Discover the art of sandwiches with "The Great Sandwich Book

Yellow cheese, deli meat, and tomato are classic sandwich combinations. However, it's worth breaking the routine sometimes. The author of The Great Sandwich Book proves that a slice of bread or a roll can be transformed into a culinary masterpiece or even a dessert. Don't believe it? Then see for yourself.

In "The Great Sandwich Book," you'll find variations on classic sandwiches, bold ingredient combinations, and delicious ways to use leftovers. The book includes sandwiches for breakfast, lunch, and dessert. In total, there are over 100 recipes for brilliant sandwiches and their accompaniments. The author has also created recipes for bread, meats, fish, fillings, spices, marinades, and pickles, covering all possible components of sandwiches.

Ingredients:

            
• Soft bread, toasted
• Plenty of ice cream of any flavour, scooped from a tub with a spoon, not a scoop
• Lotus Biscoff cookie butter (crunchy, if you have the option)
• ½ teaspoon of Horlicks (or a cheap alternative under a store brand)
• Leftover nuts or crushed biscuits, if you have any available
• Salt
• Pomegranate molasses (thanks to Ottolenghi)

Instructions:

1. This amazing phenomenon is perfect for using up any kind of sweets you have on hand. Instead of cookie butter, you can use peanut butter, jam, or Nutella. Caramel in any form would be equally brilliant. You could make a Snickers version!
2. Honey, mascarpone, yogurt, pudding—everything is allowed. Give them a chance—it has potential!
3. Take the ice cream out 5–10 minutes earlier to allow it to soften. Also, prepare the toast as you want it to cool down before making the sandwich.
4. Spread cookie butter on both pieces of toast, then layer on a generous amount of ice cream.
5. Sprinkle everything with Horlicks, crushed nuts, or whatever else you have on hand, plus a bit of salt.
6. Drizzle everything with the wonderful sweet-and-sour pomegranate molasses and cover with the second slice of toast. Cut in half and enjoy.

Recipe from the book "The Great Sandwich Book"