75g of black olives sliced (about 1/2 cup)
Split and toast your ciabatta rolls.  Add a few salad leaves and tomato slices to the bottom of each.  Top each with a hot burger and then some of the yogurt sauce mixture.  Serve immediately. 

Many thanks to Total Greek Yoghurt for inviting me to participate in this challenge!

 

I can remember being taught many years ago, I believe in Home Economics at school . . . how to make a good sandwich.  Or maybe I read it in a book, in any case I was just a young girl when I learned the following rules about sandwich making.



One -  always seal your bread, to the edge with butter, or marg, or something which is going to keep your bread from getting soggy from the filling.  Nobody wants a soggy sandwich, which is especially important when we are talking about fillings which are wet . . . like tomatoes or cucumbers . . . or in a sandwich which is going to have to sit overnight or longer.



Two -  Don't be stingy with your fillings.  There should be more filling than bread.   There is nothing worse than a sandwich that tastes like bread, but nothing else.  And spread it to the edges folks!  I have purchased far too many store sandwiches that have a pile of filling stuck in the middle and nothing on the outer edges, rendering the edges dry and inedible . . .  tasteless.



Three -  Air is your enemy.  If you aren't serving them right away, keep them well covered and chilled.  What I do is I dampen a white cloth with cold water and wring it almost dry and then I place it over the sandwiches and then cover with cling film making sure it's well sealed.  Or I place them back (uncut) into the empty breadbags and seal and put them in the fridge.



Four - Don't store different kinds of sandwiches together.  Nobody wants to eat an egg and cress sandwich which tastes like tuna or salmon, or vice versa. It just makes sense to me, but may not be something someone else has thought of.  I am a bit pedantic about this.



Five - Use the freshest, finest ingredients you can afford to use.  That can mean the difference between a sandwich and a . . . SANDWICH!



Having said all that I have one heck of a sandwich to share with you here today.  I think the BLT (Bacon Lettuce and Tomato) Sandwich has to be just about everyone's favourite sandwich.  That's pure diner food, and a popular choice when having lunch out.



This version here today is the absolute BEST BLT you will ever eat.  Seriously.  With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . .  . and a sturdy baguette (I used an Olive Flute today) . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favourite and much requested sandwich.

Trust me on this one.   Would I lie to YOU?  Never! 



Do try to use a good quality baguette and other ingredients for this sandwich.  It really makes the difference between a good sandwich and a GREAT sandwich!

I just adore beetroots.   I picked up a couple of nice bunches when we were in town the other day at the Green Grocers . . . a bunch of regular ruby coloured ones  and a beautiful bunch of golden globes.  Call them heirloom if you must . . . but . . . they're beetroot and they're tasty, and they're pretty to look at.



Then we had lunch in Cafe Rouge and I had the most delicious Goat's Cheese Salad ever . . . I just adore goat's cheese, which is pretty amazing for a gal who grew up eating Velveeta and was afraid to eat anything stronger.  I've come a long way baby!  Their salad was quite simply baby greens with some slivered roasted red pepper on top, and some balls of soft goats cheese . . . and a tangy French Vinaigrette.  It was lovely.



I kept thinking about it once I got home and knew that I had to do something similar here in my English Kitchen . . . but I wanted to incorporate some beetroot into it if I could . . .


 

Something magical happens when you marry beetroot and goat's cheese together.   These two things are the perfect partners . . . the beetroot, all sweet and earthy . . . the goats cheese, so rich and tangy . . . the two together are a pretty unbeatable combination.



I decided to marry them in a salad, but not just any salad.  A salad composed of baby salad greens, fresh and crisp from the garden . . . the beetroot roasted in it's peel until tender, and then sliced once cooled atop the salad . . . the goat's cheese rolled into balls and then into toasted walnuts . . . three perfect little globes crowning the greens and beetroot . . . but wait . . . it's gets better . . . 



I added an Orange Marmalade vinaigrette . . . delicious.   A nice wallop of Dijon mustard . . . white wine vinegar and olive oil and then a huge dollop of fine shred orange marmalade . . . ohhh baby . . .you know what I like!



This was the perfect dressing for this salad.   The Orange Marmalade adds a touch of sweet and a hint of bitter, then the heat of the mustard and tang of the vinegar, along with the richness of the olive oil.  I think I've created a monster because I shall be craving this for days to come!




*Roasted Beetroot and Goat's Cheese Salad*
with an Orange Marmalade Vinaigrette
Serves 4
Printable Recipe

Earthy and rich and tangy delicious.  This is a winner all round.

150g log of soft Goat's Cheese (about 3/4 cup)
4 medium sized beetroot, washed, trimmed and unpeeled
6 cups of baby salad greens (try to get a nice mix including baby
beetroot greens)
a large handful of walnuts, toasted and then chopped

For the Vinaigrette:
4 tsp Dijon mustard
3 TBS good quality olive oil
3 TBS white wine vinegar
2 TBS good quality orange marmalade
(fine shred if possible)
pinch salt
Make the dressing by combining all of the dressing ingredients in a jar with a lid and giving them a good shake together. 

Divide your salad greens amongst 4 chilled salad plates.  Peel and slice the beetroot.   Arrange an equal amount on top of each plate of greens.  Place 3 walnut coated balls of goats cheese on top of each.   Give your dressing a good shake again and the drizzle an even amount over each salad. Serve immediately.

Place two garlic toasts on each of two plates.  Top each with some of the pan grilled chicken slices.  Top with the sliced  lettuces and a few torn parsley leaves.  Drizzle each with some of the dressing.  Top with some bacon and flakes of Parmesan cheese.  Garnish with a few slices of lemon and serve immediately.

They are now ready to use as you like.  We like them at room temperature served with some torn buffalo mozzarella and some salad leaves with a drizzle of Balsamic vinegar and a scattering of Parmesan flakes.   You can also blend them and use them in soups, on toasted bread as bruschetta, or Steak Sandwiches, etc.  Blended just as they are, they make an excellent Pasta Sauce!




Combine the egg yolks, mustard and water in the bowl of a blender or food processor.  Blitz to combine and break up the yolks. Whisk together the oils.  Keep the motor running in the blender/food processorand slowly add the oils in a thin and even stream, until the mixture emulsifies.   Add the lemon juice and garlic, and blitz to combine.   Season with some salt and white pepper.  Blitz again.  Taste and adjust seasoning as necessary.  If you think it is too thick, you may whisk in a bit of water to thin.

Alternately - if you are afraid to use raw eggs, mash the garlic until pureed, and whisk it into a good quality egg mayonnaise along with some lemon juice to taste.

Put the dressing ingredients into a small food processor or blender.  Blend until smooth and emulsified.  Set aside.

Tear your lettuce into a large bowl.  Cut the nectarines in half, discard the pits and then slice into wedges.  Scatter over top of the lettuce.  Tear the ham and scatter it over top.  Drizzle with some of the dressing.  Sprinkle the feta cheese and toasted walnuts over all.   Serve immediately and pass the extra dressing at the table.