Whether you are a fan of Softee Rolls or prefer your sarnie made with wholemeal pan, Irwin’s has the perfect bread and simple but tasty sandwich filling for you.....
Small tin of tuna (in spring water), mixed with ½ tablespoon of sweet chilli sauce. Spread your choice of Irwin’s bread with 1 tablespoon of low fat mayonnaise (optional), add tuna mix & mixed salad leaves.
Spread your choice of Irwin’s bread with 1 tablespoon low fat mayonnaise (optional), add Iceberg lettuce, 2 small slices of lean turkey bacon (grilled), & 1 slice of a beef tomato.
Dice a small cooked skinless chicken breast, mix together with 1 tablespoon of low fat mayonnaise, pinch of black pepper & 1 tablespoon of sweetcorn. Serve on your choice of Irwin’s bread with sliced cucumber, tomato & watercress.
Mix together 1 small tin of tuna (in spring water), 1 tablespoon of sweetcorn, 1 strip of red & yellow peppers (diced) and serve on your favourite Irwin’s bread.
Spread your choice of Irwin’s bread with 1 tablespoon of mustard, add slice of lean deli ham & sliced tomato.
Mix together 1 tablespoon of low fat mayonnaise with 1 teaspoon of curry powder. Spread your favourite Irwin’s bread with curried mayonnaise, add Iceberg lettuce & a small, sliced cooked skinless chicken breast.
For something a little bit special in your sandwich why not try these delicious fillings....?
4 Irwin’s Softee Rolls or 8 slices of your favourite Irwin’s bread
2 tablespoons mayonnaise
30g (1oz) Parmesan, shaved
Handful of basil leaves
4 teaspoons of homemade pesto
24 oven roasted cherry tomatoes
Preheat the oven to 200oC/ 400oF/ gas mark 6
24 vine cherry tomatoes
Maldon sea salt and crushed black pepper
½ teaspoon of caster sugar
Freshly ground white pepper
30ml (1 tbsp) extra virgin olive oil
Place the tomatoes on a baking sheet, sprinkle lightly with Maldon sea salt, pepper and sugar. Drizzle over the olive oil and place in the oven for 15 minutes until the edges are slightly charred. Remove from the oven and let the tomatoes cool completely.
30g (1oz) fresh basil leaves (about half of a supermarket pot plant)
2 cloves garlic, peeled and chopped
30g (1oz) freshly grated Parmesan cheese
15g (½ oz) toasted pine nuts (toast in a hot oven for around 5 minutes until golden)
2g or pinch sugar
1g or pinch salt
150ml (5floz) extra virgin olive oil
Simply put all of the ingredients (except the olive oil) into a food processor and whizz, add the oil in a slow steady stream until you have a creamy green sauce. Set to one side and let the flavours start to develop. This can be made a day or two before and kept in the fridge.
4 Irwin’s Softee Rolls, sliced or 8 slices of your favourite Irwin’s bread
¼ cucumber, sliced into ribbons using a potato peeler
60mls (2 tbsps) natural yoghurt
About 6 mint leaves, finely shredded
Chicken tikka – recipe below
4 tablespoons of tomato and chilli chutney – recipe below
2 chicken breast fillets, each sliced into four strips
2 tsp fresh ginger, grated
1 clove garlic, crushed
½ tsp turmeric
¼ tsp salt
200ml natural yoghurt
1 tsp curry powder
½ tsp garam masala
Juice of 2 limes
7g or 1 small bunch of fresh coriander
Mix all of the ingredients together. Let the chicken marinate for 3-4 hours. Place onto a baking tray and either bake in a hot oven or grill under a hot grill until thoroughly cooked.
Quick tomato and chilli chutney
4 medium tomatoes (400g), quartered
1 ½ (25g) tablespoons dark brown sugar
1 large garlic clove, chopped
1 tablespoon chopped peeled fresh ginger
½ teaspoon ground cumin
¼ teaspoon chopped red chilli
Pinch of salt
Pulse tomatoes in food processor. Add brown sugar, garlic, ginger, cumin, and chilli. Process until almost smooth. Pour mixture into a saucepan and bring to the boil, let it boil for 7 minutes until it resembles a jam consistency. Remove from the heat and cool. Pour into a container and refrigerate. This chutney will keep for a few days.
For those who want a little more at lunchtime, turn up the heat and try one of these sizzling sandwiches...
Irwin’s Nutty Krust
Take two slices of Nutty Krust and butter the outside of each. This will ensure a golden crust when toasting. Layer the dry side of the bread with grated cheddar, crumbed ham and mozzarella. Lay the second piece of bread on top and press to ensure everything stays in place.
Warm your toasting machine and place the sandwich inside. Once it has completed the cycle, unplug and leave the sandwich to rest for a further minute to allow the flavours to draw and the bread to really crisp.
Slice and serve with lettuce, olives and tomatoes dressed with a dash of olive oil and a squeeze of lemon.
Irwin’s Wheaten Bread
Crushed sea salt
Fresh fennel sprig
Watercress – to serve
Chop your fennel finely and add a little white pepper. Dust this onto a chopping board and dip your salmon in the mixture. Now roll your salmon and keep chilled.
Using a kitchen peeler create ribbons by peeling the cucumber lengthways. Place the ribbons in a colander and sprinkle with crushed sea salt. Leave for ten minutes and squeeze out the excess juice.
Toast slices of Irwin’s Wheaten Bread and cut into batons. Spread with a layer of chilled cream cheese. Place the cucumber on the wheaten bread then add the salmon on top.
Garnish with watercress and a slice of lemon. Delicately divine, this dish is also brilliant as an easy starter to a main meal.
Grated cheddar cheese
White wine vinegar
Extra virgin olive oil
Crushed sea salt
Slice a thin layer off the top of the muffins. Warm the grill and gently toast the muffin on both sides until golden. Add a handful of grated cheddar and grill until the cheese begins to bubble and brown.
Add white wine vinegar to a bowl with olive oil and a pinch of salt and pepper. Mix one part vinegar to three parts oil. Mix vigorously. Slice the beef tomato and drizzle with the dressing. Leave to chill in the fridge before resting it on top of the muffin.
Simply serve with a few lettuce leaves, tossed with the remainder of the dressing.
Sandwiches are super at anytime of the day especially suppertime, so why not indulge once in a while with one of these tasty treats....
Irwin’s Finger Rolls
Pick up the perfect sausage from your local butcher or farmers market. Heat your barbeque or griddle pan before slowly cooking your sausage through. Resist the urge to pierce the skins, instead allowing them to cook within their own juices.
Fry the onions off until golden in a touch of olive oil, a knob of butter, sea salt and cracked black pepper. For added decadence why not add a splash of truffle oil?
Split your Irwin’s roll and lightly toast on the griddle. Lay a bed of onions in the roll and place the sausage on top. Smother in American mustard with the option of tomato ketchup and cheese for those craving a true USA experience.
This is also the perfect chance to encourage the kids to try some vegetables. Chop onion and carrots and place them in an ovenproof dish. Add a splash of balsamic vinegar, cover with tinfoil and leave to roast in the oven for half an hour at 180°.
Serve with stacked chips or baby leaf salad. Delicious.
Irwin’s Nutty Krust
Comber Potatoes (or any potato of your choice)
1 litre of olive oil
1 litre of sunflower oil
For the ultimate Nutty Krust chip butty you need the ultimate chips. Peel the potatoes and slice into lengths. Use your thumb as a guide for perfect thickness. Rinse the chips in water and pat dry with a tea towel.
Add one litre of sunflower oil and one litre of olive oil into your chip pan. Bring the oil to a rumbling boil, then add the chips. Turn the temperature down low and cover, allowing the chips to cook for fifteen minutes.
To get that distinctive chip shop texture, take the chips out and leave to cool. Turn the oil up as high as possible once again and cook for a further three to five minutes or until crispy on the outside and fluffy within. Perfect.
Butter the Nutty Krust, stack your chips and add your sauce of choice.
Irwin’s Nutty Krust Malted Grain
Tabasco or Worcestershire sauce
Warm the toaster by putting it on for one cycle with no bread inside it. Once warmed add the bread and toast for a perfectly crispy crust. Add a handful of grated cheddar cheese and place under the grill until golden. This seals the bread and prevents it from becoming soggy.
Heat the beans in a saucepan and add a dash of Tabasco sauce for a hidden kick. Alternatively, a splash of Worcestershire sauce can be added to the cheese for those craving a slightly less explosive experience.
Now, simply place the toast on a warmed plate and layer with beans.
Comfort food never tasted so good.