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sandwiches World Tour of the Best

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sandwichesWorld Tour of the Best

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The sandwich is a modest friend. It’s discreet, yet you can find it nearly everywhere. It bends over backwards to offer you bread, cheese,

ham, pâté, tuna, salad, and countless other regional French and European products. It has come a long way since its humble origins. Born in Kent, in England, in the home of the Earl of Sandwich, John Montaigu, who gave it his name, its ancestors were a type of meatloaf that was very popular in the middle ages. When it emigrated to France around 1830, it adopted the familiar baguette shape, which had already been a French passion since the time of King Louis XIV.

Its illustrious history has earned the sandwich a place in the nation’s hearts and minds, federating all levels of society.

Because, by adapting to the needs of the urban population, it has become a kind of fusion food: giving city-dwellers the best rural products. It is a melting pot of the best that our regions have to offer.

The good old sandwich is the most nomadic of meals, yet at the same time the most modern and the best-suited to our urban lifestyles. In your bag, at the office, or on the plane; the sandwich is your loyal companion. Wandering around town or comfortably sitting at a table, we give it every opportunity to prove its versatility, the inventiveness of its creators, and its availability.

France - which has raised it up to new heights, even piquing the interest of top chefs - can make it go global. Thanks to its unique features, it can tour the world and is sure to win hearts and minds wherever it goes. The sandwich is the expression of all those who make it and all those that enjoy it. Even in countries where sandwiches are part of the culture, the sandwich baguette is able to find its place. It fits in with disconcerting ease. We must also pay tribute to the French bakers, who make it so convenient and convivial. They want the world to see the France that they love. A country that is passionate about food and bread, with its golden colours, which brings gastronomic excellence to even the most unassuming of sandwiches.

The humbleexcellence

of the sandwich

Gilles Fumey, Lecturer in cultural geography at the Sorbonne University in Paris

In 30 years, Délifrance has become

a key player in the French bakery

and patisserie industry. Today, its

international presence allows it to pass on its baking know-how

all over the world and contribute to the influence of French

culinary arts and art de vivre.

Délifrance’s bakers and pastry chefs have built up their know-how

over the years with great respect for artisan baking tradition:

new shapes and flavours, a continuous search for the best quality

ingredients, and partnerships with Michelin-starred chefs and

Meilleurs Ouvriers de France (holders of the prestigious title

of Best French Craftsmen).

The Paris Bakery and Patisserie School, founded in 1929, also

ensures this rich heritage is passed down to future generations

thanks to its high-level teaching and a passion for the baker’s

craft that is imparted to its apprentices.

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&In 2015,

350 million sandwiches prepared with Délifrance bread were sold around the world.

In 1999, Délifrance launched the Délifrance Sandwich World Cup, a competition whose purpose is to promote the work of food industry professionals and, since 2011, that of culinary students. A jury of world-renowned chefs choose the best sandwich based on 4 criteria: gastronomic quality, ease of preparation, nutrition, and cost price. The three winning recipes of each edition show that the sandwich is more than just a snack and can be a full, balanced and delicious meal.

Take your taste buds on a journey - from Italy to Japan - and reproduce the world’s best sandwiches!

Délifrance the sandwich

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Assemblyu Toast the bread and spread it with horseradish sauce. Place thin slices of warm beef on top v Add a little coarse salt w Arrange cooked and raw vegetables, alternating the colours, over the filling x Top with baby lettuce leaves, sprigs of chives and tarragon.

Preparation Pot au feu

Cook the beef in a pot of boiling water with the vegetables and bouquet garni. Add salt and pepper.

Simmer for 2½ to 3 hours.

Once cooked, remove the vegetables then the meat. Leave to cool.

Slice the meat thinly and cut the vegetables into strips.

Cut the remaining raw vegetables, carrot and radishes into fine strips. Season with the dressing.

Horseradish sauceMix the fromage frais, whole-grain mustard, horseradish, salt, and pepper. Add the chopped chives and tarragon.

For the pot au feu1/2 onion1 carrot1/2 celery stalk1/2 leek1 turnip200 g stewing beef (shoulder or topside)1 bouquet garni

For the horseradish sauce1 tablespoon fromage frais or cottage cheese1 teaspoon horseradish 1 teaspoon whole-grain mustard

For the filling2 g pink radish11 g cooked carrot5 g purple or black carrot 5 g red onion7 g celery2 g black radish Chives, tarragon, baby lettuce leaves

For the salad dressing 2 tablespoons olive oil1 tablespoon sherry vinegar1 teaspoon Dijon mustardSalt and pepperCoarse salt

Vegetable pot au feu sandwichThe 10th anniversary recipe of the Délifrance Sandwich World Cup

by Michel Roth, Michelin-starred chef and holder of the title of Meilleur Ouvrier de France.

Ingredients (for 1 sandwich) Sourdough pavé

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Michel Roth revisits one of the great classics of French gastronomy: the pot au feu.

In the past, pot-au-feu could be cooked continuously, gradually adding new ingredients to replace those that had been removed and eaten.

Thanks to the cooked and raw vegetables, the bread’s crust and its soft crumb, this vitamin-enriched, colourful sandwich provides contrasting textures. To enjoy on-the-go or plated, gastronomic-style!

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Because agood sandwichstarts with a good bread.

Délifrance

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La Ciabatta du Tessin - Switzerland 12

The Kebarbecue - United Kingdom 14

The Flamenco - Portugal 16

La Diavolette - United Kingdom 18

The Duck is Nuts - Belgium 20

Ceasar Square - Sweden 22

East Meets West - United Kingdom 24

Le saumon enlardé - Netherlands 26

Latino Chicken Grill - Belgium 28

Honey Salmon - Portugal 30

The Arrabiatta - United Kingdom 32

Tel est cru qui croyait sec - Belgium 34

5th Avenue - Belgium 36

The Blue Cheese Chutney - Sweden 38

La Cajun Poule - United Kingdom 40

Le Sardin - France 42

Le Palenque - Switzerland 44

Red Hot Chilli Chicken - Singapore 46

We wish you an apple Christmas - Switzerland 48

Le canard devient chèvre - Belgium 50

The Rustic Ruby - United Kingdom 52

The Swedish Delight - Sweden 54

Le Parmelon - Belgium 56

Le Poulet Pistache Sablet - Lebanon 58

Le Sucré-Salé 609 - Switzerland 60

Kibo- - Japan 62

Banh Mi sandwich - Malaysia 64

Croque Madame dans son Jardin - France 66

Open Cassoulet Sandwich - United Kingdom 68

The Crois’duck Sandwich - Turkey 70

Blooming Spring - Turkey 72

Fasolada - Greece 74

El Chimbombazo - Peru 76

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Assemblyu Slice your bread and spread the mustard preparation on one side and the cream cheese on the other v Place the salad leaves and a few grains of sweetcorn on top w Alternate round slices of “Sbrinz” and pastrami and top with a few onion sprouts.

Quantity (for 1 sandwich)

Olive ciabatta Sliced pastrami 60 g “Sbrinz” cheese log 40 g Cream cheese 20 g Mustard 10 g Butter 10 g Frisée & Lollo lettuce 5 g Sweetcorn 4 g Onion sprouts 2 g

PreparationDressing

Mix the butter and mustard together.

Cut the logs of Sbrinz cheese into 4 cm thick circles.

La Ciabatta du TessinS w i t z e r l a n d

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1 ST EDITION

Sandwich

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Assemblyu Slice the bread and spread your lemon and hummus mixture over bottom half v Place a few leaves of Lollo lettuce on top w Add the lamb and vegetable mixture x Drizzle with barbecue sauce.

Quantity (for 1 sandwich)

Pepper panini Red, green, and yellow peppers 45 g Thinly sliced shoulder of lamb 40 g Hummus 25 g Red onion 10 g Spicy BBQ sauce 10 g Lollo lettuce 5 g

Olive oil, salt and pepper, lemon juice

PreparationSlice the onion and peppers thinly; season with olive oil, salt and pepper.

Place this mixture in an ovenproof dish and bake for 20 minutes at 180°C.

Cook your shoulder of lamb studded with garlic in the oven (40 mins per kg, at 220°C)

Slice the meat; add salt and pepper.

Combine the sliced meat with the pepper and onion mixture.

Blend a few drops of lemon into the hummus.

The KebarbecueU n i te d K i n g d o m

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1 ST EDITION

Sandwich

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The FlamencoP o r t u g a l

Assemblyu Spread green olive tapenade on the bottom half of the bread v Add a little iceberg lettuce and some Bayonne ham w Arrange the vegetable tian on top x Finish with a few thin slices of fennel.

Quantity (for 1 sandwich)

Herb panini Bayonne ham or Pata Negra 40 g Tomato 25 g Aubergine 25 g Courgette 25 g Green olive tapenade 25 g Mozzarella 20 g Fennel 10 g Iceberg lettuce 5 g Capers 4 g

Garlic, provence herbs, olive oil, salt, pepper, sugar

PreparationSlice the bread and toast it on both sides.

Rub the bottom half with a garlic clove and a fresh tomato.

Vegetable tianPlace successive layers of courgette, aubergine (previously salted) and tomato slices in a dish.

Season with salt, pepper, a little sugar, Provence herbs and olive oil.

Cover with greaseproof paper and cook for 10 min. at 180°C.

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1 ST EDITION

Sandwich

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Assemblyu Cut the bread in two and arrange the Rocket on one half v Add slices of Bresaola ham w Spread the grilled peppers and pieces of gorgonzola on top x Top with the basil and onion mixture.

Quantity (for 1 sandwich)

Giotto Bresaola 25 g Gorgonzola cheese 20 g Grilled red peppers 15 g Red onions 5 g Rocket leaves 3 g Cayenne pepper 1 pinch

Basil leaves, fresh herbs, olive oil

PreparationMix the finely chopped basil with thinly sliced onion. Season with Cayenne pepper and herbs.

Cut the bell pepper into thin strips, add a little olive oil and bake for 10 minutes at 180°C.

La DiavoletteU n i te d K i n g d o m

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2 ND EDITION

Sandwich

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Assemblyu Butterfly the bread and spread it with the dressing v Place the radicchio with the walnut and radish mixture on top w Add the duck breast and sprinkle with celery and crushed walnuts.

Quantity (for 1 sandwich)

Rustic lozenge Smoked duck breast 20 g Cream cheese 20 g Celery 10 g Radishes 10 g Whole-grain mustard 10 g Walnuts 6 g Radicchio 5 g Sherry vinegar, olive oil, salt & pepper

Preparation Dressing

Blend the cream cheese and whole-grain mustard.

Mix the olive oil and sherry vinegar. Season with salt and pepper.

Crush the walnuts.

Cut the radishes into thin slices and mix with the crushed walnuts. Add the olive oil mixture.

Set a few walnuts aside for the topping.

The Duck is NutsB e l g i u m

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2 ND EDITION

Sandwich

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Assemblyu Cut the bread in two v Place the preparation on one half w Add the prawns x Finish with fried bacon and then the sprouts.

Quantity (for 1 sandwich)

Rustic square bread Tiger prawns 45 g Mushrooms 10 g Parmigiano Reggiano 10 g Bacon 10 g Cos lettuce 10 g Spring onions 5 g Shiso sprouts 5 g Daikon sprouts 5 g Anchovies 5 g Onion 3 g Dill 2 g Worcester sauce 2 cl Red wine vinegar 2 cl Water 2 cl Garlic cloves 2 units Egg yolk 1 unit Olive oil, frying oil, salt, white pepper, sugar

Preparation Garlic purée

Mix the onion, garlic and the chopped anchovies together. Beat the egg yolk with olive oil and blend with the water, the vinegar and the Worcester sauce. Add this preparation to the garlic purée. Add salt and pepper.

Mix the sauce, the sliced mushrooms, the grated parmesan and a few lettuce leaves.

MarinadePrepare the herb sauce by combining the olive oil with the dill and the garlic. Add the chopped chives and a few lemon zests.

Peel the prawns; fry them in a hot non-stick pan then leave to marinate in the herb sauce. Cut the bacon into thin strips and fry them until crisp. Drain the fat.

Caesar SquareS w e d e n

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2 ND EDITION

Sandwich

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Assemblyu Slice the baguette open lengthways and spread the bottom half with hummus v Arrange the mixed lettuces on top w Add the beef and vegetable mixture x Sprinkle chopped parsley over the top.

Quantity (for 1 sandwich)

Onion Half baguette Red, green and yellow peppers 120 g Flattened beef flank 50 g Lollo rosso lettuce 20 g Lollo Biando lettuce 20 g Mizuno lettuce 20 g Teriyaki marinade 20 cl Courgette 15 g Olive oil 10 ml Hummus 10 g Red onion 10 g Chopped parsley 1 g

PreparationMarinate the beef for at least 12 hours.

Chop the pepper into thin strips, and slice the onions and courgettes.

Brown the vegetable mixture with a little oil in the oven for 10 minutes at 180°C.

Stir-fry the thinly sliced beef in a pan for a few minutes on each side.

East Meets WestU n i te d K i n g d o m

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3 RD EDITION

Sandwich

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Assemblyu Slice the bread open lengthways and spread with dressing v Place the lettuce on the bottom half w Add the cucumber and lemon slices and salmon rolls alternately x Top with dill.

Quantity (for 1 sandwich)

Classic half baguette Fresh salmon 66 g Smoked bacon 22 g Mayonnaise 20 g Cucumber 15 g Assorted lettuces 10 g Lemon 10 g Dill, tarragon, pepper

PreparationRoll the raw salmon in the smoked bacon.

Fry the salmon and bacon rolls in a pan.

Slice the lemons into circles and cut each one into four triangles.

The sauce Mix the mayonnaise with the finely chopped tarragon and pepper.

Le saumon enlardéN e t h e r l a n d s

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3 RD EDITION

Sandwich

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Assemblyu Slice the bread open lengthways v Spread the marinade dressing on the bottom layer w Place the mixture of Iceberg lettuce and Rocket on top x Fill the sandwich with alternate layers of chicken and chorizo.

Quantity (for 1 sandwich)

Poppyseed pavé Chicken breast 35 g Tomato chutney 20 g Thin slices of chorizo 8 g Rocket 5 g Chopped Iceberg lettuce 5 g

Olive oil, ground coriander, salt, lime

PreparationSlice the chicken breast thinly and dip in the crushed coriander.

Prepare a marinade, using the olive oil, lime juice, tomato chutney and salt.

Leave the chicken to marinate in this preparation for 5 minutes.

Bake the chicken breast in greaseproof paper for 25 min. at 180°C.

Dry the chorizo in the oven for 3 minutes at 120°C, turning it regularly.

Mix the iceberg lettuce with the remainder of the chopped rocket.

Latino Chicken GrillB e l g i u m

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3 RD EDITION

Sandwich

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Assemblyu Slice the bread and spread the cheese preparation on the sandwich base v Place the salmon slices on top w Drizzle with lemon juice x Finish with a drizzle of honey and sprinkle with walnuts and pine nuts.

Quantity (for 1 sandwich)

Ciabatta Smoked salmon 50 g Cream cheese (e.g. Philadelphia) 20 g Crushed walnuts and pine nuts 20 g Liquid honey 5 cl Dill 2 g

Lemon, salt, pepper

PreparationMake a preparation with the cheese, some of the walnuts and pine nuts, salt, pepper and dill.

Honey SalmonP o r t u g a l

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4 TH EDITION

Sandwich

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Assemblyu Open the bread v Spread a teaspoon of chilli sauce over the bottom half w Arrange the lettuce, then the prosciutto mixture on top x Cover with slices of Pecorino Sardo and finish with the tomatoes.

Quantity (for 1 sandwich)

Plain panini Speck (Prosciutto: an Italian cured ham) 40 g Chilli sauce 30 g Cherry tomatoes 20 g Pecorino Sardo (Italian cheese) 10 g Basil, Lamb’s lettuce, Garlic, olive oil

PreparationHeat some olive oil in a pan, then fry the strips of prosciutto.

Add the garlic and a teaspoon of chilli sauce; fry over a low heat for 1 minute.

Remove from the stove and add the chopped fresh basil.

Marinate the cherry tomatoes in olive oil and garlic in a ramekin.

The ArrabiattaU n i te d K i n g d o m

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4 TH EDITION

Sandwich

34 Assemblyu Cut bread in half and spread tomato tapenade over the bottom half v Arrange thin strips of beef carpaccio and Bresaola on top w Add a pinch of fleur de sel and a twist of pepper x Top with the Rocket and shavings of Parmesan cheese y Season with a little lime-flavoured olive oil z Add a drizzle of balsamic vinegar cream.

Quantity (for 1 sandwich)

Ciabatta Bresaola (dried beef) 30 g Beef carpaccio 20 g Parmesan 15 g Tomato tapenade 15 g Rocket 5 g

Cream of balsamic vinegar, olive oil,lime-flavoured oil, Basil leaves, “Fleur de sel”, sechuan pepper

Tel est cru qui croyait sec

B e l g i u m

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4 TH EDITION

Sandwich

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Assemblyu Open the bread and drizzle the tarragon and oil over the bottom half of the bread v Fill with thin slices of roast beef on a bed of rocket salad w Place the mushroom slices and Parmesan shavings on top x Finish with a twist of five-peppercorn mix.

Quantity (for 1 sandwich)

Prestige baguette Roast beef 60 g Button mushrooms 25 g Parmesan shavings 10 g Rocket 5 g Tarragon 2 g

Olive oil, lemon juice, five peppercorn mix

PreparationSlice the button mushrooms thinly and sprinkle with lemon.

Blend the chopped tarragon with olive oil.

5th AvenueB e l g i u m

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5 TH EDITION

Sandwich

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Assemblyu Open the bread and spread the celery mixture on the bottom half v Arrange the Rocket leaves, a few chunks of Blue cheese and mango chutney on top w Finish with a few pieces of Speculoos biscuits.

Quantity (for 1 sandwich)

Sunflower boule Blue cheese 40 g Celery 25 g Speculoos biscuits 6 g Rocket 5 g Crème fraîche 10 cl Lime, salt, pepper

Mango chutney Ripe mango 1 Brown sugar 35 g Grated fresh ginger 3 g Cider vinegar 2.5 cl 1 clove of garlic 1/3 Tabasco sauce 2 drops Honey 5 cl

Preparation Chutney

Once peeled and cut into small chunks, leave the mango to simmer in vinegar, with sugar, garlic, ginger, salt, pepper and Tabasco sauce, over a low heat for 25 to 30 minutes.Stir regularly.Add the honey and leave to cool.

Mix the grated celery, the juice of half a lime, crème fraîche, salt and pepper.

The Blue Cheese Chutney

S w e d e n

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5 TH EDITION

Sandwich

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Assemblyu Slice the bread in two and spread the marinade over both halves v Place the thinly sliced chicken on top w Cover with thin slices of cheddar x Grill both halves of the sandwich (filling side upwards) y Arrange a few leaves of Rocket on top of the Cheddar.

Quantity (for 1 sandwich)

Round falluche Tomato pulp 150 g Chicken 80 g Cheddar cheese 30 g Onion 20 g Rocket 5 g Cajun spices 1 g Chilli pepper 1 pinch

PreparationPrepare the marinade by blending the tomato pulp, chopped onion, Cajun spices and Cayenne pepper.

Coat the chicken breast and leave to marinate for 1 hour.

Bake the chicken in foil in the oven for 25 minutes at 180°C.

La Cajun PouleU n i te d K i n g d o m

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5 TH EDITION

Sandwich

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Assemblyu Cut the bread in two and spread the seaweed tartar over one half and the pepper tapenade on the other v Arrange the Rocket leaves on the seaweed tartar w Alternate the sardines and slices of avocado.

Quantity (for 1 sandwich)

Sesame Half baguette Sardines 40 g Avocado 30 g Seaweed tartar 25 g Pepper tapenade 10 g Rocket 5 g Greek feta 3 g

PreparationMix the feta and pepper tapenade.

Cut the avocado into thin slices and sprinkle with lemon juice.

Leave the sardines to drain on a paper towel and cut them in two.

Le SardinFr a n c e

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6 TH EDITION

Sandwich

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Assemblyu Open the bread and spread mayonnaise over the bottom half. Arrange some baby spinach leaves on top v Spread the vegetable preparation on top w Add prawns and apple slices alternately.

Quantity (for 1 sandwich)

Rustic pavé square ends Small shelled prawns 40 g Green apple 30 g Scooped-out tomatoes 30 g Yellow pepper 25 g Mayonnaise 25 g Emmental cheese 20 g Onion 5 g Fresh coriander 2 g Baby spinach 2 g Parsley 1 g Lime, pepper

PreparationMix the half lime juice and prawns in a bowl, and add a little pepper.

Cut the apple into thin slices.

Blend the diced tomatoes, peppers and cheese with coriander, chopped onion and parsley.

Le PalenqueS w i t z e r l a n d

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6 TH EDITION

Sandwich

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Assemblyu Spread a thin layer of mayonnaise over one half of the focaccia base and chilli sauce over the other half v Arrange a few lettuce leaves, a little coriander w Some thin slices of chicken and diced tomatoes on top x Sprinkle with halved red grapes and a few Parmesan shavings y Add pepper and top with a drizzle of chilli sauce and the Parmesan crisps.

Quantity (for 1 sandwich)

Pre-grilled Focaccia Chicken breast 80 g Red grapes 50 g Mayonnaise 30 g Cherry tomatoes 20 g Mixed lettuces leaves 20 g Parmesan cheese 20 g Chilli sauce 10 g Coriander leaves 2 g

PreparationBake the chicken breast, seasoned with olive oil, salt and pepper, in greaseproof paper for 25 minutes at 180°C.

Slice the chicken thinly, dice the tomatoes.

Fry the Parmesan in a pan to form a crisp.

Red Hot Chilli ChickenS i n g a p o re

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6 TH EDITION

Sandwich

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Assemblyu Open the bread and spread the cheese mixture over the bottom half v Arrange alternate slices of apple and turkey w Sprinkle with diced tomatoes and chestnuts x Finish with a few sprigs of chives.

Quantity (for 1 sandwich)

Multicereal Pavé lozenge ends Turkey breast 80 g Boscop apples 20 g Cherry tomatoes 15 g Roast chestnuts 10 g Dry cider 20 cl Crème Fraîche 5 cl Fromage frais 5 cl Shallots 10 g

Salt, pepper, chives, olive oil

PreparationChop the cherry tomatoes and roast chestnuts into pieces.

Cut up the turkey breasts and fry in olive oil in a pan.

Slice the apples and leave them to macerate in the cider.

Fry the shallots and add them to the crème fraîche, fromage frais and chives.

We wish you an apple Christmas

S w i t z e r l a n d

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7 TH EDITION

Sandwich

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Assemblyu Open the bread and spread the tomato tapenade over one half v Fill with rocket w Arrange alternate slices of apple and aubergine on top x Top with alternate slices of goat’s cheese and duck breast y Sprinkle with crushed pine nuts and walnuts.

Quantity (for 1 sandwich)

Multicereal half baguette Goat’s cheese 50 g Duck breast 20 g Aubergine 15 g Apple 15 g Tomato tapenade 10 g Rocket 10 g Pine nuts 5 units Walnuts 3 units

Lemon juice, pepper, salt

PreparationSlice the duck breast and goat’s cheese log into thin rings.

Cut the apple into thin slices and sprinkle with lemon juice.

Slice the aubergine and add salt and pepper. Place these slices on greaseproof paper and bake for 20 minutes at 180°C.

Toast the pine nuts for 2 minutes in the oven.

Le canard devient chèvre

B e l g i u m

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7 TH EDITION

Sandwich

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Assemblyu Cut the bread in two and butter the bottom half v Place the strips of beef on top w Spread the celeriac remoulade evenly x Add a few Lettuce leaves y Garnish the sandwich with the fried shallots and a drizzle of white truffle oil.

Quantity (for 1 sandwich)

Sourdough half baguette Rumpsteak 100 g Celeriac remoulade 35 g Garlic confit 20 g Lettuce leaves 10 g Shallots 10 g

Thyme, parsley, chives, salt, white pepper, vegetable oil, white truffle oil, olive oil, butter, mayonnaise

PreparationAdd the chopped chives and celeriac remoulade.

Heat a tablespoon of olive oil with some butter and a sprig of thyme.

Cut the beef into strips and fry for 2 minutes on each side; add salt, pepper and the sprig of thyme to give it flavour.

Slice the shallots finely and fry them in very hot vegetable oil.

Drain on a paper towel.

DressingMix the butter, parsley and garlic confit.

The Rustic RubyU n i te d K i n g d o m

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7 TH EDITION

Sandwich

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Assemblyu Open the bread and spread the preparation over the bottom half v Cover the entire base of the sandwich with beef brisket w Arrange the apple slices and cucumber on top x Cover with the radish and onion mixture, garnish with herbs.

Quantity (for 1 sandwich)

Rustic multicereal parisan baguette Cured beef brisket 80 g Apple 19 g Cucumber 18 g Baby red onions 13 g Radish 9 g Horseradish 5 g Anchovy 1.2 g Egg 1 unit Dill 1 g Watercress 1 g Chervil 1 g

PreparationHard-boil the egg and mix with the horseradish and anchovies.

Grill the beef brisket for 10 min. at 180°C.

Slice the beef brisket thinly.

Chop the radishes, apples, onion and cucumber finely.

Mix the radishes and onions.

The Swedish DelightS w e d e n

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8 TH EDITION

Sandwich

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Assemblyu Slice the bread and spread the cream cheese over the bottom half v Arrange slices of Coppa ham on top w Add the dried melon x Sprinkle with Parmesan shavings and pine nuts and a few leaves of flat-leaf parsley y Top with a twist of five-peppercorn mix.

Quantity (for 1 sandwich)

Multicereal lozenge Lean coppa de Parma ham 32 g Cream cheese 25 g Dried melon 12 g Shavings of Parmigiano Reggiano 8 g Toasted pine nuts 6 g Flat-leaf parsley, pepper, coriander

PreparationBlend the cream cheese and chopped coriander.

Brown the pine nuts in the oven.

Le ParmelonB e l g i u m

57

8 TH EDITION

Sandwich

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Assemblyu Cut the ciabatta and spread it with sauce v Add a large slice of peeled tomato, a few cos lettuce leaves and the pieces of chicken w Season well with salt and white pepper x Drizzle with sauce and top with the pistachio biscuit.

Quantity (for 1 sandwich)

Ciabatta Chicken breast 100 g Fresh tomato 50 g Pistachios 35 g Cos lettuce 20 g Mayonnaise 15 g Butter 10 g Whole-grain mustard 3 g Green pepper mustard 2 g Dijon mustard 2 g Sugar 2 g Cumin 1 g Chicken gravy 1 cl Salt, white pepper, olive oil, garlic

PreparationRub the pistachio, sugar and cumin together. Season the chicken with salt and pepper and dredge in the flour, egg and pistachio mixture. Baste the chicken with clarified butter and bake in the oven for 10-12 min. at 170°C. Prepare a sauce with the green peppercorns, mayonnaise, Dijon mustard, whole-grain mustard and chicken gravy.

For the pistachio biscuitsMelt the butter in a saucepan. Combine the flour, sugar, cumin, crushed pistachios and mustard with a spatula in a mixing bowl. Incorporate the butter and mix briefly. Spread this mixture onto a baking tray and bake for 3 minutes.

Le Poulet Pistache Sablet

L e b a n o n

59

8 TH EDITION

Sandwich

60

Assemblyu Open the bread, spread some sweet and sour sauce over the bottom v Arrange the mango, turkey, sprouts, radish, carrot, coriander leaves and lime on top w Spread the cream on the other half of the bread x Assemble, cut the sandwich in half and serve!

Quantity (for 1 sandwich)

Multicereal triangle Turkey 75 g Mango 40 g Sweet & sour sauce 25 g Liquid cream 5 cl Breadcrumbs 10 g Radish 5 g Carrot 5 g Lime 3 g Sprouts 2 g Gelatine sheet 1 unit

Salt, pepper

PreparationIncorporate the gelatine into the slightly pre-heated sweet and sour sauce. Grate the ginger and add the liquid cream. Place in the fridge.

Slice the turkey.

Chop the coriander and mix it with the breadcrumbs. Add salt and pepper. Beat the eggs, dip the slices of turkey in the egg and coat with the breadcrumb mix.

Bake the slices of turkey in the oven for 7 minutes at 220°C.

Slice the mango, carrot and radish.

Le Sucré-Salé 609S w i t z e r l a n d

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9 TH EDITION

Sandwich

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Assemblyu Spread the cheese preparation over the bottom of the focaccia v Arrange the sardines on top and plait with courgette slices w Add the tomato confit, lemon and lotus slices on top x Cover this with the top of the focaccia previously spread or brushed with olive oil and balsamic cream.

Quantity (for 1 sandwich)

Focaccia Courgette 20 g Sardines 80 g Fromage frais 25 g Tomato confit 20 g Lotus roots 15 g Shallots 2 g Shiso leaves 10 Garlic 1 unit Lemon confit 1/4

Balsamic cream, oil, salt, pepper, shichimi spices or Espelette pepper, bouquet garni, yukari (dried red Shiso leaves)

PreparationFillet the sardines and put them in salt for 20 minutes. Desalinate with cold water, remove the skin and bones. Heat olive oil to 32°C and infuse 2 cloves of garlic, thyme and a bay leaf. Cook for a few minutes without colouring. Dry the sardines well and put them onto a stainless steel tray and add Shichimi spices (or Espelette pepper) and oil heated to 21-26°C. Marinate overnight. The sardines should be nearly raw.

DressingDrain the fromage frais (or cottage cheese), chop the garlic, shallots, and Shiso leaves. Blend with the fromage frais, season and add Yukari (dried Shiso).

Slice the courgettes at the last minute without peeling them. Soak in salt for few minutes, wash and dry. Peel and slice the Lotus roots with a mandolin. Soak in cold water then dry. Fry the slices in oil.

KiboJ a p a n

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9 TH EDITION

Sandwich

64

Assemblyu Make a slit in the middle of the bread and spread with butter, Hoi an chilli sauce and meat sauce v Arrange slices of cucumber and meat on top and sprinkle with pickled carrots and daikon w Finish with thinly sliced coriander, Vietnamese mint, spring onions, chopped peanuts, a drizzle of Tonka bean vinegar and some meat sauce x Cut in half and serve immediately.

Quantity (for 1 sandwich)

Poolish Lozenge Pork chop 80 g Carrot 20 g Spring onion/Garlic 10 g Chicken stock powder 10 g Sugar 10 g Rice wine & tonka bean vinegars 5 cl Daikon radish 1/2 Vietnamese mint, eanut oil, baby cucumber, coriander & mustard

seeds, cucumber, fresh coriander/lime, small red chilli, hoi an chilli sauce, pickled onion and chilli, roasted peanuts, butter, salt, curry, turmeric

PreparationBrush the pork chop with peanut oil, tenderize with the back of a cleaver, marinate overnight with chicken stock and turmeric–curry powder. Peel the daikon and carrot, slice into thin julienne strips with the mandolin and soak in a bowl of iced water.

MarinadePrepare the pickling liquid by heating up vinegar, water, sugar, salt, crushed coriander seeds and mustard seeds, 1 halved small red chilli and fresh coriander sprigs. Drain the daikon and carrots and reserve in a bowl, once the pickling liquid is heated up, pour onto the chopped vegetables and allow to pickle for half an hour. Heat some peanut oil in a frying pan, add a clove of crushed garlic and brown the meat evenly until well cooked. Once the meat is cooked, add a squeeze of lime juice and onion-chilli pickle. Slice the meat very finely and set aside; deglaze the pan with water and make a simple sauce. To garnish, slice the cucumber into thin strips, chop the fresh coriander, Vietnamese mint and spring onions finely, and chop up the peanuts roughly.

Vietnamese-French inspired “Banh Mi” sandwich

M a l a y s i a

656565

9 TH EDITION

Sandwich

66

Assemblyu Cut the bread in half v Place the mange-tout beans, and the comté crips w Spread the ham mousse using the kitchenaid x Put the quail eggs and the ham crips y Decorate with watercress/flowers.

Ingredients (for 1 sandwich)

Crois’sandwich Cooked ham 30g Grated Comté cheese 30g Mangetout peas 20g Fromage frais 15g 35% fat single cream 10g Cured ham 10g Red carrot 5g Radishes 5g Spinach 2g Watercress 1g Quail eggs 3 Lemon juice 4cl Flowers, paprika

PreparationPrepare the comté crisps and the ham crisps in the oven for 15min at 180°C.In the meantime, prepare the vegetables for garnish (radish, red carrot and spinach).Take the “hat“ off the quail eggs and prepare the whipped cream using the kitchenaid.Prepare the ham mousse (ham, fromage frais, whipped cream, seasoning).Poach the quail eggs.In the meantime, cook the mangetouts.

Croque Madame dans son Jardin

Fr a n c e

67

10 TH EDITION

Sandwich

68

Assemblyu Spread the beans on the bread and a small amount of the ketchup v Arrange the bacon and duck w Decorate with parsley.

Ingredients (for 1 sandwich)

Pavé tartine - Délifrance Héritage Canned plum tomatoes 135 g Duck thigh 80 g Haricot beans 45 g Streaky bacon 20 g Butter 15 g Icing sugar 5 g Garlic bulb 2 g Parsley 2 g Thyme 1 g Vegetable oil 80 cl Milk 25 cl Chinese 5 spices

PreparationDuck Confit.

Salt duck leg and cover with spices overnight. Rinse the leg. Bring oil to 100 degrees with some extra spices. Bake at 95°C for around 4hrs. Leave to cool in oil.

Haricot BeansAdd beans to a pan with the milk, some thyme and a bit of garlic. Simmer for 10 to 15min until evaporated. Roughly mash with a fork.

Tomato KetchupCook tomatoes 10 mins in a pan, bring to a boil. Push though a fine sieve and then back into a pan. Reduce for about an hour. Add the garlic, 5 spices and sugar. Reduce down to a ketchup consistency and then sieve, season.

Slice the bread quite thick, spread a little butter and garlic. Place the duck, bacon and buttered bread under the grill until the skin is crisp and bread browned on both sides. Shred the duck and then mix with a little ketchup and parsley. Heat the haricot beans slightly and set aside.

Open Cassoulet Sandwich

U n i te d K i n g d o m

69

10 TH EDITION

Sandwich

70

The Crois’duck Sandwich

Tu r k e y

Assemblyu Cut bread in half and toast both sides v Spread aioli on toasted bread w Place duck slices over, alternating with orange segments x Place the salad on top y Decorate with some pomegranate seeds and orange zest.

Ingredients (for 1 sandwich)

Crois’sandwich - Délifrance Nutrition Duck breast 30 g Orange 30 g Red pepper 20 g Red onion 10 g Pomegranate 5 g Egg yolk 5 g Garlic 5 g Olive oil 4 g Pomegranate sour sauce 2 g Dijon mustard 2 g Ginger 2 g Chilli flakes 2 g Sumac, parsley, coriander, dill, mint 1 g Canola oil 20 cl

PreparationSeason and sear duck breast in a hot pan, finish cooking (medium) in oven. Leave to cool, slice thinly. Heat chili flakes in canola oil to infuse, let cool. Roast red pepper, clean and puree. Blanch garlic cloves, puree.

Aioli preparation.Make aioli with the garlic puree, the roast chili puree, the Dijon mustard, the infused oil, and the orange juice and zest.

Salad preparationMake vinaigrette by mixing pomegranate sour sauce, olive oil, minced ginger, salt and pepper. Make the salad with herbs and sliced red onion, pomegranate seeds, orange zest and sumac, then toss it with vinaigrette.

71

1 1 TH EDITION

Sandwich

72

Assemblyu Spread the artichoke purée over the bread and add the tapenade v Arrange the slices of trout on top and sprinkle with mixed Mediterranean herbs w Add the slices of dehydrated bitter oranges.

Ingredients (for 1 sandwich)

Délifrance Héritage Multi-grain Lozenge Artichokes 150 g Sea trout 70 g Green olives 50 g Mediterranean herbs (lamium, urtica, red basil, watercress) 50 g Pomegranate 20 g Bitter oranges 20 g Vine leaves 15 g Salt 15 g Hibiscus 10 g Basil 10 g Pine nuts 10 g Pomegranate syrup 10 g Olive oil 5 g Garlic 5 g Sugar 5 g

PreparationBitter oranges: slice and dehydrate the bitter oranges.

Sea trout: place half of the sea trout skin-side down on the ice and coat with a mixture of salt, sugar, hibiscus, and basil. Leave to cook for 10h. Rinse the fish and slice it.

Artichoke purée: fry the peeled artichokes and vine leaves with garlic in olive oil. Leave to cool and blend.

Tapenade: prepare a brunoise with the olives and the peeled artichokes. Then roast the pine nuts. Mix together and add the syrup and pomegranate seeds and olive oil.

Blooming SpringTu r k e y

73

1 1 TH EDITION

Sandwich

74

Assemblyu Spread the bean purée over the bread, arrange the trout fillets on top, and add the red pepper balls v Make small domes of celery purée topped with a drop of carrot coulis w Add the olives, the braised celery, the onions, and the marinated cucumbers x Arrange the micro-greens and the pansies on top and drizzle with basil oil.

Ingredients (for 1 sandwich)

Panitaly Quinoa Ciabattina White beans 35 g Trout 30 g Milk 8 g Lemon 5 g Cream 5 g Distilled vinegar 5 g Sugar, salt 5 g Carrot coulis 4 g Onions 1 g Cucumber 1 g Grated olives 0,5 g Basil 0,5 g Agar-agar 0,5 g Celery 0,4 g Micro-greens 0,4 g Red pepper caviar 0,4 g Olive oil 0,3 g Thyme 0,2 g Pansies 0,2 g

PreparationBean purée: soak the beans in water for 12h, drain and transfer to a saucepan with the water, carrots, onion, celery, and the bouquet garni. As soon as it comes to a boil, collect the «foam» with a ladle, turn the heat down and leave to cook until it comes to a boil again.Celery purée: chop the celery and boil in the cream over a low heat. Season. Then blend and pass the mixture through a conical strainer.Carrot purée: collect the carrot juice and boil until it thickens.Red pepper caviar: collect the red peppers’ juice and bring to a boil. Add the agar-agar then mix and form small balls.Grated olives: bake the stoned olives at 80°C and leave to dry for 1h. Leave to cool then blend on a low setting.Basil oil: blanch the basil in hot water then plunge into ice water; drain then blend with olive oil. Pass through a conical strainer.Marinated onion and cucumber: peel the onion and cut it in 4, chop the cucumber and marinate them in vinegar, water, sugar, and salt for a day.Celery: peel it and braise.Smoked trout: cut into fillets, remove bones, then smoke.

FasoladaG re e c e

75

1 1 TH EDITION

Sandwich

76

Assemblyu Spread the escabeche and the amarillo paste over the bread, arrange the fish on top and finish with the Huacatay sauce.

El ChimbombazoP e r u

Ingredients (for 1 sandwich)

Quinoa Ciabattina Hake (Colin) fillet 60 g Yoghurt 15 g Red onion 10 g Olive oil 8 g Vinegar 8 g Romaine Lettuce 5 g Fresh chilli (aji amarillo) 4 g Huacatay (Tagetes minuta) 4 g Garlic, salt, pepper 2 g Dried chilli (aji panca) 1 g Ground cumin 1 g Oregano 1 g Rosemary 1 g

PreparationHuacatay sauce: mix together the yoghurt, blended huacatay, salt and pepper. Set aside.

Amarillo paste: cut the chilli pepper in two, scrape out the seeds. Boil twice. Peel and blend with salt and a little olive oil.

Escabeche: add a drop of oil, the crushed garlic, the ground chilli, salt and pepper, and cumin into a pan, then add the onions cut into big rings, and the sliced fresh chilli. Add vinegar, a pinch of oregano, and rosemary. Boil.

Hake fillet: cut the fish into slices and bake for 3 minutes.

77

1 1 EME EDITION

Sandwich

78

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DÉLIFRANCE S.A.99 rue Mirabeau – 94200 Ivry sur Seine – France