Farmersgirl Kitchen: Seasonal Cheese and Leek Flatbread Sandwich

Friday, 12 October 2012

Seasonal Cheese and Leek Flatbread Sandwich

Jacqueline has set us a slightly different challenge for this month's No Croutons Required, she says "I would like to focus on what is often served alongside soup or a salad. I am thinking of the humble sandwich. Toasted or plain, I would like you to come up with an interesting sandwich. The only stipulation is that it must be suitable for vegetarians."

Too few people understand a really good sandwich.James Beard

My Mum probably makes the best sandwiches, she always ensures that there was plenty of filling and that the filling goest right to the edge of the sandwich, the best way to achieve this is by cutting off the crusts. But I'm not going to make that kind of sandwich because ever since the early stages of the Great British Bake Off, I've been hankering to make some flatbreads.
I used the recipe for 'Magic Bread Dough' from Hugh Fearnly Whittingstall's River Cottage Veg Everyday.It's an interesting mix of strong and plain flour and something I haven't tried before.

There is plenty of dough to make several different flatbreads. For the dough for my sandwich I added some chopped rosemary. You can cook the flatbreads on a griddle but I put them in a hot (240C) oven for about 5-10 minutes.

This one is more like a pizza. I spread the dough with, one of my favourite sauces, Maggi Chilli and Tomato Sauce straight from the bottle. Then sprinkled over some grated Lockerbie Cheddar Cheese.

For the sandwich filling, I adapted Hugh F-W's Leek and Cheese Toastie from River Cottage Veg to lower the calorie count.

Leek and Cottage Cheese Flatbread Sandwich

15g butter
2 medium leeks, trimmed and finely chopped (white and pale green part only)
A couple of sprigs of thyme, leaves only
3 tablespoons of cottage cheese
1 tsp cornflour
50g cheddar
1 large rosemary flatbread
salt and freshly ground black pepper

Melt the butter in a frying plan and add the leeks. Cook gently until softened. Stir in the thyme. Mix the cornflour with some of the liquid from the cottage cheese and add to the pan, add the cottage cheese and warm through. Take off the heat and add two-thirds of the cheese .

Pile the leek and cheese filling onto one half of the flatbread and fold over, sprinkle over the rest of the cheese and place under a hot grill for a couple of minutes until the cheese melts.

Serve with salad

I served my sandwich with a Carrot, Cucumber and Apple Salad with chopped Pistachio nuts

To finish off, I'd like to show you the sweet flatbread that I made, using the basic dough a few dried apricots, chopped white chocolate and ground almonds.

After it was baked, I glazed it with honey and put it back in the oven for a couple of minutes.
I'm entering this for No Croutons Required run by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.

Herbs on Saturday run by Karen at Lavender and Lovage

and also for Simple and in Season, a seasonal challenge created by Ren Behan at Fabulicious Food, this month hosted by Franglais Kitchen

Labels: apples, apricots, carrots, flatbread, ground almonds, Herbs on Saturday, Leeks, No Croutons Required, salad, sandwiches, Simple and in Season, white chocolate

10 Comments:

At 12 October 2012 at 22:06 , Jacqueline Meldrum said...: They both look amazing Janice, I have to try them both!!! Wow, you gave me exactly what I wanted for this month's challenge :)
At 12 October 2012 at 22:17 , Janice said...: Thanks Jac. Just getting in the mood for our bread making class!
At 12 October 2012 at 22:22 , Susan said...: Have wanted to try flatbreads myself since GBBO episode...they eat things like this in Turkey where a lot of flat breads are served. The sweet one looks really good too.
At 12 October 2012 at 22:50 , Caroline said...: Oh yum, they all look delicious. I keep meaning to make that bread dough, it looks really versatile. My sandwiches are usually pretty dull!
At 13 October 2012 at 18:04 , Unknown said...: Gorgeous! I too have a hankering to make flatbreads after watching TGBBO and yours do look incredible. A great idea for NCR. I need to get my sandwich brain on!
At 13 October 2012 at 21:14 , Karen S Booth said...: What a GREAT recipe, perfect for NCR and for Herbs on Saturday too, thanks!
At 14 October 2012 at 14:05 , Chele said...: Fantastic, my mouth is watering at the mere thought of a bite. Pining this one!
At 15 October 2012 at 08:25 , Debs Dust Bunny said...: Oh yum!!!!! I am a bread head! This pushes all the right buttons for me. I've got to make this!
At 19 October 2012 at 19:26 , Lisa @FacelessFood said...: Lovely! You can't beat home made flatbreads.
At 7 November 2012 at 21:28 , Unknown said...: this sounds wonderful Janice, and a little like quesadilla's but so delicious. I love flatbreads and am bookmarking this for a weekend lunch.

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Farmersgirl Kitchen

Friday, 12 October 2012

Seasonal Cheese and Leek Flatbread Sandwich

Leek and Cottage Cheese Flatbread Sandwich

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