The humble sandwich, it’s come a long way.

Two slices of bread with any variety of fillings, everyone has their favourite. From the traditional egg and cress, cheese and pickle or tuna mayo to the more “exotic” (we once heard of a person who liked to put a pie between two slices of bread and call it a pie sandwich – that’s devotion!) we all know what we like in a sarnie.

To celebrate British Sandwich Week, we’ve looked at our creations in the kitchen to see what we can come up with using some more interesting combinations:


An onion bhaji is actually becoming a quite popular sandwich filling – try it with chicken tikka, raita and some cucumber. Yum. You can also try bhaji with Coronation Chicken – that’s also delicious!

Onion Rings

Two slices of ciabatta, lightly grilled, some steak, mustard and some onion rings makes for a sandwich of Kings. Best enjoyed hot!

Dough Balls

Small, but perfectly formed “sandwiches” can be made using doughballs. Simply cook, split in the centre and fill with your choice of filling – creamy cheese works particularly well – and you’ve got tiny sandwiches you can use for canapes.

Crispy chicken

If you’re in the mood for a heartier sandwich, you can re-create some of your fast food favourites using crispy chicken – simply choose a bun, stuff with the cooked crispy chicken and top with your perfect flavours – we like barbecue sauce or mayo with crispy lettuce. You’ll never know the difference!

If that has got your taste buds going, here’s a recipe for you to try at home. It was created by Gary, one of our amazing development chefs:

Steak & Blue Cheese filled Brioche Buns

Pull out all the stops by making these brioche buns filled with a rich, juicy steak and stilton mix. Top it all off with homemade chilli mayo, fried onion rings and sweet potato fries. For this recipe you will need a freestanding mixer with a dough hook attachment.

For the homemade buns:
• 12g fast acting yeast
• 50ml lukewarm milk
• 330g strong plain flour
• 30g white sugar
• 6g salt
• 25g olive oil
• 25g softened butter
• 150ml lukewarm water

For the steak filling:
• 1 rump or sirloin steak
• 2 tbsp vegetable oil
• 120g stilton cheese
• 50g cream cheese
• 100g sliced mushrooms
• 50g water
• 150g sliced onions
• 10g crushed garlic
• 150ml stout
• Pinch of black cracked pepper
• Salt to taste

Preparation method:

  1. For the buns, put the yeast in a small bowl. Put the milk & water in a small saucepan and warm through. Pour the milk & water mix over the yeast and mix. Leave in a warm place for 10 minutes, or until a light foam forms on the surface.
  2. Put the flour, sugar and salt in a food processor with a dough hook attachment. Start the mixer and pour in the yeast mixture. Knead for 5 minutes in the food processor.
  3. Gradually add the softened butter and olive oil slowly.
  4. Sprinkle the dough with flour and continue to knead lightly for 10 minutes or until the dough is very pliable, smooth and no longer sticky. Put it in a large greased bowl and cover with a clean cloth. Leave in a warm place for 1 hour until well risen and spongy.
    Preheat the oven to 180C/160C Fan/Gas 4.
  5. Turn the dough out onto a lightly floured surface and knock it back with your knuckles. Shape into 6 / 8 round brioche rolls and leave in a warm place to prove for 45 minutes, or until the dough is well risen.
  6. Meanwhile, make the Steak and blue cheese mix. Cook the steak on a high heat griddle to your preference. Leave to cool / rest for 20 minutes. Meanwhile, heat some further oil in a pan, add sliced onions & water and slowly cook for 15 minutes. Add the stout and cook for a further 5 minutes. After cooling, thinly chop the cooked steak and add to a mixing bowl with the onion & stout mix. Add in the blue cheese (crumbled), cream cheese, mushrooms, cracked black pepper & pinch of salt. Mix. Then using your hands form into balls, around the size of a golf ball. Leave to chill in the fridge for 20 minutes.
  7. Once the brioche buns have proved and the steak mix has chilled, take a brioche doughball and flattened out just with your hands. Then place one of the steak mix balls and surround with the brioche dough mix. Place onto a greased baking tray and brush lightly with the beaten egg mix. Top with sesame seeds. Bake for 15 – 20 minutes until risen and golden brown.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.