It’s that time of the year when all that is good about that traditional, tasty and typically easy to prepare lunchtime meal – the sandwich – is celebrated nationwide.

Yes, British Sandwich Week 2016 (8 – 14 May) is almost upon us, which means that the iconic sandwich (sarnie, sanger or, if you’re Scottish, ‘piece’) is to be given a week-long acknowledgement.

Let’s face it, everyone loves a sandwich. And with so many types of fabulous fillings and lovingly baked breads available to concoct that perfect blend of flavours, it really has to be one of the most universal (and universally loved) meals.

In fact, the British Sandwich Week website claims that the British alone consumer a whopping 11.5 billion sandwiches each year – that’s almost twice the global population. Not only that but over 3,500,000,000 sandwiches were purchased from retail outlets for a total of £7,850,000,000!

Now, everyone at John Ross Jr loves a sandwich but when there are so many fantastic ingredients readily available from artisan producers to make your own sandwich – and to the highest quality, too – why pay double the price for half the flavour?

To make it easier for you we’ve listed our top three interesting smoked salmon sandwich ideas so that you can spend less money on buying ready-made sandwiches – and more money on the best quality ingredients (and yes, that includes John Ross Jr smoked salmon).

Smoked salmon and cream cheese sandwich

This is pretty much the entry-level smoked salmon sandwich. Everyone knows that smoked salmon and cream cheese is a winning combination. However to not include it here would be the equivalent of excluding the bacon sandwich from a top 10 list of the UK’s favourite sandwiches.

Serves 2

 

Ingredients

2 heaped tablespoons of cream cheese (one for each sandwich)

4 slices of the highest quality bread (fresh granary would be our choice)

100g pack of John Ross JR’s traditional smoked salmon

1 teaspoon of capers (chopped) for eh sandwich

Fresh lemon

Cracked black pepper

 

Method

 

Spread the cream cheese over one slice of bread for each sandwich. Sprinkle the capers on top, before adding a layer of smoked salmon. Then add a twist of fresh lemon and a sprinkle of black pepper. Add the remaining slice of bread on top. Slice and serve.

 

Smoked salmon and goat’s cheese sandwich

Two big flavours in one sandwich. What more could you ask for?

 

Serves 2

 

Ingredients

 

100g pack of John Ross JR’s traditional smoked salmon

4 tablespoons of goat’s cheese

3 tablespoons of natural yoghurt

12 finely sliced cucumber slices

Fresh lemon

4 slices of fresh bread (again, granary would be our preferred option)

Cracked black pepper

Small handful of chopped dill

 

Method

Mix the cheese with the yoghurt in a bowl. Spread one slice of each sandwich with the mixture. Layer on the smoked salmon and then top with a layer of cucumbers. Give each sandwich a twist of lemon and a sprinkle of pepper. Slice the sandwich in two and serve.

 

Smoked salmon, asparagus and poached egg sandwich

 

Serves 2

 

Ingredients

 

4 slices of bread

1 bunch green asparagus

1 teaspoon olive oil

2 eggs

4 tablespoons of feta cheese

100g smoked salmon

 

Method

Poach the eggs (approx. 3 minutes) and boil the asparagus (approx. 3 minutes). Whilst they’re boiling, toast the bread and crumble the feta cheese. When all the ingredients are ready, layer the bread with smoked salmon, and then place a few pieces of asparagus on each slice. Crumble the topping with feta cheese, making sure it falls between the gaps, and then top with the egg. If you’re feeling brave place the remaining half of the sandwich on top and eat as you would a normal sandwich – but beware, it could get messy. If not, eat with a knife and fork and keep the second slice on the side, using it to clean up that lovely poached egg yolk.

 

Do you slice your sandwiches into triangles or rectangles? Let us know via our Facebook Page or @JRJsmokedsalmon.