The butterfly sandwich – a true classic recipe

Posted on Jan 1st, 2024

by Joseph Bicknell

Categories:

Sandwich Recipes

the butterfly sandwich a true classic recipe

Last Updated on March 31, 2024

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Preparation time: 30 min

Baking time: 0 min

Total time: 30 min

When hunger tends to get the better of you, a sandwich is a quick fix – with a few swift movements, you can have a meal or snack ready and your worries over. Simple, isn’t it?

We thought we’d make a special sandwich! The kind that would be perfect as an appetizer or snack at a party, and would make the guests smile with approval.

In the spirit of the previous year’s anniversary of the Republic, we chose potatoes, quince and a nice dark bread as the main ingredients for the sandwich. The mousse onion and sour cream sauce require a little more carving, but the result is worth it! With a few clever tricks, we turned an ordinary turbot sandwich into a very special treat. This sandwich inspired by traditional flavours disappeared from our table in no time!

The fresh radish sprouts we sprinkled on the sandwich before serving were a real talking point. The little radish sprouts look lovely on the sandwich and the strong radish flavour of the sprouts is unexpected. Sprouts are a great way to add different flavours to a sandwich, as each plant sprout has a specific flavour – radish sprouts have a radish flavour, bean sprouts have a bean flavour and so on! What’s more, the sprouts are packed with all sorts of beneficial substances and vitamins.

The blue potato also caused a stir, tasting like a potato but looking much more exciting. We would definitely recommend using blue potatoes when serving this sandwich on the occasion of the Republic Day – with black bread and white sour cream sauce, this appetizer will create just the right atmosphere on the festive table. A true classic, in a new moon!

Contents hide

1 Ingredients

2 Sweet onion

3 Sour cream dressing

4 Smoked bread

Ingredients

any kind of grain or crust bread

half a packet of kilu

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2 blue potatoes

rice sprouts

thyme

chives

butternut

mushroom onion (water, olive oil, onion, salt, pepper, honey, blackcurrant syrup, lemon juice)

Sour cream sauce (salt, pepper, herbs, green onion, thick sour cream)

Sweet onion

Chop 1 red onion larger than average. Put it in a pot with 2 tbsp water and 2 tbsp olive oil. Bring to the boil. Then add half a teaspoon of salt, a pinch of pepper. When the onion starts to lose colour, add 1 tbsp honey, 2 tbsp blackcurrant syrup and 1 tbsp lemon juice.

Sour cream dressing

Mix salt, pepper, herbs, chopped green onion and thick sour cream.

Smoked bread

Mix potatoes. Allow to cool slightly and cut into slices.

Simmer the quail eggs for 2 minutes. Then run them under cold water and peel carefully, as the egg is runny inside and the peel will come off with difficulty.

Use the bottom part of the peel to peel the egg. Cut off the curved parts and make the loaf as square as possible. You can make one long loaf or individual loaves.

Then start stacking the ingredients on top of the loaf. Start with the potatoes and the kilos, then add the quail eggs and the jam. Top with sour cream sauce, radish sprouts and thyme. Top with a sprinkling of chives.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.