When it comes to sandwiches I’m very picky and thats purely because A) I’m vegetarian B) choices for vegetarian sandwiches are quite limited and if it looks good it doesn’t always taste good. Yes I’m talking about readymade sandwiches. Many times I’ve purchased a carrot, hummous and salad sandwich or falafel sandwich only to find it very dry and tasteless. Seriously not great when you’re hungry. My fond memories of my childhood lunchbox was jam sandwiches ?a fact that my dear mother still doesns’t fail to remind me of when i’m encouraging my 8 year old to try something different. However, things are very different now obviously!
Preparing sandwiches for a family lunch, picnics or a social gathering are much more interesting now and with inspiration all around us who doesn’t like to indulge in chunky, flavour some and filling sandwiches? The English Provender company sent me a few jars of their fabulous new range of proper pickles- pickled onion, beetroot, traditional proper pickle- finely chopped and chunky. It is grown up pickle for proper sandwiches just as they should be. These pickles are packed with bold and punchy flavours, absolutely fabulous taste in each of these jars. Yes I did have a mature cheddar and finely chopped proper pickle sandwich and oh my was it lush..
The beetroot pickle really caught my eye, deep in colour and bold in taste I wanted to create a door stop sandwich using spices, paneer and of course proper pickle. The paneer filling I have shared with you is one I would use to make paneer samosas and adding beetroot to it adds a depth of flavour. You could seriously have a great lunch with your family and friends with a sandwich made from scratch. The crusty onion loaf made using onion pickle compliments the spicy, sweet, salty and tangy flavours in this blooming sandwich.
Please do not be put off by making your own bread as it’s really not that difficult, however, you can always use?ready made crusty loaf.
In conjuction with Foodies100 English Provender company are running a competition for
Crusty Onion loaf
550g Strong white bread flour
2 Tsps fast acting yeast
1.5 Tsp Salt
1 Tsp Sugar
3 Tbsp oil
3 Tbsp English Provender Proper pickle Onion pickle
300ml Lukewarm water
- In your mixer bowl add flour, salt on one side, sugar on the other and yeast in the middle.
- Pour in the oil and onion pickle
- Using the dough hook of your mixer and on slow setting mix the ingredients. Start pouring the water into the mix.
- Once the dough starts to form, increase the speed and knead for about 5 minutes.
- Turn the dough out onto a work board greased with oil. Please note the dough will be sticky, prevent using any more flour as a wet dough will give you a softer crumb.
- Take your bowl, grease with oil and place the dough into the bowl, cover with cling film and allow to rest and rise for about 1 – 1 1/2 hours.
- Turn the dough onto your greased work board and punch the dough to remove any air bubbles. Using the palm of your hands create a flat oval or rectangle shape. Roll the dough starting from the longest end closer to you until it reaches the other end just like a swiss roll.
- Place the loaf onto a floured baking tray ensuring the seam is facing down and ends tucked under.
- Cover and let rise for another 45 minutes -1 hour.
- Pre heat oven to 220 degree C or 200 for fan assisted. Place an empty tray at the bottom of the tray.
- Place your loaf into the oven and pour boiling water into the empty tray. This will create ?steam ensuring a lovely crust on the outside. Bake for 15 minutes. Reduce temperature to 200 degree c or 180 for fan assisted and bake for a further 25 minutes.
- To check your loaf is baked tap underneath the loaf and it should sound hollow. Transfer onto a wire rack to cool.
Spiced Paneer Filling:
1 Tbsp oil
1 Tsp cumin seeds
1/4 Tsp finely chopped green chilli
1 Tsp grated fresh ginger
1 Small red onion finely chopped
1/4 Tsp Garam masala
125g Paneer minced- can do this in a food processor, quick blitz as you only want small to medium chunks of paneer not fine.
Fresh Coriander finely chopped
Salt to taste
Fresh spinach leaves
Proper pickle Beetroot pickle
Toasted Dessicated Coconut
- In a pan heat the oil, add cumin seeds, once they start to crackle add the onions and saute for a few minutes. Add green chillies, ginger and stir.
- Add in the paneer, garam masala, salt and coriander. Stir for a couple of minutes. Your filling is now ready.
- Slice your onion loaf into thick slices and slightly toast them.
- Spread some beetroot pickle, arrange spinach leaves. Top with paneer filling, dollop more beetroot pickle and finish off with a sprinkle of toasted coconut and fresh coriander.
Serve with some hand cooked crisps or chips. So which of these pickles would you like to try?