sandwiches for summer

By Kate Foster

Summer is well and truly here, and as meals move out of doors, we thought it was time to get inspired about the most portable of meals – the humble sandwich. Sometimes the old favourites really are the best: who doesn’t love biting into slivers of tangy Cheddar cheese, wedged between doorstep slices of chewy sourdough? But as temperatures climb, let’s take inspiration from further afield, with sandwiches to pep up your packed lunch, or superpower your picnic:

Vietnamese Banh Mi

French colonialism in Vietnam left behind a slightly unusual culinary legacy for Southeast Asia – the baguette. Banh mi refers to any kind of bread in Vietnamese, but more commonly it means a fresh crusty baguette, stuffed with grilled pork, chicken or tofu, and layered with crunchy vegetables, coriander leaves and spicy chilli sauce. With layers of flavour, vibrant colours and a mix of textures, they’re fast becoming a favourite on the UK street food scene.

Try: Split and butter a Flour Station English Stick, smear with mayonnaise spiked with pungent Sriracha sauce, and fill with grilled meat or prawns, carrot, cucumber and coriander. Divide up into portions for a brilliant and colourful picnic addition. Fresh chilli optional!

NYC-style Sandwich Artistry

Zip over to the Upper East Side and be inspired by the teetering, multi-storey sandwiches at Serendipity 3. An ornate playroom of a restaurant, the menu reads like the ultimate nursery tea – from burgers to gigantic ice-cream sundaes. But their sandwiches are what I love best, pairing fruited bread with savoury fillings to delicious effect.

Try: Fruited bread, like our Hazelnut, Sultana and Rosemary Levain, lightly toasted and filled with cooked chicken, mixed with mayonnaise and fresh tarragon or dill, and baby salad leaves.

A Greek Take on the Humble Cheese Sarnie

Greece brought us sharp and salty feta and halloumi cheeses, which lend themselves perfectly to a sweet and tangy pickle or chutney. So leave the cheddar to one side and consider some more interesting cheesy pairings.

Try: Slices of our London Wholemeal Bloomer filled with crumbled feta or grilled halloumi and tangy fruit chutney, with baby salad leaves. Or create a Greek salad sandwich with feta, black olive tapenade, juicy tomatoes and wafer thin cucumber slices.

About the author

The Flour Station grew out of the basement of Jamie Oliver’s Fifteen Restaurant. We soon ran out of space and branched out to our own bakery premises. Not long after that, we set up our first stall at Borough Market and since then we’ve been baking our delicious sourdough breads for top notch café, delis and restaurants across London as well as our weekly market stalls. We’re firm believers in doing things the old fashioned slow way when it comes to making our breads. Each one has a natural yeast starter and the dough is given all the time it needs to develop its wonderful texture and flavour, which may mean the best part of a whole day. Once ready, the dough is divided and shaped by hand and baked in a stone based oven. This intricate process produces a sensational loaf with a good crust, a tasty crumb and a depth of flavour and texture unparalleled in conventional bread. We share our passion for real bread with top chefs and a loyal band of customers who return week after week to our market stalls. We draw inspiration from both when it comes to developing new breads, experimenting with new ingredients and new ideas as well as resurrecting forgotten classic British bakery favourites. Through this blog we hope to share with you the ups and downs, highs and lows, questions and answers that come our way whilst we continue to bake our lovely breads.

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