New York club sandwich
This iconic double-decker is always a crowd-pleasing option.
1 Toast the bread, then leave to cool. In a small bowl, mix the butter, cayenne pepper and horseradish sauce. Spread all the slices with the butter mixture.
2 Divide the lettuce and chicken between 4 slices of toast, then sandwich with a second slice. Spread over the mango chutney and top with bacon, tomatoes and mayonnaise. Put the final piece of toast on top, buttered side down, then poke 2 skewers through each sandwich to secure. It's best eaten, sliced in half.
COOK'S TIP
For extra-crispy bacon, we like to cook it in an air fryer.
Turkish eggs and halloumi board
Bring something different to the table with this sharing centrepiece.
1 Mix the cucumber and onion with the vinegar, sugar, salt and fennel seeds.
2 Mix the yogurt with the garlic. Add a pinch of salt and set aside. Leave at room temperature.
3 Melt the butter over a medium heat until it begins to foam. Remove and add the Aleppo pepper or chilli flakes. Set aside.
4 Heat the grill to high. Toss the tomatoes and halloumi in the oil and season; grill on a baking tray for 10 mins.
5 Poach the eggs in a wide pan of gently simmering water for 4-5 mins, until the whites are set and the are yolks cooked to your liking.
6 Spoon the yogurt into a wide, shallow bowl. Add the eggs, spoon over the butter and sprinkle with dill. Serve with the pickled cucumber, halloumi, tomatoes and sourdough.
PER SERVING
Bu hikaye Woman's Weekly dergisinin April 16, 2024 sayısından alınmıştır.
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Bu hikaye Woman's Weekly dergisinin April 16, 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
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