November 24 | The Art of the Sandwich

A sandwich is so much more than two pieces of bread with something in between. It’s about good bread and all the layers that go in between.

In this class we will learn to make focaccia and the perfect bun to use for our sandwiches. We’ll use sourdough and baguettes from Bonjour Boulangerie as well. 

We’ll make our famous breakfast sandwich - which includes a delicious herbed sausage patty, aioli and onion jam. We’ll also make buttermilk fried chicken with a tangy coleslaw. 

We’ll use the focaccia to make a panini including a red pepper spread.

A sandwich doesn’t have  to be two slices of bread - we’ll make the perfect croque monsieur, and a classic French baguette with ham and cheddar. 

We’ll also make a couple of quick pickles, and talk about making the perfect Cubano sandwich and muffaletta and how to pack sandwiches so they don’t end up soggy,

For dessert - a classic Victoria Sponge - a sponge cake sandwiched together with homemade raspberry jam.

We’ll talk about sourcing the best bits for each sandwich too, lunch and picnic ideas too!