The hero in Chef Vas’ Steak Sandwich is the Chimichurri mayonaise! The best thing is, the Chimichurri can be kept in an airtight container for up to 5 days.
Onion jam and chipotle mayo give this Steak Sandwich layers of flavour – could this be the next staple on your menu?
The club sandwich is a decadent lunch alternative that will impress and delight your diners. It can also be served with toasted or fresh bread, cut in
quarters or halves or layered with an additional slice of bread.
An exotic Japanese inspired sandwich that balances the richness of the salmon with the saltiness of Wakame finished off with a kick of hot wasabi.
Earthy mushrooms, creamy avocado, zingy semi-dried tomato and crunchy pine nuts make this vegetarian sandwich a meal in itself.
The delicate flavour of the crab is off set with the spicy kick of chipotle to make this open sandwich any thing but ordinary!
The richness of the smoked kangaroo is offset by the earthiness of the beetroot and walnuts. The native greens add a bitter fresh crunch to the dish that finishes it off nicely.
The eruption of crunch and the slap of aroma – the theatre of the bake off!
Sweet red onions and tangy capers lift up the flavour in this simple tuna sandwich filling.