Meatiest Sandwich

  • 120g Ndjua
  • 260g roast beef
  • 120g boiled ham
  • 160g Proscuitto
  • 150g honey-roast ham
  • 90g cooked turkey
  • 155g cooked chicken
  • 155g garlic chicken
  • 180g smoked duck breast
  • 120g cooked pork
  • 120g roast ham
  • 280g corned beef
  • 150g German salami
  • 150g Italian sausage
  • 240g cured ham
  • 80g French peppercorn salami
  • 70g Saucisson Sec de Provence
  • 70g herbed Saucisson Sec de Provence
  • 360g chorizo
  • 70g serrano ham
  • 80g pastrami
  • 140g pancetta
  • 150g bacon
  • 70g garlic salami
  • 70g Italian salami
  • 80g dry-cured Proscuitto
  • 380g Bratwurst sausage
  • 150g breaded ham
  • 100g Mortadella
  • 100g Speck
  • 150 Parma ham
  • 65g Jambon Iberico de Bellota
  • 140g Finocchiona
  • 70g wild boar pork salami
  • 100g smoked venison
  • 250g beetroot, sliced
  • 110g assorted salad leaves
  • 1 large red onion, sliced into rings
  • 680g gherkins, sliced
  • 1 large loaf of bread
View metric measurements

Cook the bacon to your taste.

Cut and butter the largest loaf, bloomer or roll that you can find. Tristan used a 1kg London Bloomer.

Layer on the meat as follows; Ndjua, roast beef, boiled ham, Prosciutto, honey-roasted cured ham, cooked turkey, cooked chicken, garlic chicken, smoked duck breast and cooked pork.

Add the sliced beetroot.

Continue layering the meat as follows; smoked venison, roast ham, corned beef, German salami, Italian sausage, cured ham, French peppercorn salami, French Saucisson Sec de Provence, herbed Saucisson Sec de Provence and the chorizo.

Add slices of gherkins to the sandwich.

Continue layering the meat as follows; Serrano, pastrami, pancetta, bacon, garlic salami, Italian salami, dry cured Prosciutto, Bratwurst sausage and breaded ham.

Add rings of red onion.

Put on the final layer of meat as follows; Mortadella, Speck, Parma ham, Jambon Iberico de Bellota, Finocchiona and wild boar pork salami.

Finish off with a salad garnish and the top of your bread.

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