Food

Nigella creates a sandwich recipe for Lena Dunham and anyone else who can't cook

Published

Introduction from Lena Dunham:
“I’m a hopeless cook and have no relationship whatsoever with my kitchen apart from pigging out in there. But I can make a sandwich, kind of. This one’s delicious, full of protein and even I can do it. Nigella’s one of my favourite living persons. I emailed her and she’s so nice. She said, ‘If you ever need a mum in England, you can come over.’ I was like, ‘I can’t believe I’m emailing with Nigella.’ I saw her shoot when she was guest editor of Stylist, with the salted caramel, and it was f**king incredible. Team Nigella!”

Ingredients (serves 1)
 

  • 2 slices from a white bloomer loaf
  • 1 tsp or dash of groundnut oil, or any flavourless oil
  • 4 rashers of American-style thin bacon
  • 2 tbsps Farrington’s Mellow Yellow mayonnaise
  • 1 tsp English mustard
  • Slices cooked turkey breast
  • Sprinkling of sea salt flakes
  • 1 tsp mango chutney
  • 2 leaves torn from a head of radicchio

Method

Step 1: Cut two generous slices of bread – cut the bloomer on the diagonal to get a bigger surface area to work with.

Step 2: Heat a frying pan with the oil and fry the bacon until crisp. Transfer to a kitchen-towel-lined plate to absorb any excess oil. In the meantime, lightly toast the bread (you want some colour, but no crunch).

Step 3: Measure out the mayonnaise in a bowl and then whisk in the mustard. Taste to see if you want to make it more fiery and, if so, add more mustard.

Step 4: Spread one of the slices of bread with half the mustard mayo and start to load with your filling.

Step 5: Arrange two rashers of bacon and then your turkey slices. Sprinkle over a little salt before smearing the meat with mango chutney.

Step 6: Add the radicchio, then the rest of the bacon. Spread the second piece of toasted bread with the remaining mustard mayo and place on top of the sandwich.

Step 7: Cut in half, pressing down with a firm hand so the sandwich stays together while eating.

Share this article

Author

Other people read

More from Food

More from null