Meatiest Sandwich

12

Recipe by: Tristan Welch

Ingredients

  • 4¼ oz (120g) Ndjua
  • 9¼ oz (260g) roast beef
  • 4¼ oz (120g) boiled ham
  • 5¾ oz (160g) Proscuitto
  • 5¼ oz (150g) honey-roast ham
  • 3¼ oz (90g) cooked turkey
  • 5½ oz (155g) cooked chicken
  • 5½ oz (155g) garlic chicken
  • 6¼ oz (180g) smoked duck breast
  • 4¼ oz (120g) cooked pork
  • 4¼ oz (120g) roast ham
  • 10 oz (280g) corned beef
  • 5¼ oz (150g) German salami
  • 5¼ oz (150g) Italian sausage
  • 8½ oz (240g) cured ham
  • 2¾ oz (80g) French peppercorn salami
  • 2½ oz (70g) Saucisson Sec de Provence
  • 2½ oz (70g) herbed Saucisson Sec de Provence
  • 12¾ oz (360g) chorizo
  • 2½ oz (70g) serrano ham
  • 2¾ oz (80g) pastrami
  • 5 oz (140g) pancetta
  • 5¼ oz (150g) bacon
  • 2½ oz (70g) garlic salami
  • 2½ oz (70g) Italian salami
  • 2¾ oz (80g) dry-cured Proscuitto
  • 13½ oz (380g) Bratwurst sausage
  • 5¼ oz (150g) breaded ham
  • 3½ oz (100g) Mortadella
  • 3½ oz (100g) Speck
  • 150 Parma ham
  • 2¼ oz (65g) Jambon Iberico de Bellota
  • 5 oz (140g) Finocchiona
  • 2½ oz (70g) wild boar pork salami
  • 3½ oz (100g) smoked venison
  • 8¾ oz (250g) beetroot, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 4 oz (110g) assorted salad leaves
  • 1 large red onion, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into rings
  • 1 lb 8 oz (680g) gherkins, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 large loaf of bread

Use metric measurements

Method

How to make Meatiest Sandwich

Cook the bacon to your taste.

Cut and Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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.