Sunday, July 1, 2012
Recipe: Leerdamer, Ham, and Asian Pickled Vegetable Baguette
This is another one of my recipes that i've developed for Bel, and also for the British Sandwich Association, as this year is the 250th anniversary of the sandwich! According to the British Sandwich Association, a sandwich is classed as "Any form of bread with a filling, generally assembled cold - to include traditional wedge sandwiches, as well as filled rolls, baguettes, pitta, bloomers, wraps, bagels and the like, but not burgers and other products assembled and consumed hot", and so this recipe and also my pulled bbq beef toasties are definitely classed as proper sandwiches! Again, in this recipe I have used Leerdamer mature slices, but feel free to use normal leerdamer or leerdamer light slices instead.
Leerdamer, Honey roast ham, and Asian pickled vegetable baguette (serves 4)
For the pickled vegetables:
90g peeled and julienned carrot
90g julienned seeded cucumber
Small handful fresh coriander, stems and leaves finely chopped
35ml rice vinegar
Splash of soy sauce
½ tsp crushed ginger
Salt to taste
For the baguette:
40g butter (or low fat margarine)
8 slices (200g) Leerdamer mature, sliced in half diagonally.
150g wafer thin honey roasted ham
1. In a bowl, combine the rice vinegar, sugar, soy sauce, ginger and salt, and whisk until the sugar has dissolved. Mix into this the carrots, cucumber and coriander well, and marinate covered for at least an hour.
2. Once the vegetables have marinated, spread four halved demi-baguettes with butter, and fill with equal amounts of ham, Leerdamer and pickled vegetables. Serve!
NB: For Caterers, the pickled vegetables can of course be made in bulk, and have a two day shelf life. This baguette can be sold on its own, or can be sliced in half and served with salad, fries, coleslaw, or even a mug of soup as part of a lunch deal.