lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
1 Tlbsp Sliced sage (Fresh)
4 Tlbsp butter (soft)
4 good slices of Sourdough (on the angle)
1 Granny smith apple
2 Tlbsp caster sugar
1 Tlbsp butter
Juice of ½ lemon
1 tsp Cider Vinegar
Six 5mm Slices of roast pork
Ready in 15 minutes
Mix the sliced sage and the 4 Tlbsp of butter together until combined, then take two pieces of the sourdough and butter one side with the sage butter this will be the top of each toastie.
Peel and quarter and remove the core from the apple then slice into 12 pieces heat a medium fry pan to a high heat and add the caster sugar to make a caramel once the caramel is golden brown add the butter .
Tip: when making a caramel in a pan don’t stir otherwise the sugar will crystallize, just move the melting sugar with the pan.
Once the caramel is formed add the 1 Tlbsp of butter and move the pan to incorporate with the caramel, add the sliced apple and cook for 4-5 minutes then add the lemon juice and the vinegar and cook for a further 2 minutes, remove from the stove and divide the apple’s evenly between the two slices of sourdough that aren’t buttered, finish with the roast pork lightly season then top with the sourdough that has the sage butter on top.
Cook in a hot sandwich press until golden brown and serve sliced in 2 with a knob of sage butter.
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