This sandwich made working from home better. My Sunday sandwich. Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter.
It got me inspired (thanks to GC) to make a sandwich while I participated in teleconferences while working from home on a Sunday.
I still had some leftover pâté, blue cheese, and sourdough bread and I thought with a bit of extra lubrication (again thanks GC 😉) from Lurpak butter on the inside and using mayonnaise as a browning agent on the outside I’d make a fabulous sandwich.
- Sourdough bread
- Lurpak butter
- Blue cheese
- Queensland nut oil
- Freshly ground whole black peppercorns (in a mortar with a pestle)
- Remove the bread from the freezer and thaw on a bench in the full sunlight of a Canberra morning.
- Cut the bread longitudinally so that there are long crust-free surfaces for maximum bowning.
- Slice a tomato into three and place on absorbent kitchen paper to remove excess moisture so the sandwich doesn’t get too soggy because no one likes a soggy bottom. Season with a little flaky iodised salt and some freshly ground whole black peppercorns (using a mortar and pestle).
- Liberally spread Lurpak butter to both pieces of sourdough bread and avoid thinking of atherosclerosis but have positive thoughts of friends who like butter.
- On one piece of buttered sourdough bread add some dollops of soft blue cheese.
- On the other piece of buttered sourdough bread add some pâté and spread with a knife.
- Place the tomato slices on one of the pieces of sourdough bread.
- Put the two pieces of bread together to make a sandwich.
- Spread mayonnaise on the outside of one half of the sandwich.
- Heat a frying pan and squirt in a little Queensland nut oil for added lubrication.
- Put the sandwich into the hot frying pan mayonnaise side down.
- Add mayonnaise to the now naked top piece of sourdough bread.
- Put the lid on the frying pan and count slowly to 60.
- Remove the lid and carefully flip the sandwich.
- Add the lid and count slowly to 60.
- Remove the lid and transfer the sandwich to a cutting board on some absorbent kitchen paper to remove the excess cholesterol-laden oily juices from the sandwich.
- Cut the sandwich with a bread knife and then arrange on a serving board.
- Slowly enjoy the sandwich and savour every bite.
Click on an image in this gallery and then scroll through the rest. Enjoy 😃