Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter

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.

I was chatting (by text) with a friend yesterday and we found out we both liked the movie Chef which features Jon Favreau, Robert Downey Jr., Scarlett Johansson, Dustin Hoffman, and Sofia Vergara.

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.

Making working from home better. Sunday sandwich. Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter. #covidlife #stayhome #workfromhome

Ingredients

Sourdough bread
Lurpak butter
Mayonnaise
Pâté
Blue cheese
Tomato
Queensland nut oil
Freshly ground whole black peppercorns (in a mortar with a pestle)

Instructions

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.