Fig Jam and Fennel Remoulade Sandwich on Sourdough Mixed Grains
Serves 1
Serves 1
Ingredients
2 slices Speedibake Sliced
Sourdough Mixed Grains Café Loaf
2 tsp lemon juice
1 tbsp white wine vinegar
½ tsp dijon mustard
pepper and salt to taste
1-2 tbsp olive oil
1 tbsp fig jam
100g porchetta, shaved
1 slice swiss cheese
½ cup fennel, julienne (when slicing the fennel, coat it in lemon juice to avoid discolouration)
4 orange segments, pith removed
1 radicchio leaf, finely sliced
1 tsp flatleaf parsley, sliced
1 tbsp aioli
Method
To make the dressing, in a small bowl whisk together half the lemon juice, the white wine vinegar, dijon mustard and some salt and pepper. In a slow steady stream add in the oil and continue to whisk until it is emulsified.
In a bowl mix together the fennel, orange, radicchio, and parsley, then dress with the salad dressing until all the leaves are coated.
To assemble the sandwich first spread the fig jam evenly across one slice of the sourdough, then top with the shaved porchetta, cheese, then top with the salad mixture.
On the other slice, spread the mayo evenly, then add to the sandwich to finish.
