Fish Finger and Cheese Sandwich

Ask a chef their favourite food they like to eat in their downtime and it's likely to be something 1. easy to heat and 2. easy to eat. Beans on toast, noodles or fish finger sandwiches. That's if they actually get downtime. It's like we regress to childhood when it comes to comfort food.

Chef Ross likes to take fish finger sandwiches to the next level and puts sliced cheddar on top and puts them under the grill to melt the cheese. He put them on the menu at the pub he had and they flew out of the door at lunchtimes. What's not to love?


This particular sandwich refuelled us on Christmas Eve 2017 before the Christmas Day rush.

Don't use fancy bread here - it just wouldn't be right, we're trying to summon greasy spoon caf here. Dirty sandwiches.

Kids favourite

Stuff
4 Slices of sliced white bread
Salted butter
10 Fish fingers
Cheddar cheese sliced - enough to cover 2 slices of the bread
Ketchup (optional)
Tartare sauce (optional)

Things
Grill the fish fingers. When hot arrange cheese on top and put back under the grill to melt.
Butter bread. Slide cheesy fish fingers on top. Spread to ketchup or tartare sauce if you like. Eat like you haven't eaten all day. If you're working in a kitchen it's quite possible you haven't.

0

Christmas sandwich buffet - fun style!

It's nearly the end of October and everyone else is using the 'c' word so here it is again: Christmas is on the way - you know it's true! So if you can't beat 'em join 'em!

Turkey, red pepper, spinach and cream cheese tortilla pinwheel. It's nice when ideas you have in the middle of the night turn out. 

 We've been making regular lunch buffets for this client for their training courses over 2 years. Last Christmas we made 2 Christmas theme events - always good to try something different!

Salt beef, rocket and horseradish snowman sandwich. The eyes are black olives, the nose - well a carrot naturally! And the'buttons are pink peppercorns all stuck on with cream cheese. Fun, no?!

Another turkey variation on another day - this was turkey, spinach and cranberry. Classy photo - was in a rush-rush-rush........

Poppy seed cracker santas. When I did these again I cut the gherkins smaller - second time lucky! Pepperonie hats and caper eyes. 

Rudolf pork and beetroot chutney sandwiches with red pepper noses and pretzel horns. 

Frangipane mince spies among other Christmas style cakes

It'll be Easter eggs next!

0

Buffet lunch delivery

Herb pitta crisps with cheese and onion dip

Fillet of beef open sandwich with mustard cream cheese on sun dried tomato foccacia  - luckily for this party there were some fillet ends after cutting the fillet steaks for the parties we were cooking for the following day 

Homemade millionaires shortbread (link to recipe here) - a million times better than shop brought!

White chocolate and raspberry cupcakes - this recipe  for the sponge (couldn't find a  grown up to help me - so I had to operate the gas myself) and a buttercream icing with raspberry coulis

Pear and mincemeat cake - like this recipe with the crumble topping 

Spoons of orange segments and coconut - healthy living. This was originally one  of my Nana's standby desserts. My mum used to make it too when my Dad was away on business.  

0

Vegetarian corporate lunch menu

"Re: Corporate lunch menus

Hi James,

I just wanted to thank you for the fantastic catering at the weekend. Everyone loved the food it was a great success, if and when I do this again I will use your company.
Once again many thanks it was great.

Cheers

Helen"

XXX

This particular event dates back to the end of September (26 - 29th). I had done an all vegetarian buffet before, but this particular event was a corporate buffet lunch for four days in a row, so needed a little research before I submitted menus.

Friday Menu

Open sandwich – White bean paté and roast pepper

Closed sandwich – Curried egg salad

Foccacia with mozzarella and roasted butternut squash

Green and black olives

Dessert

Spiced carrot cake - as shown before
Blackberry and apple crumble tart with crème anglaise - also now supplied to the Red Lion in Hellidon

Saturday Menu

Open sandwich - French bread croutes of glazed goats cheeseClosed sandwich - Roasted aubergine and hoummous [and sun dried tomato and fresh basil which give it a flavour boost]Falafal, salad and tahini stuffed pitta breadFalafal - best made using raw chickepeas soaked overnight.

They did turn out remarkably well.

Stuffed vine leaves

Dessert

Chocolate nemesis - as seen before
Pear and almond tart with white chocolate sauce - as seen before


Sunday Menu

Open sandwich – Guacamole and cherry tomato

Closed sandwich - Carrot and nut sandwich on homemade pumpkin seed bread - recipe here.

Blackbean and bulgar kofta tortilla wraps with yogurt and coriander

Black bean and bulgar wheat koftas freshly made and baked on the morning. They may look a bit 'different' but taste fantastic (who needs meat) with the yogurt and coriander. Tortilla wraps were grilled on the bar grill as shown before. Kofta recipe can be found here: http://allrecipes.com/Recipe/Vegetarian-Kofta-Kabobs/Detail.aspx.

Baked new potatoes topped with blue cheese and asparagus - similar to the ones seen previously.

Dessert

Strawberry and pistachio tartlet [plus a few shortbread which I had left from the previous evening's dessert]

Date slice

Monday Menu

Open sandwich - Pickled mushrooms and artichoke

French bread was spread with hoummous as a base. The artichokes were fried to get a good caramelisation colour/ flavour, and the mushrooms pickled in vegetable stock, vinegar, thyme and bayleaves, then drained:Closed sandwich - Cheese and apple

Avocado and vegetable rice paper wraps with soy and chilli dip

Tzatiki with pitta

Dessert

Banoffee sponge - as shown before

Glazed lemon tart with raspberries - as shown before

Buffet delivery and catering in Tewkesbury, Gloucester, Cheltenham, Gloucestershire and accross the Cotswolds.

Related Posts

Buffet, July 2008

Label: Buffet

0

Kitchen tips # 31 - Lettuce leaf open sandwiches

For those on a strict diet you ask?

The lettuce leaf here is used as a waterproof base. If you put on a 'wet' mixture on top like prawn marie rose, hoummous, or white bean puree it can turn the bread into wet sponge within a half hour or so - and there's nothing worse than a soggy sandwich. If you put the lettuce leaf on your slice of baguette first the 'wet' mix will stay on top of this, so your baguette below stays nice and crisp.

The finished article from above: white bean puree and roast pepper on an iceberg base

Gem lettuce used to make 'cup' shapes (above) to hold tuna, apple and spring onion mayo below

0

Kitchen tips # 30 - Butter or marge - spread faster not harder

Make the tea, put the toast on, put the washing machine on, put the slow cooker for the evening meal, iron a few shirts, get the kids up...... and that's all before you start work. Fitting in making rounds of lunchtime sandwiches in that schedule is hard enough, especially when noone in the family will eat the same as the other, so it calls for a time saving tip.....

How many slices of bread have you torn up trying to spread hard butter or marge? Melt it in the microwave (cling film the top so it doesn't splatter - less to clean) and spread it on with a pastry brush. If you line up all your slices of bread in a row, you can 'paint' them all in one long brush stroke. It's the satisfying time saving tips which make mornings bearable.....

Mozzarella, roasted pepper, lettuce mayonnaise and mango chutney on tiger bread

0