The weather’s getting warmer, picnic season is a upon us and it’s time to get creative with the kinds of snacks you’re going to bring to show off to your friends at all those boozy Edinburgh Garden picnics you’ve just been invited to. We highly recommend giving this sandwich a shot – it’s a winner.
– 2 slices crusty white bread or a small baguette (PLEASE NOTE: if you’re making this at home, this is really delicious on toasted white rye bread)
– butter, softened, for spreading
– ½ chunk Meredith goat’s fetta
– 2 very thin slices crumbly cheddar
– a good squeeze of kewpie mayonnaise (or any good quality whole egg mayonnaise)
– 2 cos lettuce leaves
– 3 slices good quality mortadella (with or without olives)
– 1 dill pickle, sliced lengthways
– 1 spring onion, chopped
– cracked pepper
For the olive spread:
– 1 cup pitted green olives
– 2 cloves garlic
– 1 tbsp light olive oil
– juice of 1 lemon
– ½ red chilli
To make the olive spread, place all ingredients in a blender and pulse. You can make it as chunky or as smooth as you like, so long as it spreads on the bread.
To assemble the sandwich, butter both slices of bread. On one of the pieces, spread a good amount of the olive spread. On the other, build your sandwich – smush and spread the fetta onto the bread, then place the cheddar, the mortadella slices, two or three pickle slices, a sprinkling of spring onion, the lettuce leaves, a squeeze of kewpie and then some cracked pepper. Place the lid of the sandwich on top, slice in half and serve immediately. Delicious!!!
TIP: If you’re making this for a picnic, we highly recommend preparing all the ingredients beforehand and then assembling the sandwich when you’re ready to eat to prevent the lettuce/bread from getting soggy. Enjoy!