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Sandwiches

The Sandwich is named after an 18th century British nobleman, John Montagu, 4th Earl of Sandwich.

The exact circumstances of its invention are hazy, though the most popular story is that, an inveterate gambler, the Earl wouldn’t leave the card table for a meal and so called for meat to be served between two pieces of bread, which he could easily eat while playing. The idea caught on and others began to order ‘the same as Sandwich’ and one of our most ubiquitous snacks was born. A less colourful version, which many of today’s busy office workers can no doubt relate to, suggests that the Earl was so committed to his naval and political work that the portable meal was eaten at his work desk.

Of course, many cultures have topped all sorts of bread with favourite fillings for hundreds of years. Middle Eastern flat bread and Mexican tortillas have long served as wrappings for various ingredients, as have French baguettes and Italian panini, while Scandinavia has a long tradition of open-faced sandwiches served on their hearty rye bread. These fast, portable, relatively inexpensive snacks are today more popular than ever.

A sandwich can be as simple or elaborate as you like, just choose a type of bread, a spread or sauce to keep it moist and one or more fillings. Try one of our sandwich recipes, or improvise by turning one of the below dishes into a sandwich filling.

On flatbread

  • Char-Grilled Salmon Kebabs & Vegetables with Lime Mayonnaise
  • Char-Grilled Yellowtail Kingfish Fillets with Parsley Salad & Tahini Sauce

On a crisp roll

  • Bonito, White Bean & Tomato Salad with Caper Mayo
  • Seared Tuna with Salsa Verde
  • Char-grilled Tuna with Anchovy Mayonnaise

On white or brown sandwich bread

  • Crab Salad with Witlof & Snow Peas
  • Prawn-filled Eggs
  • Yabby Cocktail

On a burger bun

  • Blackened Mirror Dory with Lime Butter
  • Cajun Blackened Catfish

 

Cold-smoked Ocean Trout & Flatbread Rolls

Cold-smoked Ocean Trout & Flatbread Rolls

The lavash used for these tasty little snacks is flat, rectangular Middle Eastern bread popular...

Makes 48 pieces
Snapper Tartare with Ruby Grapefruit

Snapper Tartare with Ruby Grapefruit

This is a delicious introduction for people uncertain about eating raw fish.

Serves 8 as an entrée (30 canapés)
Cold-smoked Salmon with Dill Crème Fraîche

Cold-smoked Salmon with Dill Crème Fraîche

It doesn’t get much simpler than this, strips of smoked Salmon and a creamy, herby spread...

Makes 15 pieces
Smoked Mullet Pâté

Smoked Mullet Pâté

Mullet, an oily fish with a strong flavour, is perfect for robust cooking methods such as...

Serves 6 as an entrée
Potted Fish Paste

Potted Fish Paste

Oily fish are typically used for English fish pastes as they have a distinctive flavour. It...

Serves 8 as an entrée
Flathead Pitas with Tzatziki & Cherry Tomato Salad

Flathead Pitas with Tzatziki & Cherry Tomato Salad

This is a great snack for adults and kids alike.

Serves 4
Soused Blue Mackerel

Soused Blue Mackerel

Mackerel, like Herring, is often pickled or ‘soused’ in Europe. This dish can be...

Serves 8 as an entrée
Salted Blue-eye Trevalla ‘Baccalà’

Salted Blue-eye Trevalla ‘Baccalà’

This way of preparing baccalà is traditional to Venice, where it’s called Baccalà...

Serves 6 as an entrée
Escabeche of Australian Salmon

Escabeche of Australian Salmon

Escabeche is a traditional Spanish and Portuguese sauce, a hot vinegar and wine marinade, used...

Serves 4 as an entrée
Potted Prawns

Potted Prawns

A variation on French rillettes, terrines, pâté and confit, potting is an old English technique...

Serves 6 as an entrée
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