Take Your Pleasure for the Sandwiches to Another Level

Here some sophisticated proposals

Famous chef Bill Granger Cringer recalls that the Strasbourg sandwich was a staple as a child: Tomato sauce and butter on sliced white bread. “Is not it terrible?” He says grinning.

He remembers his Greek friend perching alongside him in the schoolyard devouring crusty-bread sandwiches filled with fried eggplant and tzatziki. ”At the time, I found it so weird. Nowadays, I’d be desperate to swap with him”.

Sandwiches have undergone a sharp makeover in the past decade, going from dreary lunchbox staple to menu hero in worldwide. Be it school lunches, brown-bagged office lunches, diet-busting weekend blowouts or fancy finger food, there’s a sandwich for every occasion.

Roast chicken with Waldorf salad
As a kid, the chef Neil Perry went off to school with brown bread sangers stuffed with sliced tongue, mustard and pickled onion. Perry suggests roast chicken with waldorf salad. ”Make sure the waldorf has plenty of great mayonnaise through it and serve it on good, thick-sliced brown bread”.

Gorgonzola cheese
Pear and walnut on sourdough Another Perry favourite, it involves dressing pear and walnut with extra virgin olive oil and a squeeze of lemon, and spreading the bread with gorgonzola and a good cultured butter.

Red pepper salsa
Also salami and lettuce. Canberra’s Silo Bakery has been serving creative sandwiches for 15 years and co-owner Graham Hudson says the quality of the bread is as important as the filling. He suggests filling a baguette with red pepper salsa (made from grilled and peeled red capsicums, capers, red onions, oil and vinegar), Veneto salami and lettuce.

Grilled asparagus
With aspagus, lemon mayonnaise, pecorino cheese and pepper Melbourne’s Phillippa Grogan opened a bakery in Armadale in 1994 and the business has since expanded to include a store in Brighton, Melbourne’s city centre, and a wholesale bakery in Richmond. This combination is wonderful in summer when asparagus is small and sweet, Grogan says.

Sliced eye fillet and egg
Sliced eye fillet, fried egg, lettuce, cheese and garlic aioli In central Sydney, Pathi Rodrigues and Maria Barona serve traditional bocadillos (Spanish sandwiches) at Encasa Deli. The pepito is their biggest seller. And the secret to its success? The crunchy baguettes are pulled fresh from the oven every 10 minutes and served warm.

Pork Belly
Asian slaw, pickled ginger, sweet chilli jam, mayonnaise and pork belly on baguette. Mal Gill, of Brisbane’s Lady Marmalade cafe, competed in a national sandwich competition with a roll crammed with roast pork, five-spiced apple, brie, bacon, sage mayo, hash brown and fennel salad.