• 4servings
  • 5minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large country-style loaf

  2. watercress

  3. sliced pickled cucumber

  4. slices of Polish kabanos, or other smoky sausages

  5. selection of cheese , such as Lancashire, gruyere and manchego

  6. slices of smoked pastrami

  7. sauerkraut , from a jar, drained and warmed

  8. 3 medium egg yolks

  9. 1 clove garlic , crushed

  10. 1 tsp Dijon mustard

  11. 100 ml vegetable oil

  12. 100 ml olive oil

  13. squeeze lemon juice

  14. 2 or 3 anchovies , mashed

  15. 1 dried red chilli , crushed

  16. 1 small pinch saffron

  17. few drops tabasco

Instructions Jump to Ingredients ↑

  1. For the spicy mayonnaise: whisk the egg yolks in a medium bowl. Mix in the crushed garlic, mustard and a pinch of salt and pepper. Slowly pour in both the oils. Watch out that the eggs take all the oil and do not separate, so pour in the oil very slowly to start with. If at any stage the eggs look greasy, then stop, add a squeeze of lemon juice and continue. Whisk until the mayonnaise is thick and creamy. Mix in the anchovies, chilli, saffron and Tabasco. Set aside to allow the flavours to develop while you get on with building the sandwich.

  2. Slice the bread in half horizontally. Toast the slices of bread on the cut side under a hot grill until golden. Spread both toasted sides with a generous layer of the spicy mayonnaise. Layer on a handful of watercress, some pickled cucumber, slices of sausage, cheese, pastrami, and sauerkraut, or in any order you want until the sandwich is as full as you like. Season and serve thickly sliced.


Send feedback