Jam Club-sandwiches

Ingredients

INGREDIENTS

• Chicken breast, from a roast chicken for example
• Tomatoes
• Mesclun salad
• Mustard
• Seedless Blackcurrant jam or Tomato, Pepper & Mustard chutney
• Hard-boiled egg
• Sliced bacon
• Wholemeal bread
• Salt, pepper

INGREDIENTS

• Smoked salmon
• Coriander or parsley or basil
• Sprouts such as alfalfa, leek or beetroot sprouts
• Cottage cheese or fresh cheese
• Grapefruit & Orange jam or Artichoke spread
• Dark bread or wholemeal bread

INGREDIENTS

• Cucumber
• Radish
• Avocado
• Basil or rocket pesto
• Rhubarb Geranium jam or Spiced Mango chutney
• Slightly brioche-style sliced bread

INGREDIENTS

• Pressed cheese such as sheep's or Corsican cheese
• Baby spinach leaves
• Crushed hazelnuts
• Spicy mustard such as Savora®
• Sollies Fig jam or Cherry, Redcurrant & Thyme confit
• Country bread

Instructions

METHOD

1. Mix the mustard with the seedless Blackcurrant jam or the Tomato, Pepper & Mustard chutney.
2. Grill the bacon slices.
3. Spread the mixture onto the 2 slices of wholemeal bread.
4. Add the chicken breast, a few slices of hard-boiled egg, slices of seeded tomato, the bacon and a few mesclun leaves. Season with salt and pepper.
5. Close the sandwich. Cut it into triangles if desired and keep it chilled until ready to serve.

Keep the sandwiches chilled until ready to serve. In the fridge, place something heavy on top — for example, a tray with bottles of water — so the sandwiches take on all the flavour and stay well pressed.

METHOD

1. Blend the herbs with the fresh cheese.
2. Spread one slice with the herb and fresh cheese mixture, and the other with the Grapefruit & Orange jam or Artichoke spread.
3. Arrange a slice of salmon and a few sprouts.
4. Close the sandwich. Cut it into triangles if desired and keep it chilled until ready to serve.

Keep the sandwiches chilled until ready to serve. In the fridge, place something heavy on top — for example, a tray with bottles of water — so the sandwiches take on all the flavour and stay well pressed.

METHOD

1. Slice the cucumber and radish very thinly using a mandolin or a knife. Cut the avocado into strips.
2. Spread one slice with the pesto, the other with the Rhubarb Geranium jam or Spiced Mango chutney.
3. Arrange the vegetables.
4. Close the sandwich. Cut it into triangles if desired and keep it chilled until ready to serve.

Keep the sandwiches chilled until ready to serve. In the fridge, place something heavy on top — for example, a tray with bottles of water — so the sandwiches take on all the flavour and stay well pressed.

METHOD

1. Spread one slice with the mustard and the other with the Sollies Fig jam or Cherry, Redcurrant & Thyme confit.
2. Arrange the cheese slices and baby spinach leaves. Finish with the crushed hazelnuts.
3. Close the sandwich. Cut it into triangles if desired and keep it chilled until ready to serve.

Keep the sandwiches chilled until ready to serve. In the fridge, place something heavy on top — for example, a tray with bottles of water — so the sandwiches take on all the flavour and stay well pressed.