Every day, week and month seem to be ‘sponsored’ by something these days. ‘Something Awareness Month’ or ‘National Something Week’ – surely I can’t be the only one who was happy when Tuesday was just plain, old boring Tuesday? Having said that, something I can TOTALLY get on board with is British Sandwich Week.
Running from 8th to 14th May, British Sandwich Week (#BritishSandwichWeek) is a week long celebration to recognise the humble, but iconic sandwich. To get into the spirit, the guys and gals at baking gurus Warburtons got in touch to see if I wanted to be involved in their bread-based campaign. I didn’t have to think twice.
Along with six other bloggers, I was asked to create my very own sandwich using some of Warburtons’ products. I was sent a hamper which contained a variety of bread rolls – or baps, bread buns, barms etc, depending on where in the country you live – and a supermarket voucher for ingredients. The plan was for each blogger to write about their sandwich recipe and share it for the world to marvel and drool over.
My assigned day was Saturday – the last day of British Sandwich Week – meaning that I was under gigantic pressure to end the week with a bang by delivery a sandwich of epic proportions. Hopefully I’ve achieved that with my meat extravaganza which I’ve nicknamed ‘The Three Little Pigs’ because it comprises of chorizo, bacon lardons and, wait for it, a pork loin steak! It’s not dainty. It’s not pretty. It’s not elegant. It’s just a lot of meat on bread. Yummers.
I’m no stranger to a pork chop sandwich having stumbled upon this creation one evening when we didn’t have much food in the house. However, I’ll admit that I’d never added chorizo and bacon until trying it out for British Sandwich Week, so it was somewhat of an experiment – albeit a very tasty one. Despite having not tried it before, I was pretty confident – if there’s one thing I’ve learnt in my 31 years on this planet, it’s that bacon and chorizo improves any recipe.
Pork chop? Check. Chorizo? Check. Bacon? Check. Sub roll? Check. The combination is quite frankly bloody awesome. The meatiness of the pork loin, the salty bacon and the spice of the chorizo come together perfectly within the soft, white roll to create a hot sandwich that would have the big bad wolf salivating from ten miles away.
Sound good? Then check out the very simple recipe below:
- 1 x Warburtons White Batch Sub Roll
- 1 x Pork Loin Steak
- 25g Bacon Lardons
- 25g Chorizo
- Butter (for spreading on sub roll)
- Smoked Paprika (for sprinking on pork loin)
1) Fry the pork loin on a medium temperature for 3-5 mins on each side
2) Add the bacon lardons and diced chorizo to the pan. Fry for 1-2 minutes.
3) Cut the Warburtons sub roll in half and butter each side.
4) Cut the pork loin in half, then place on the sub roll. Top with the chorizo and bacon. Don’t be afraid to drizzle some of the porky juices from the pan onto the roll.
5) Eat and enjoy!
You can check out the other bloggers’ creations as part of Warburtons campaign for British Sandwich Week below:
Sunday – ET Speaks from Home – Strawberry Cream Cheese Sandwich
Monday – Foodie Quine – Avocado, Egg, Bacon, Butter Bean & Garlic Mayo Sandwich
Tuesday – Recipes From A Pantry – Radish, Avocado and Egg Mayonnaise Sandwich
Wednesday – A Glug of Oil – Firey Chicken Club Sandwich with Fresh Zesty Mango Salsa
Thursday – Mad House Family Reviews – Bagel Heaven
Friday – Eats Amazing – Oven Baked Chicken Tikka Wraps
N.B. This is a collaborative post written with Warburtons.[jetpack_subscription_form subscribe_text=”Like what you’ve read? Want more? Pop in your email to get all of the latest posts.”]