An Angel Hill sandwich is cause for celebration any day, so on World Sandwich Day on 3rd November we wanted to inspire you with some easy and delicious recipes for bread. With these simple recipes you can make at home and some mouth-watering fillings suggestions, you’ll be able to celebrate World Sandwich day in style.
We asked Head Chef Tibor for his favourite fillings and go-to bread recipes.
He said: “Sandwiches are one of the most versatile meals, and I love mixing homemade bread with hot, marinated meats and fresh salad.
“My favourite sandwich changes with the seasons but a classic is freshly grilled (or flame grilled!) chicken breast with tzatziki, crunchy crisps and salad in a warm pitta bread. Another go to is a homemade marinara sauce with pork belly, aioli, salad in a warm flatbread.
“One of our top sellers on site is a breaded pollock sandwich which we serve in a pretzel bread, but with a delicious tartare sauce and salad it would make for a great filling in any style of bread.
“For a meat free sandwich, you can’t beat baba ghanoush (eggplant blended with lemon juice, tahini and sea salt) with sweet potato crisps for some crunch and a mixed salad. Serve this in a warm bread roll (recipe below) for a lovely warming treat.”
Pitta
The pitta breads can be made at home without any equipment and cooked on a griddle pan or dry in a frying pan.
Ingredients
- 500g wholemeal flour
- 500g strong flour
- 600ml warm water
- 100ml olive oil
- 30g garlic
- 20g chilli salt (or just salt)
- 2g oregano
- 20g yeast
Method
- Add the yeast to the warm water for five minutes
- Sieve the wholemeal and strong flour into a bowl and all the other ingredients to the flour, including the water and yeast mix
- Bring the mixture together by mixing with your hands or a spatula
- Put the mixture onto a lightly floured surface and knead for 5 to 10 minutes
- Put the mix into a lightly oiled bowl, cover with a tea towel and leave to prove for about one hour and it has doubled in size
- Lightly knead the mix and cover again to prove for another 30 minutes
- Split the mixture into about 16 servings (about 100g each)
- Roll each gyro into ovals about 3-5mm thick
- Cook them for 20 seconds each side on a hot griddle pan or a dry frying pan
Tip – if you want to freeze the gyros let them cool completely and then put them in an airtight freezer bag for up to three months. To re-cook, just cook from frozen for 3-5 minutes in a pre-heated oven at 180c
Flatbread
You can use the pitta recipe to make flatbreads by simply rolling them into bigger, thinner, circular bread shapes.
Bread Rolls
Ingredients
- 1kg flour (strong recommended but plain is fine too)
- 700ml water (room temp)
- 20g of dried yeast
- 30g salt
Method
- Sieve and add all the dry ingredients to a bowl and then add the warm water
- Bring the mixture together by mixing with your hands or a spatula
- Put the mixture onto a lightly oiled surface and knead for at least 10 minutes
- Put the mix into a lightly oiled bowl, cover with a tea towel and leave to prove for at least one hour and until it has doubled in size
- Tip the dough onto a lightly floured surface and roll into a long sausage shape
- Split the mixture into about 16 servings and roll into a tight ball (about 100g each)
- Place the rolls onto a lightly dusted baking tray with space for each to continue to rise to about double the size
- Cover with a damp tea towel and leave for 1 hour
- Pre-heat the oven to 210c
- Lightly flour the top of each roll and place in the oven for 25mins until they are lightly golden and sound hollow when you tap on the bottom
Tip – if you want to freeze the rolls let them cool completely and then put them in an airtight freezer bag for up to one month. To re-cook, just take out of the freezer the night before and then cook from frozen for 3-5 minutes in a pre-heated oven at 180c
