Pepper Salmon, Onion Ring & Gravy Sandwich
with Dijon Mustard & Cheesy Potato Wedges
- Milk
- Fish
- Sulphites
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Sesame
- Wheat
If you’ve been craving some good ol’ pub classics like onion rings, a tender salmon and gravy, then put down your keys, there’s no need to leave home. You can have all of these, the crispy onion rings, rich gravy and salmon peppered just the way you like by serving them in a sub, ready to go in your very own kitchen.
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
1
Tomato
1
Cheddar Cheese
(Contains: Milk)
280 g
Salmon
(Contains: Fish)
1 packet
Red Wine Jus
(Contains: Sulphites May be present: Eggs, Milk)
1 packet
Dijon Mustard
3
Potato
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame)
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
½ cup
boiling water
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes.
• While the wedges are baking, slice tomato into rounds. Slice onion into 1cm-thick rounds, then separate into rings. • In a medium bowl, combine the plain flour and a generous pinch of salt and pepper. Add onion and toss to coat. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess flour from onion and cook in batches, turning occasionally, until golden, 5-7 minutes. Transfer to a paper towel-lined plate.
• In a second medium bowl, combine salmon, crushed peppercorns, a generous pinch of salt and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• In a large heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • In a third medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Toast sourdough slices to your liking.
• Slice the peppercorn salmon (if preferred). Spread panini base with some dijon mustard. • Top with salmon, tomato, onion rings and dressed salad leaves. Spread top half of panini with mayonnaise. • Serve with cheesy potato wedges. Enjoy!
