Crave Magazine

Ultimate Summer Sandwich Recipes

The Paul Hollywood Ready to Bake Rolls are the perfect base to create some top summer sandwich recipes to enjoy over the holidays.

From flavours of the Caribbean with Creole chicken & charred corn to Italian-inspired Ndjua scrambled egg rolls, or a twist on classic with Brie and Pear, there are options for every taste…

Rustic Rolls with Creole Chicken, Slaw and Charred Corn

SERVES: 4

TAKES: 1 hour

INGREDIENTS:

1 pack Paul Hollywood Ready To Bake Rustic Rolls

For the Chicken:

For the Slaw:

2 Corn Cobs:

METHOD

  1. Toss the chicken thighs in the lime juice and set aside
  2. Mix the paprikas, all the herbs, cayenne, salt and pepper in a large bowl then add the chicken thighs. Toss to coat then cover and marinate in the fridge for at least half an hour (but longer is better)
  3. Make the slaw by combining all the ingredients together in a bowl then pop in the fridge
  4. Preheat the oven to 180˚C fan. Place the marinaded chicken thighs into a roasting tin or oven dish and cook for 20 minutes
  5. Meanwhile rub the corn with a little oil and char in a hot frying pan for 15 minutes, turning regularly
  6. Increase the oven temperature to 200˚C and add the rustic rolls on a separate tray. Cook for 10 minutes then take the rolls out and check the chicken is completely cooked through. Cook for a little longer if needed
  7. Slice the charred corn into rounds, drizzle with a little extra olive oil and scatter over some of the spring onions and red onions
  8. Split the warm rolls and add a generous spoonful of slaw to each one. Slice the chicken thighs into chunky pieces and add to the rolls then sprinkle over a few spring onions and some sliced green pepper. Serve with the charred corn on the side and wedges of lime to squeeze over

Crab, Avocado and Chilli Mayo Multi-Seed Rolls

SERVES: 4

TAKES: 15 mins

INGREDIENTS:

METHOD

  1. Preheat the oven and bake the Multi-Seed rolls according to the pack instructions.
  2. Add 25g of the white crab meat to a bowl with all of the brown crab meat
  3. Add the mayonnaise, lemon juice, red chilli and parsley to the bowl and mix with the crab meat
  4. Once the rolls are baked, slice in half and layer on some spinach leaves to the base of the roll
  5. Spoon on the crab mayo mix on top of the spinach before topping with the sliced avocado and the remainder of the white crab meat

Nduja Scrambled Eggs with Chives Crusty Rolls

SERVES: 4

TAKES: 15 mins

INGREDIENTS:

METHOD

  1. Preheat the oven and bake the Crusty Rolls according to the pack instructions.
  2. Whilst the rolls are cooking crack the eggs, milk and chopped chives into a jug, season with salt and pepper and whisk together
  3. Add the butter to a medium pan and put on a low heat
  4. When the butter starts to bubble pour in the egg mix and stir slowly with a wooden spoon or spatula until the eggs are slightly runny. Remove from the heat but leave the eggs in the pan so that they will continue to cook
  5. Cook the spinach until wilted
  6. Once the rolls are baked, spread the nduja paste onto the base of the roll and top with the wilted spinach and scrambled egg

Rustic Rolls with Pulled Pork with Black Beans and Pico de Gallo Salsa

SERVES: 4

TAKES: 4.5 hours

INGREDIENTS:

1 pack Paul Hollywood Ready To Bake Rustic Rolls

For the Pico de Gallo:

For the Pulled Pork:

To serve:

METHOD

  1. To make the Pico de Gallo, mix all the ingredients together in a bowl with some seasoning and chill in the fridge whilst you make the pulled pork
  2. For the pulled pork, pre heat the oven to 140 C (fan)
  3. Put all of the ingredients for the pulled pork in a bowl and mix together
  4. Spread over the pork shoulder and put into a casserole dish, cover with a lid and place into the oven for 4 hours or until it falls apart with a knife
  5. Transfer the pork to a board to rest, then shred with two knives
  6. Warm the black beans in their water and mix with the pulled pork
  7. Bake the Paul Hollywood Rustic Rolls according to pack instructions and then slice in half
  8. Cover the base in the Pico de Gallo and some fresh coriander
  9. Top with the pulled pork before layering on the sliced avocado and pickled red onions
  10. Serve with any leftover Pico de Gallo and pulled pork

Brie, Pear and Roasted Hazelnut Crusty Rolls

SERVES: 4

TAKES: 15 mins

INGREDIENTS:

METHOD

  1. Preheat the oven and bake the Crusty Rolls according to the pack instructions.
  2. Whilst the rolls are cooking thinly slice the brie and the pears
  3. Once the rolls are baked, slice in half before layering the sliced brie and chopped hazelnuts onto the base of the roll
  4. Place the base of the roll under the grill for a couple of minutes to allow the brie to melt
  5. Top with the sliced pear and some fresh rocket to serve

Runner Bean, Beetroot & Goats Cheese Salad Multi-Seed Rolls

SERVES: 2

TAKES: 30 mins

INGREDIENTS:

For the dressing:

METHOD

  1. Preheat the oven and bake the Multi-Seed rolls according to the pack instructions.
  2. Put the pecan nuts on a small tray and add to the oven for the last 5 minutes of cooking to toast. Leave to cool then roughly chop
  3. Meanwhile, cook the sliced beans in a steamer or small pan of boiling water for a few minutes until just tender, then drain and quench in cold water. Drain and set aside
  4. Make the dressing by mixing the olive oil, honey and orange juice together in a small bowl. Add half the zest and season with a pinch of salt and pepper
  5. Add the salad leaves to two large plates or shallow bowls. Scatter over the peppers, tomatoes and carrot then add the wedges of beetroot and cooled runner beans. Arrange the goats cheese on top
  6. Drizzle over the dressing and scatter over the pecan nuts and thyme leaves. Serve with the warm multi-seed rolls on the side

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