The Ultimate Boxing Day Sandwich
Wondering what to do with all the extra Xmas food and leftovers? Look no further than this Ultimate Boxing Day sandwich from top chef Paul Ainsworth! This recipe serves 4 so is great for sharing!
Ingredients
Three Mustard Mayonnaise
- 100 g mayonnaise
- 10 g English mustard
- 10g American mustard
- 10 g Dijon mustard
Your sandwich
- 100 unsalted butter, softened
- 10 g marmite
- 8 slices of sourdough or rye bread
- 100 g aged cheddar, grated
- 100 g mozzarella, grated
- 100 g red Leicester, grated
- ½ tbsp chilli flakes
- 2 twists cracked black pepper
- 6 large gherkin pickles, sliced
- 15 slices salami
- 8 slices mortadella ham
- Three mustard mayonnaise (see below)
- 60 g parmesan, finely grated
Method
To make your three-mustard mayonnaise by combining the Three Mustard Mayonnaise ingredients in a bowl then set aside.
Place the butter and marmite together in a bowl and mix really well. Butter one side of every piece of sourdough or rye bread with the marmite butter, making sure to go right to the edges. Add the cheddar, mozzarella and red Leicester cheeses together in a bowl, then add the chilli flakes and black pepper and mix well.
Next, get everything ready in front of you on a work surface – your mortadella ham, your salami, your pickles and your three-mustard mayonnaise. Start to build your sandwiches by placing an even amount of the cheese on all eight slices of buttered bread. Now on four slices of the bread lay the slices of pickled gherkins evenly over the cheese. Then place the salami evenly on top of the pickles, followed by the mortadella ham. Carefully pick up the other slice of bread with the cheese on it and flip it onto the ham to complete the sandwich. Push down on the top of your sandwiches to lightly compress all the ingredients together.
Take a large non-stick frying pan over a medium heat and add a little olive oil. Place the sandwiches in the pan, probably two at a time. Keep the heat medium and just allow the first side of the sandwich to toast and go crisp. Turn the sandwich and repeat the process.
Whilst the second side of the sandwich is toasting, spread the mustard mayonnaise all over the already-toasted side. Once the second side is toasted, turn the sandwich again and toast the mayonnaise side of the sandwich. Again, repeat the process and spread the mustard mayonnaise on the second toasted side of the sandwich.
Turn the sandwich one last time to toast the last mayonnaise side. All the while, your sandwich has been cooking in the middle and your cheese should now be starting to ooze. Once the sandwiches are oozing with the melted cheese and the bread is totally crisp, wipe the pan with some kitchen paper, place it back on the heat and then sprinkle in around 15 g of the finely grated parmesan. Let the pan gently melt the parmesan then place your sandwich on top and don’t move it. Once the parmesan is golden, using a palate knife, lift it out, hold it on your palate knife, and just allow the parmesan to go crisp – this will take seconds. Turn your sandwich over, slice in half and love every single crisp, cheesy bite.
Ingredients
Three Mustard Mayonnaise
- 100 g mayonnaise
- 10 g English mustard
- 10g American mustard
- 10 g Dijon mustard
Your sandwich
- 100 unsalted butter, softened
- 10 g marmite
- 8 slices of sourdough or rye bread
- 100 g aged cheddar, grated
- 100 g mozzarella, grated
- 100 g red Leicester, grated
- ½ tbsp chilli flakes
- 2 twists cracked black pepper
- 6 large gherkin pickles, sliced
- 15 slices salami
- 8 slices mortadella ham
- Three mustard mayonnaise (see below)
- 60 g parmesan, finely grated
Method
To make your three-mustard mayonnaise by combining the Three Mustard Mayonnaise ingredients in a bowl then set aside.
Place the butter and marmite together in a bowl and mix really well. Butter one side of every piece of sourdough or rye bread with the marmite butter, making sure to go right to the edges. Add the cheddar, mozzarella and red Leicester cheeses together in a bowl, then add the chilli flakes and black pepper and mix well.
Next, get everything ready in front of you on a work surface – your mortadella ham, your salami, your pickles and your three-mustard mayonnaise. Start to build your sandwiches by placing an even amount of the cheese on all eight slices of buttered bread. Now on four slices of the bread lay the slices of pickled gherkins evenly over the cheese. Then place the salami evenly on top of the pickles, followed by the mortadella ham. Carefully pick up the other slice of bread with the cheese on it and flip it onto the ham to complete the sandwich. Push down on the top of your sandwiches to lightly compress all the ingredients together.
Take a large non-stick frying pan over a medium heat and add a little olive oil. Place the sandwiches in the pan, probably two at a time. Keep the heat medium and just allow the first side of the sandwich to toast and go crisp. Turn the sandwich and repeat the process.
Whilst the second side of the sandwich is toasting, spread the mustard mayonnaise all over the already-toasted side. Once the second side is toasted, turn the sandwich again and toast the mayonnaise side of the sandwich. Again, repeat the process and spread the mustard mayonnaise on the second toasted side of the sandwich.
Turn the sandwich one last time to toast the last mayonnaise side. All the while, your sandwich has been cooking in the middle and your cheese should now be starting to ooze. Once the sandwiches are oozing with the melted cheese and the bread is totally crisp, wipe the pan with some kitchen paper, place it back on the heat and then sprinkle in around 15 g of the finely grated parmesan. Let the pan gently melt the parmesan then place your sandwich on top and don’t move it. Once the parmesan is golden, using a palate knife, lift it out, hold it on your palate knife, and just allow the parmesan to go crisp – this will take seconds. Turn your sandwich over, slice in half and love every single crisp, cheesy bite.
