A sandwich with a difference - elevate the humble lunchtime favourite with this recipe from Oxmantown
- 600g good quality cooking chorizo
- 5 x red peppers
- 1 head of Cavolo Nero
- Saffron aioli – recipe below
- A drizzle of olive oil
- 1 clove garlic
For the saffron aioli (Makes 1 litre)
- 2 egg yolks
- 1 good splash of white wine vinegar
- 1 teaspoon Dijon
- 750ml rapeseed oil or sunflower oil
- Salt and pepper
- A pinch of saffron
For the Squid ink rolls (Makes 8 x 200g roll)
- 10g dried yeast
- 550ml warm water
- 1kg strong flour
- 25g salt
- 50ml squid ink
- A drizzle olive oil
1 Chargrill the chorizo. Roast red peppers directly over a flame until black and charred. Leave to cool in an airtight container to sweat, then peel.
2 Take the cavolo nero off its ribs. Blanch in boiling salted water for 40 seconds and refresh in iced water.
3 Heat a drizzle of olive oil in a pan and rub a clove of garlic on a fork around the pan. Add the cavolo nero, season and stir around hot pan.
4 For the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly in a thin stream, add the oil while constantly whisking, being careful not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Season to taste.
5 Heat a small pinch of saffron in just enough water to cover it, over a low heat. Let it cool and add to your aioli.
6 Slice your rolls or baps and add the saffron aioli. Top with the cavola nero, followed by the red peppers and chorizo slices. Enjoy.
For the squid ink rolls
1 Put yeast in water to start. Combine flour and salt in a mixing bowl. When the yeast has become ‘fizzy’ on top, add to flour all at once with the mixer on a low speed.
2 Once incorporated, add the squid ink and continue to knead for 12-15 minutes more on a low speed.
3 Preheat oven to 200°C/gas mark 6. Leave dough to rise, covered, for 45 minutes. When risen, divide and roll into eight rough circular shapes. Place on a baking sheet and cover with oiled clingfilm until doubled in size. Bake in a hot oven for 15-20 minutes depending on your oven. When the bread is baked, it should sound hollow to the tap.
Photography Credit: Harry Weir, assisted by Brian Clarke