The Sandwich Collection

Introduction
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 regularly coaches teams for national culinary competitions with one of his students winning a Bronze medal at this years Salon Culinaire, using Port Salut. 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, 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 nals 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

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 UKs 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 years 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 caf, sandwiches are fantastic prot drivers. Incorporating speciality ingredients such as sun-blushed tomatoes or portobello mushrooms with branded cheese that consumers associate with superb quality and avour 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

For more information call us on 01622 774 800 or visit

www.cheese-recipes.co.uk

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 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.

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 lled 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.

Leerdammer and Chicken Caesar Salad

Serves 1
By Frank Boltman, Thanks for Franks, heat entry into the British Sandwich Designer of the Year Awards 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 nely 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.

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 lled 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.

Leerdammer and Portobello Mushroom

Serves 1
By Kathryn Fay, Greencore, heat entry into the British Sandwich Designer of the Year Awards Ingredients 1tbsp vegetable oil 1 portobello mushroom, sliced 2 slices Leerdammer cheese 2 tbsp mayonnaise 1tbsp fresh sage, nely chopped 1 tsp lemon juice 1 vine tomato, sliced Whole wheat bread, thickly sliced Method Heat oil and lightly saut 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.

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 lled 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.

Chorizo, Port Salut & Sun-Blushed Tomatoes

Serves 1
By Paul Robinson, Bel Cheese Academy ambassador Ingredients Ciabatta, sliced horizontally, approximately 10cm long 30g Cantadou Handful lambs lettuce 50g sun-blushed tomatoes (roughly chopped) 100g Port Salut, sliced 100g chorizo slices Method Spread the Cantadou onto the cut slices of ciabatta. Arrange the lambs 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.

Port Salut has the distinction of not only being one of Bels oldest brands, with a rich heritage reaching back to 1816, but is also the UKs best-selling soft cheese. Its unexpectedly smooth with a mild subtle avour and creamy texture. Port Salut brings a sophisticated taste of France to any sandwich offering.

Multi-seed Bagel with Cumbrian Ham, Rocket, Olive Cantadou and Spiced Apple Chutney
Serves 1
By Garry McMeckan, Bel Cheese Academy ambassador 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 llings 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.

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 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.

In the 1950s, master cheesemaker Franois Boursin developed a method of creating a avoured 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 avoursome premium cheese, with an instantly recognisable name. It melts smoothly and mixes easily with other ingredients, hot or cold.

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

For more information call us on 01622 774 800 or visit

www.cheese-recipes.co.uk