Sandwich guru: Adam Gilbert
A lot of time is spent here at the SoHo Sandwich Co working with both our chefs and numerous bread suppliers to create interesting combinations of fillings with the right bread to bring out the flavour. We need to use a perfectly balanced selection of flavours and textures to make the customers keep coming back.
Over the last six months we have been working with an Italian master baker based in Rome, who uses a traditional Roman method of baking bread, with '00' flour. He manages to create wonderful slabs of pizza bianca, inspiring us to come up with some really interesting fillings to complement the bread. Here is the Spianata - great for summer.
There are wonderful plum cherry tomatoes in season right now, which we slowly roast in the oven with lemon, thyme and sea salt. Then we add English wild rocket pesto, which is not too expensive to make as there is an abundance of English rocket available at present. However, make sure you use a good-quality olive oil and an equally high-standard shaved Parmesan cheese.
Ingredients
Slow-roasted plum cherry tomatoes 40g
Thinly sliced prosciutto 60g
Sliced buffalo mozzarella 40g
Wild rocket pesto 40g
Toasted pine nuts 10g
- 07 - 09 September, 2008
Speciality & Fine Food Fair - 15 September, 2008
The 2008 Baking Industry Awards - 17 September, 2008
Manufacturing performance masterclass - 20 September - 05 October, 2008
British Food Fortnight - 21 - 23 September, 2008
SIGEP USA - 25 September, 2008, 16:30 - 21:30
Introductory Bread Making Course
