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The Sandwich Collection
The Sandwich Collection

The Sandwich Collection

The Sandwich Collection
The Sandwich Collection
Bel has teamed up with a carefully selected group of industry professionals who represent the

Bel has teamed up with a carefully selected group of industry professionals who represent the Bel Cheese Academy. The team of Bel advocates regularly incorporate the product range into their repertoire of dishes, sharing their ideas and recipes with us along the way. Contributors to this collection include:

Paul Robinson – chef and Grimsby Institute tutor. As well as teaching young chefs, Paul

Paul Robinson – chef and Grimsby Institute tutor. As well as teaching young chefs, Paul regularly coaches teams for national culinary competitions with one of his students winning a Bronze medal at this year’s Salon Culinaire, using Port Salut.

Charlotte Leventis – executive chef at Extravaganza Foods, an exclusive personal chef service. She has

Charlotte Leventis – executive chef at Extravaganza Foods, an exclusive personal chef service. She has appeared on BBC Radio and Masterchef and is currently writing a recipe book to inspire busy individuals to take time out and cook at home.

Garry McMeckan – Chef. Family man Garry, has worked in the industry for 16 years,

Garry McMeckan – Chef. Family man Garry, has worked in the industry for 16 years, with much of this time being spent within the contract catering sector. He was involved in catering for the opening day of Scottish Parliament and impressively, made the regional finals of the Roux Scholarship in 2003 and

2004.

Our other ambassadors include Daniel Innis-Fitzhugh, Craft Guild Graduate Award Winner, Glen Dumbell, head chef and co-owner Puschka restaurant and Douglas Elgin, co-owner at Puschka. Keep an eye out for more ambassador recipes, ideas and tips on www.cheese-recipes.co.uk

Introduction

Inspired by British Sandwich Week and the highly acclaimed British Sandwich Designer of Year Awards, Bel Foodservice UK is pleased to present this exclusive collection of sandwich recipes.

Cheese is one of the UK’s most popular sandwich ingredients and our collection showcases a tasty range of innovative and contemporary ideas to tempt your customers, including a winning recipe from this year’s Sandwich Designer of the Year Awards and contributions from the Bel Cheese Academy ambassadors.

Whether you are a contract caterer, pub, restaurant, bar, hotel or café, sandwiches are fantastic profit drivers. Incorporating speciality ingredients such as sun-blushed tomatoes or portobello mushrooms with branded cheese that consumers associate with superb quality and flavour creates a premium offer that is simple to prepare, adding value for your customers and setting you apart from your competitors.

We hope you enjoy! The Bel Cheese Academy

your competitors. We hope you enjoy! The Bel Cheese Academy For more information call us on

For more information call us on 01622 774 800 or visit

www.cheese-recipes.co.uk
www.cheese-recipes.co.uk
We hope you enjoy! The Bel Cheese Academy For more information call us on 01622 774
Leerdammer Lightlife with Tonnato Serves 1 By Robbie Gleave, Heritage Portfolio, winner of the Sandwich

Leerdammer Lightlife with Tonnato

Serves 1

By Robbie Gleave, Heritage Portfolio, winner of the Sandwich Designer of the Year Award - The Cheese Cellar Leerdammer Light Cheese Category

Award - The Cheese Cellar Leerdammer Light Cheese Category Ingredients • 2 slices seeded bloomer or

Ingredients

2

slices seeded bloomer or thickly sliced white bread

10g butter

2

slices Leerdammer Lightlife

30g homemade tonnato (combine100g tuna, 15g capers, 2tbsp mayo, 1tbsp tomato puree, 1tsp lemon juice, salt and pepper to taste)

10g chopped black olives, pitted

Handful Lollo Rosso green lettuce

Method

Butter one side of each slice of bread and layer the tonnato, olives, Leerdammer and lettuce.

Top with the second slice of bread, buttered side down.

Serve whole as one large sandwich.

buttered side down. • Serve whole as one large sandwich. Hot or cold, served on its

Hot or cold, served on its own or as an ingredient, award-winning Leerdammer cheese is in a class of its own.

It combines the heritage of traditional Dutch cheesemaking with a modern take for sandwiches, wraps and filled speciality breads. Extremely versatile, it is especially good for melting, retaining its rich, creamy texture and sweet nutty taste.

Leerdammer Light contains 50% less fat than cheddar, making it ideal for health conscious consumers.

sweet nutty taste. Leerdammer Light contains 50% less fat than cheddar, making it ideal for health
Leerdammer and Chicken Caesar Salad Serves 1 By Frank Boltman, Thanks for Franks, heat entry

Leerdammer and Chicken Caesar Salad

Serves 1

By Frank Boltman, Thanks for Franks, heat entry into the British Sandwich Designer of the Year Awards

entry into the British Sandwich Designer of the Year Awards Ingredients • 3 slices of white

Ingredients

3

slices of white bread, thickly cut and toasted

3

tbsp Caesar dressing

100g chicken, cooked and shredded

2

tsp basil pesto

Little Gem or Cos lettuce finely chopped

2

slices of Leerdammer

Method

Spread one side of each slice of toast with the Caesar dressing.

Place the chicken in a bowl and mix with the pesto sauce then spread over the dressing side of one slice of bread.

Top with shredded lettuce and another slice of bread.

Top this with a slice of Leerdammer, more lettuce and the second slice of Leerdammer. Cover with the third slice of bread, dressing side down.

To serve, cut the sandwich in half diagonally and secure with cocktail sticks.

sandwich in half diagonally and secure with cocktail sticks. Hot or cold, served on its own

Hot or cold, served on its own or as an ingredient, award-winning Leerdammer cheese is in a class of its own.

It combines the heritage of traditional Dutch cheesemaking with a modern take for sandwiches, wraps and filled speciality breads. Extremely versatile, it is especially good for melting, retaining its rich, creamy texture and sweet nutty taste.

Leerdammer Light contains 50% less fat than cheddar, making it ideal for health conscious consumers.

sweet nutty taste. Leerdammer Light contains 50% less fat than cheddar, making it ideal for health
Leerdammer and Portobello Mushroom Serves 1 By Kathryn Fay, Greencore, heat entry into the British

Leerdammer and Portobello Mushroom

Serves 1

By Kathryn Fay, Greencore, heat entry into the British Sandwich Designer of the Year Awards

entry into the British Sandwich Designer of the Year Awards Ingredients • 1tbsp vegetable oil •

Ingredients

1tbsp vegetable oil

portobello mushroom, sliced

slices Leerdammer cheese

1tbsp fresh sage, finely chopped

Whole wheat bread, thickly sliced

1

2

2 tbsp mayonnaise

1

1

tsp lemon juice vine tomato, sliced

Method

mayonnaise 1 1 tsp lemon juice vine tomato, sliced Method • Heat oil and lightly sauté

Heat oil and lightly sauté the mushroom, leave to cool.

Add the sage and lemon juice to the mayonnaise and mix well. Spread on one side of each slice of bread.

Top one slice of bread mayonnaise side up with the tomato, mushroom and slices of Leerdammer.

Close sandwich with second slice of bread, mayonnaise side down.

To serve, slice in half diagonally.

side down. • To serve, slice in half diagonally. Hot or cold, served on its own

Hot or cold, served on its own or as an ingredient, award-winning Leerdammer cheese is in a class of its own.

It combines the heritage of traditional Dutch cheesemaking with a modern take for sandwiches, wraps and filled speciality breads. Extremely versatile, it is especially good for melting, retaining its rich, creamy texture and sweet nutty taste.

Leerdammer Light contains 50% less fat than cheddar, making it ideal for health conscious consumers.

sweet nutty taste. Leerdammer Light contains 50% less fat than cheddar, making it ideal for health
Chorizo, Port Salut & Sun-Blushed Tomatoes Serves 1 By Paul Robinson, Bel Cheese Academy ambassador

Chorizo, Port Salut & Sun-Blushed Tomatoes

Serves 1

Chorizo, Port Salut & Sun-Blushed Tomatoes Serves 1 By Paul Robinson, Bel Cheese Academy ambassador Ingredients

By Paul Robinson, Bel Cheese Academy ambassador

Ingredients

Ciabatta, sliced horizontally, approximately 10cm long

30g Cantadou

Handful lamb’s lettuce

50g sun-blushed tomatoes (roughly chopped)

100g Port Salut, sliced

100g chorizo slices

• 100g Port Salut, sliced • 100g chorizo slices Port Salut has the distinction of not

Port Salut has the distinction of not only being one of Bel’s oldest brands, with a rich heritage reaching back to 1816, but is also the UK’s best-selling soft cheese.

Method

Spread the Cantadou onto the cut slices of ciabatta.

Arrange the lamb’s lettuce on the bottom half of the ciabbatta, followed by the chopped tomatoes, the Port Salut and the chorizo.

Finish with the ciabatta top and serve.

It’s unexpectedly smooth with a mild subtle flavour and creamy texture. Port Salut brings a sophisticated taste of France to any sandwich offering.

a mild subtle flavour and creamy texture. Port Salut brings a sophisticated taste of France to
Multi-seed Bagel with Cumbrian Ham, Rocket, Olive Cantadou and Spiced Apple Chutney Serves 1 By

Multi-seed Bagel with Cumbrian Ham, Rocket, Olive Cantadou and Spiced Apple Chutney

Serves 1

By Garry McMeckan, Bel Cheese Academy ambassador

Serves 1 By Garry McMeckan, Bel Cheese Academy ambassador Ingredients • 1 multi-seed bagel, sliced horizontally
Serves 1 By Garry McMeckan, Bel Cheese Academy ambassador Ingredients • 1 multi-seed bagel, sliced horizontally

Ingredients

1 multi-seed bagel, sliced horizontally and toasted on cut side

100g Black Olive Cantadou

100g Cumbrian ham

1tbsp apple chutney

Handful pea shoots or rocket leaves

Method

Spread the cut side of each bagel with the Black Olive Cantadou.

Place the ham on top of the cheese and spread with the chutney.

Add pea shoot leaves or rocket and cover with the top of the bagel.

Cantadou is the ultimate all round performer. Smooth and easily spreadable, varieties include Plain, Garlic & Herb, Horseradish, 4 Pepper and brand new Black Olive. A layer of Cantadou provides the foundation for a creative mix of fillings whilst helping to prevent the bread from becoming moist from other ingredients.

It can be frozen and holds its consistency when heated, making it ideal for toasted sandwiches and paninis.

ingredients. It can be frozen and holds its consistency when heated, making it ideal for toasted
Boursin with Roasted Peppers & Basil Leaves Serves 1 By Charlotte Leventis, Bel Cheese Academy

Boursin with Roasted Peppers & Basil Leaves

Serves 1

By Charlotte Leventis, Bel Cheese Academy ambassador

Ingredients

2 slices of olive bread

75g Boursin

50g roasted red peppers, chopped

Handful basil leaves

Method

red peppers, chopped • Handful basil leaves Method • Spread one side of each slice of

Spread one side of each slice of bread with the Boursin cheese.

Top with the peppers and some basil leaves.

Finish sandwich with the second slice of bread, cheese-side down.

Serve whole.

second slice of bread, cheese-side down. • Serve whole. In the 1950s, master cheesemaker François Boursin
second slice of bread, cheese-side down. • Serve whole. In the 1950s, master cheesemaker François Boursin

In the 1950s, master cheesemaker François Boursin developed a method of creating a flavoured fresh cream cheese in a special way that preserved all the qualities of the natural ingredients. Its sophisticated taste and authentic crumbly texture made it an immediate hit, and today, it is the best-selling cheese in France. Now, both the catering portions and ingredient ranges are available from Bel Foodservice.

Boursin is a deliciously creamy and flavoursome premium cheese, with an instantly recognisable name. It melts smoothly and mixes easily with other ingredients, hot or cold.

cheese, with an instantly recognisable name. It melts smoothly and mixes easily with other ingredients, hot
Contact us Bel Foodservice Bel House, North Court, Armstrong Rd, Maidstone, Kent ME15 6JZ Tel:
Contact us Bel Foodservice Bel House, North Court, Armstrong Rd, Maidstone, Kent ME15 6JZ Tel:

Contact us

Bel Foodservice Bel House, North Court, Armstrong Rd, Maidstone, Kent ME15 6JZ

Tel: 01622 774 800 Fax: 01622 759 884 Email: bfoodserviceuk@groupe-bel.com

www.cheese-recipes.co.uk

bfoodserviceuk@groupe-bel.com www.cheese-recipes.co.uk For more information call us on 01622 774 800 or visit

For more information call us on 01622 774 800 or visit

www.cheese-recipes.co.uk
www.cheese-recipes.co.uk
www.cheese-recipes.co.uk For more information call us on 01622 774 800 or visit www.cheese-recipes.co.uk