The British Isles Sandwich
This is Ben's very own, very British Sandwich creation. It's soda bread filled with sausage and black pudding pattie, cheesy leeks and lotsa sauce!
For The Garlic Beer Bread
- 50 g salted butter, melted
- 120 g wholemeal flour
- 240 g plain flour
- 1 tbsp baking powder
- 2 tbsp instant polenta
- 2 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 6 cloves garlic, minced
- 2 tsp salt
- 330 ml British ale, room temp
For The Crisps
- 400 g Maris Piper potatoes
- 2 l vegetable oil
For The Cheesy Leeks
- 2 tbsp unsalted butter
- 2 leeks
- 1 tbsp plain flour
- 200 ml milk
- 100 g smoked cheddar
For The Gentleman’S Relish
- 50 g anchovy fillets
- 50 g unsalted butter
- 1 pinch cayenne powder
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
For The Mayo
- 1 egg yolk
- 1 drop lemon juice
- 1/4 tsp english mustard
- 150 ml sunflower oil
For The Patties
- 3 cumberland sausages
- 75 g Bury black pudding
Make The Bread
Preheat the oven to 200℃ and brush a 900g loaf tin with softened butter.
Chop (or blitz in a mini chopper) the peeled garlic cloves and herbs pretty finely.
Combine this with the dry ingredients for the bread in a mixer with beater attachment before slowly pouring in the ale.
Mix until combined, then transfer to the loaf tin.
Pour over the rest of the melted butter.
Bake for 45 minutes, then tip out of loaf tin and cool on a wire rack for 20 minutes.
Prepare The Potatoes
Wash the potatoes, then push through a food processor with 3mm slicing disc to slice.
Submerge them in a large bowl of cold water for 30 minutes.
Preheat a deep fat fryer to 165℃, or a pan half-filled with vegetable oil. Never leave a pan unattended.
Cook The Leeks
Top and tail the leeks, halve them, slice into 1 cm strips, then wash in a colander under cold water to get rid of any grit.
Fry in a saucepan with the butter for 10 minutes to soften.
Spoon in the flour, str to combine and form a paste, then slowly stir in a little of the milk at a time until it’s all incorporated.
Bubble the leek sauce for a couple of minutes.
Grate the cheese and melt into the sauce, then season to taste.
Make The Sauces
Make a homemade mayo the classic way by combining the egg yolk, lemon juice and mustard in a large bowl and then continually whisk as you add in the oil a dribble at a time. Don’t salt it.
Blitz the anchovies with the butter and spices.
Whisk 1 tablespoon of the anchovy relish with 1 tbsp of mayo and transfer to a serving dip pot.
Cook The Patties
Squeeze the sausage meat from their skins and combine with the black pudding, mixing it up with your hands to get rid of any big lumps of black pudding.
Shape into patties about 2-3cm thick and 12cm across.
Pan fry in a little hot oil for 2 minutes on each side to crisp up slightly.
Cook The Potatoes
Drain the sliced potato and pat dry before frying for 8-10 minutes, turning occasionally.
Shake excess oil from the crisps once golden and drain on kitchen paper before seasoning with sea salt.
Assemble The Sandwich
Cut 2 slices (per sandwich) from the slightly cooled bread, approximately 1cm thick.
Toast one side of each slice in a dry pan before transferring to a board.
Spoon some of the cheesy leeks on the untoasted side of half the slices and torch the top with a blowtorch for the bubbling golden look.
Drain the cooked patties on kitchen paper and sit one on top of each torched cheese.
Pile on some watercress, having removed excessive stalks.
Spread a thin layer of the gentleman’s relish over the untoasted side of the unused sides of bread and use to top the sandwiches.
Serve with the crisps and mayo on the side.
Makes 4 sandwiches.
Hungry for more? Try one of these!