Forkful's speedy suppers
Published 18/09/2015 | 02:30
Sandwiches for supper is sometimes exactly what the doctor ordered. Once upon a time, a sandwich meant ham and cheese but these days we have a wealth of creative sandwich fillings to play with.
We've gone for two autumnal fruit sandwiches. Pairing apple with smoked cheese for a satisfyingly crunchy sambo. Meanwhile, we've grilled pears and whipped some blue cheese to assemble a sweet and savoury sandwich.
Apple and smoked cheese sambo
Prep Time: 5 minutes
Cooking Time: 5 minutes
2 slices of farmhouse white (or your favourite bread for toasting)
1 teaspoon of wholegrain mustard
50g of smoked applewood cheese, sliced
Half an apple
1 Heat the grill in your oven. Toast one side of your bread, keeping an eye on it to make sure it doesn't burn.
2 Take the toast out from under the grill. On the untoasted side, spread the wholegrain mustard. Layer both pieces of bread with slices of the cheese.
3 Return the bread to the grill for 3 to 5 minutes, cooking until the cheese is molten and bubbling.
4 Take the cheesy toast out from under the grill. Slice the apple and add the slices to both pieces of toast. Now sandwich the toast together and slice in half for a cheesy, crunchy treat.
Grilled pears with whipped blue cheese
Prep Time: 5 minutes
Cooking Time: 10 minutes
2 slices of sourdough (or your favourite bread for toast)
1 tablespoon of yogurt
2 tablespoons of crumbled blue cheese
Rocket, to serve
1 Heat a little olive oil on a griddle or frying pan over a medium heat. Slice the pear about 1cm thick. Sprinkle with salt and plenty of pepper before frying for five minutes on either side. Meanwhile, toast your bread.
2 Make your whipped blue cheese by adding the yogurt and blue cheese into your food processor. Whip until really smooth. You can do this by hand too using a fork but the food processor makes for a super smooth whipped cheese.
3 Serve the grilled pears with the toast, the whipped blue cheese and some crunchy rocket on the side.
Photos: Mark Duggan