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