Who says bread needs to be boring? Behold the ultimate Caesar sandwich, a Vietnamese kingklip roll and … a sandwich as pudding – perfectly legal when Nutella and ice cream are involved!

CAESAR SANDWICH

Serves 2 to 4

Preparation 15 minutes

For the anchovy aïoli:

2 free-range egg yolks

2 lemons, juiced

1t Dijon mustard

8 anchovies

1 cup canola oil

4T olive oil

50g Parmesan, grated

For the sandwiches:

1 loaf unsliced sourdough bread

3 heads baby gem lettuce, quartered

50g Parmesan, grated

sea salt and freshly ground black pepper, to taste

Instructions

1.
To make the anchovy aïoli, place the eggs, lemon juice, mustard and anchovies in a blender, and process until smooth. Combine the canola and olive oil, and gradually add to the blender until the aïoli is creamy and thick. Finish with the Parmesan.

2.
Slice the sourdough into 8 thick slices and start building the sandwiches.

3.
Place a generous amount of the anchovy aïoli on each slice, top with the baby gem lettuce and finish with Parmesan. Season and serve.

Cook’s note: For a more traditional take, add slices of Woolworths free-range smoked chicken breast to your sandwich.

 

FRIED NUTELLA-AND-PEANUT-BUTTER FRENCH TOAST

Serves 2 to 4

Preparation 10 minutes

Cooking 20 minutes

1 loaf unsliced white bread

6 free-range eggs

¼ cup thick cream

1 cup Nutella

1 cup smooth peanut butter

3T canola oil

3T salted butter

cinnamon sugar, for serving

Woolworths Madagascan vanilla ice cream, for serving

Instructions

1.
Preheat the oven to 180°C. Slice the bread into 8 thick slices, discarding the crusts.

2.
Mix the eggs and cream using a whisk.

3.
Spread 4 slices of bread with Nutella and the other 4 with peanut butter. Sandwich each Nutella slice with a peanut butter slice.

4.
In a large pan, heat the oil and butter until the butter is foamy, then dip each sandwich into the egg mixture and pan-fry on both sides until golden-brown. Finish off in the oven to make sure they are piping hot.

5.
Serve for breakfast or dessert, with cinnamon sugar or ice cream.

 

KINGKLIP BAHN MI

Serves 2 to 4

Preparation 15 minutes

Cooking 15 minutes

For the kingklip basting sauce:

3T sweet-and-sour sauce

1T sesame oil

¼ cup fish sauce

500g kingklip portions

For the marinated vegetables:

¼ cup rice vinegar

2T sesame oil

1T water

2T palm sugar

100g carrot, peeled and thinly sliced

100g cucumber, peeled and thinly sliced

1 red and 1 green chilli, sliced

For the sandwiches:

2 French loaves, sliced in half and slit down the middle

4T butter, melted

¼ cup sriracha sauce

¼ cup mayonnaise

10g coriander, to garnish

Instructions

1.
Preheat the oven to 180°C. Combine the basting sauce ingredients and toss with the kingklip pieces. Place the fish on a baking tray and roast for 10 minutes or until slightly golden.

2.
While the kingklip is cooking, combine the rice vinegar, sesame oil, water and palm sugar in a saucepan. Bring to the boil, then cool. Toss the carrot, cucumber and chillies through the cooled mixture and set aside at room temperature.

3.
Brush the French loaves with butter, then bake for 5 minutes until hot. To serve, spoon the sriracha and mayonnaise inside the French loaves, cover with pickled vegetables, top with the kingklip and garnish with the coriander.

 

JAPANESE KATSU JAFFLE

Serves 2 to 4

Preparation 20 minutes

Cooking 30 minutes

For the golden sesame dressing:

100g sesame seeds, toasted

3T rice vinegar

2T fish sauce

¼ cup soya sauce

3 cloves garlic, minced

1 x 5cm piece ginger, minced

1 red chilli

For the katsu pork:

1 pork fillet, sliced into 4 medallions

3T flour

2 free-range eggs, beaten

200g panko crumbs

3T canola oil

3T salted butter

For the jaffles:

4T salted butter, melted

8 slices Woolworths thick-sliced white bread

½ cup mayonnaise

½ head cabbage, shredded

Instructions

1.
Preheat the oven to 180°C. To make the dressing, place all the ingredients in a blender, and blitz until combined but not completely smooth.

2.
To make the katsu pork, tenderise each medallion until even in thickness using a meat mallet, then dip each piece into the flour, egg and panko crumbs.

3.
Heat the canola oil and butter in a large pan, then fry the pork until golden-brown on both sides. Finish off in the oven.

4.
Brush both sides of a jaffle iron liberally with the melted butter. Top 4 slices of bread with 1T sesame dressing, 1T mayo, a piece of pork and a handful of cabbage. Top with the remaining 4 slices of bread, then place in the jaffle iron until golden.