The ‘Next-level’ Sandwich – Porcini, Chorizo and Rooibos Smoked Walnuts
This is a lesson on how to take your ingredients to the next level. For instance butter – notch it up a level by simply whipping herbs and spices into it. Try smoking your nuts to bump up their flavour and add another dimension to whatever you’re making. Pickling your veges is also a great way to level up simple ingredients.
This sandwich definitely takes simple ingredients and powers them up a notch. You’re going to want to try this!
Porcini and Chorizo Sourdough Sandwich
For the quick pickle:
1 large porcini mushroom, sliced thinly
½ cup white wine vinegar
1 teaspoon cumin seeds
½ teaspoon oregano
2 teaspoon sugar
For the Sandwich:
½ teaspoon smoked paprika
¼ teaspoon chilli powder
100g salted butter, room temp
½ tub crème fraiche
1 lemon, zest
1 granny smith apple, sliced
lettuce leaves (your fav)
rooibos-smoked walnuts, chopped *see note
sourdough rye loaf
For the pickle, place the mushrooms in a jar. Heat all the ingredients and then pour over mushrooms and leave for 5-10 minutes.
To make the sandwich mix together the butter, smoked paprika and chilli powder with a spatula until combined. Spread a thick layer of the butter onto slices of bread. Top with dollops of crème fraiche and some freshly zested lemon.
Next, add your favourite lettuce leaves and top with slices of chorizo and apple. You can warm the chorizo in a pan but it’s not necessary. Add pieces of the pickled porcini and lastly top with the smoked walnuts. Sandwich with a piece of buttered bread and enjoy!
*For how to DIY smoke at home & for the Rooibos-smoked walnut recipe head over to my facebook page