Filling
- 12 smoked turkey slices
- 420g Wensleydale cranberry cheese
SMOKED TURKEY, CRANBERRY & WENSLEYDALE EGG FRIED SANDWICH
SMOKED TURKEY, CRANBERRY & WENSLEYDALE EGG FRIED SANDWICH
60 min
SMOKED TURKEY, CRANBERRY & WENSLEYDALE
EGG FRIED SANDWICH
Serves 12
Allergens – Eggs, wheat, milk, mustard, soya
Ingredients
Rarebit Sauce
- 300ml whole milk
- 75g butter
- 75g plain flour
- 240g Cheddar cheese
- 3 British Lion egg yolks
- 2tbsp chopped chives
- 1tsp English mustard
- 1tsp Worcestershire sauce
- 1 dash Tabasco sauce
- 6 tomatoes
Sandwich
- 24 medium Slices of bread
- 18 British Lion eggs
- 500ml whole milk
- Coarse sea salt & pepper
Method
Rarebit
Melt the butter in a heavy based saucepan, add the flour and cook out until the edges start to go pale and white. Slowly whisk in the milk under a medium heat. Add the mustard, Worcestershire sauce, Tabasco and cheese.
Cook out for two minutes until smooth, then remove from heat and whisk in the egg yolks and chives. Quarter the tomatoes and remove seeds, pat dry with kitchen towel and dice.
Sprinkle the diced tomatoes with black pepper and fold into the rarebit mix.
Egg mix
Whisk the eggs and milk together and season with salt and pepper.
Making the sandwiches
Start by spreading one side of the bread with the rarebit mix. This will be used on the inside of the sandwich.
Spread a slice of bread with the rarebit, add a slice of turkey then wensleydale followed by a second slice of bread on top to make the sandwich.
Dip the sandwich into the egg mix and pan fry until golden on either side then finish in oven for 5 minutes @ 180°.
To serve
• Crisp leaf salad
Chef tips
• These sandwiches can be made 24 hours ahead of time and kept in the fridge before dipping into the egg mixture and frying.
• Rarebit flavour can be more traditional by substituting the milk for beer.
• Experiment with different meat and cheese fillings.
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