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Devilled eggs

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Devilled eggs

10 minutes

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Spicy BBQ pork shoulder sliders

45 minutes

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30 minutes

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Indian curried mussels

15 minutes

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Prawn cocktail

5 minutes

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Summer white peach salad with smoky buttermilk dressing

5 minutes

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Potato blinis with salmon gravadlax two ways

1 hour

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Swiss Bircher muesli with caramel bananas

5 minutes

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Pan con tomate

5 minutes

Hot wings with blue-cheese dip

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Hot wings with blue-cheese dip

30 - 35 minutes

Kingklip Bahn Mi

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Kingklip Bahn Mi

15 minutes

Caesar Sandwich

Sandwich recipes

Caesar Sandwich

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Caesar Sandwich

By Abigail Donnelly

Serves 2 – 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the anchovy aïoli:

2 free-range eggs, separated
2 lemons, juiced
1 t Dijon mustard
8 anchovies
1 cup canola oil
4 T olive oil
50 g Parmesan, grated
1 loaf Woolworths sourdough, unsliced
3 heads baby gem lettuce, quartered
50 g Parmesan, grated
sea salt and freshly ground black pepper, to taste

Method

1. To make the anchovy aïoli, place the eggs, lemon juice, mustard and anchovies in a blender and process until smooth. Combine the canola and olive oil and gradually add to the blender until the aïoli is creamy and thick. Finish off with the Parmesan.

2. Slice the sourdough into 8 thick slices and start building the sandwiches.

3. Place a generous amount of anchovy aïoli on each slice, top with baby gem lettuce and finish with Parmesan. Season and serve.

Cook’s note: For a more traditional take, add Woolworths sliced free-range smoked chicken breast to your sandwich.

Find more sandwich recipes here.