin layer of shredded lettuce on the bread, followed by the cooked fish mix, place second slice of toast on top of fish, followed by more lettuce, then prawns, smoked salmon, crab and a spoonful of Marie Rose sauce. Finally top with a third piece of buttered toast, press together, cut into four and put a cocktail stick in each quarter to hold together. Garnish with shell on prawns, salad leaves and a lemon wedge.
Chef: Paul Capener, the Unicorn, Cublington, Bedfordshire
Sandwich: Builders Club (build-your-own) - £5.95
Ingredients: Lightly toasted slice of thick-cut bread with any four of the following: crisped drycured bacon, scrambled free-range egg, melted Cheddar cheese, local pork and leek sausages, grilled tomatoes, grilled mushrooms. All served with a baked bean dip, dressed mixed-leaf salad and hand-cut chunky chips.
Recipe: The customer's four chosen ingredients are cooked to order and the ingredients skewered together and served as a tower on top of the bread.
Chef: Anthony Williams, the Williams Arms, Braunton, Devon
Sandwich: Milts in the mouth - £4.25
Ingredients: Baguette split and toasted, soft herring roes (milts), butter, oil, pepper, mushrooms, crispy bacon, salad leaves, lemon juice
Recipe: Grill bacon, sauté mushrooms with lemon juice and keep warm, pan-fry milts that have been dusted in cayenne-seasoned flour, place dressed leaves, mushrooms and milts on split-and-toasted baguette and top with bacon.
Chef: Stuart Jones, the Pineapple, Dorney, near Windsor, Buckinghamshire
Sandwich: Chicken Licken - £5.95
Ingredients: Bread of customer's choice, chicken breast, crispy bacon, avocado, lettuce and honey-and-mustard dressing
Recipe: Fill sandwich with ingredients and drizzle with dressing. The chicken licken is one of more than 1,000 variations of sandwich available at the pub. Other sandwiches include Argentina (corned beef and Branston pickle), Sheep dip (carved Welsh lamb with minted mayonnaise), and the Mafia (salami, mozzarella, sliced tomato, olive oil and balsamic vinegar).