SARNIES 2.0
PORTABLE, ECONOMICAL, SATISFYING AND FILLED WITH INFINITE POSSIBILITIES FOR TASTE AND NUTRITIONAL UPGRADES, THE SANDWICH IS RIPE FOR REINVENTION. WE CALLED UPON THE UK’S MOST FORWARD-THINKING SANDWICH VENDORS TO SHARE THEIR REVAMPS OF THE GREAT CULINARY INSTITUTION WITH THE HEALTHIEST, MOST NUTRIENT-PACKED AND DOWNRIGHT DELICIOUS OPTIONS SELECTED FROM THEIR MENUS
01
THE SPICYD
WHILE THE BRAND GRAPHICS and associated merchandise are all for the discerning hipster, the well-packed sandwiches on offer at Dom’s Subs are decidedly in the long-standing American-Italian tradition. ‘This Spicy D is one of our longest-serving sandwiches and probably one of the most faithful to the Italian deli,’ says co-founder Dom Sherington. ‘You get the deep smoky flavours of the salami and nduja mayo, fresh bite from the onion and chilli and the bitter tang of the rocket – all encased within our house-baked semolina roll.’
WHAT’S INSIDE?
(No official quantities here. Just plenty of everything)
Sub roll
Schiacciata picante
Salami napoli
Ham
Provolone cheese
Nduja mayo
Calabrian chillies
Chopped onion
Rocket
Chilli oil
METHOD
1 / Slice the sub roll in half.
2 / Stuff plentifully with all the ingredients to taste.
3 / Close the sub and roll tightly in foil.
02
PORK BELLY BUN
‘WE SERVE THIS IN the restaurant in a mollete, a soft, fluffy roll originating from Antequera in Andalucía,’ says Angel Zapata Martin, chef director at Barrafina. ‘It’s a bit like a Spanish version of bao. At home, we’d usually eat mollete at breakfast with manteca [lard], but it pairs perfectly with the glazed pork belly for a moreish lunch. The Spanish took mollete to Mexico, which is why we’ve added the chimichurri aioli for a touch of Criollo culture. Don’t skimp on the glaze or the herbs! Oh, and if you don’t have a mollete, any good soft roll is fine.’
WHAT’S INSIDE?
(Makes 8 to 10 portions. Don’t fret: they will freeze)
2kg boned pork belly
Olive oil
2 onions
2 carrots
1 leek
1 fennel bulb
1 head of garlic
1/2 bottle Pedro
Ximenez vinegar
1.25L chicken stock
125g honey
Bunch of mixed woody herbs 8 to 10 bread rolls
METHOD
1 / Score the skin of the pork belly, then rub with salt and oil. Co
