Baguette Sandwich
Serves 2
I often overthink a sandwich and then revert back to the same old classics. Don’t get me wrong, I love a classic sandwich combo - the jambon beurre is the best sandwich of all time. That being said, I also believe you can’t go too far wrong with most combos in a sandwich. That is why they are so brilliant. Dishes that might not look great or make sense on a plate, but when smooshed into a sandwich it can bring you utter joy.
Note: the real star of the show in this recipe is the salty, crunchy hazelnut and anchovy butter. You can use it to spread on toast or dollop over spring asparagus. Gosh that’s sounds good. I’m going to make some more and do exactly that.
Serves 2
Hazelnut Anchovy Butter:
80g unsalted butter
2 anchovies
1/2 tsp salt
2 tbsp hazelnuts, toasted and chopped
1/2 bunch swiss chard, stems removed
olive oil
1/2 garlic clove
salt
1/4 wedge lemon
1 baguette
1 burrata
3 radishes
Handful basil
Blend or vigorously mix the butter, anchovies and salt together. Place in a bowl and then stir in the hazelnuts.
Wash your swiss chard and add to a pan over a medium heat with a little olive oil. Cover with a lid for 2 minutes. It's key to keep a little of the water from washing the chard on the leave so they wilt nicely. Remove the lid and add the garlic and salt and cook for a further minute. Turn off the heat and add lemon.
Cut your baguette in half. Spread a good helping of anchovy hazelnut butter on the base , top with swiss chard, burrata, radish and basil.
