Jacqueline has set us a slightly different challenge for this month’s No Croutons Required, she says “I
would like to focus on what is often served alongside soup or a salad. I
am thinking of the humble sandwich. Toasted or plain, I would like you to come up with an interesting sandwich. The only stipulation is that it must be suitable for vegetarians.”
My Mum probably makes the best sandwiches, she always ensures that there was plenty of filling and that the filling goest right to the edge of the sandwich, the best way to achieve this is by cutting off the crusts. But I’m not going to make that kind of sandwich because ever since the early stages of the Great British Bake Off, I’ve been hankering to make some flatbreads.
I used the recipe for ‘Magic Bread Dough’ from Hugh Fearnly Whittingstall’s River Cottage Veg Everyday.It’s an interesting mix of strong and plain flour and something I haven’t tried before.
There is plenty of dough to make several different flatbreads. For the dough for my sandwich I added some chopped rosemary. You can cook the flatbreads on a griddle but I put them in a hot (240C) oven for about 5-10 minutes.
This one is more like a pizza. I spread the dough with, one of my favourite sauces, Maggi Chilli and Tomato Sauce straight from the bottle. Then sprinkled over some grated Lockerbie Cheddar Cheese.
For the sandwich filling, I adapted Hugh F-W’s Leek and Cheese Toastie from River Cottage Veg to lower the calorie count.
Leek and Cottage Cheese Flatbread Sandwich
2 medium leeks, trimmed and finely chopped (white and pale green part only)
A couple of sprigs of thyme, leaves only
3 tablespoons of cottage cheese
1 tsp cornflour
1 large rosemary flatbread
salt and freshly ground black pepper
Melt the butter in a frying plan and add the leeks. Cook gently until softened. Stir in the thyme. Mix the cornflour with some of the liquid from the cottage cheese and add to the pan, add the cottage cheese and warm through. Take off the heat and add two-thirds of the cheese .
Pile the leek and cheese filling onto one half of the flatbread and fold over, sprinkle over the rest of the cheese and place under a hot grill for a couple of minutes until the cheese melts.
Serve with salad
I served my sandwich with a Carrot, Cucumber and Apple Salad with chopped Pistachio nuts
To finish off, I’d like to show you the sweet flatbread that I made, using the basic dough a few dried apricots, chopped white chocolate and ground almonds.
After it was baked, I glazed it with honey and put it back in the oven for a couple of minutes.
I’m entering this for No Croutons Required run by Jacqueline at Tinned Tomatoes and Lisa from Lisa’s Kitchen.