The ultra-convenient sandwich, a staple since its creation in 1762 by the Earl of Sandwich, has been left on the shelf in recent years; sidelined as a lunchtime favourite, replaced by trendy options like buddha bowls, salads, sushi and soups.
But the overshadowed classic sarnie can – despite its simplicity – off er up carb-packed fuelling and easy protein, essential for a midday energy boost. Thankfully the sandwich is on the rise again, with the likes of Max Halley elevating sandwiches into full-blown meals one more. “While working in Michelin-starred places, I realised that no one had thought about the content of a sandwich as a chef might think about a plate of food,” explains Max. “I wanted to open a restaurant that allowed other people to do what I enjoyed doing: staying up late eating sandwiches, having a few drinks and not getting ripped off in the process.”
With those basic principles he launched Max’s Sandwich Shop – re-establishing the much maligned sarnie and becoming a Sunday Brunch regular and cookbook author in the process.
We will never put CHERRY TOMATOES in a sandwich, because you end up with one bite that is all cherry tomato and the next bite is NONE!
“Remember, anything can go in a sandwich,” says Max. “Don’t be preoccupied with what things are or aren’t – but with they can and could be. Think of all the opportunities for deliciousness loitering in the cupboards or refrigerator. Take them out and slap them between two bits of bread with carefree abandon.”
Max’s Sandwich shop has rocketed thanks to a sarnie army of loyal customers and the Sandwich King’s unique recipe for success. “Hot, cold, sweet, sour, crunchy, soft – if you have all six of those components in a thing, it’s heaven. We’ve all had that moment after taking a bite or a sip of something – BAM! Deliciousness. Now that’s why I love sandwiches!”
Try Max’s Ham and celeriac rémoulade sandwich recipe.
