Ham, Egg and Chip Sandwich with Apricot Harissa
To celebrate World Sandwich Day, we have created this monster of a sandwich. A hybrid of a British pub classic along with one of our signature pastes, Apricot Harissa. All stuffed between slices of focaccia, which yields mouthful after mouthful of contrasting flavours, textures and temperatures. You could play around with the ingredients by such as replacing the ham with merguez sausage (or go meat free), trying olives instead of gherkins or perhaps using one of our ketchups instead of harissa!
- Heat your oven to 200C fan/220C non-fan. Wash the potatoes and peel them (if you want) then cut into rounds about the thickness of a pound coin. Place in a colander and toss with a decent among of salt and leave for 10 minutes. Rinse off then pat dry with a kitchen towel. Place the potatoes on a shallow baking tray, add 5tbsp olive oil and mix so all the potatoes are covered in oil. Spread out in a thin layer and bake for 15 minutes, then take out and turn the potatoes over using a spatula, then bake for a further 5-10 minutes, so that most potatoes are crispy, but a few are still slightly soft.
- Whilst the potatoes are cooking, slice the gherkins and combine the soft butter and apricot harissa together in a small dish. Slice the focaccia horizontally and spread each slice generously with the Apricot Harissa butter.
- Once the potatoes are cooked, place a small frying pan on a medium to high heat and when hot, add 3tbsp olive oil. Carefully crack the eggs into the pan and fry on a high heat so the bottoms begin to crisp, spooning the hot oil over the top to set the yolk, while keeping it runny. Once cooked, remove from the pan and place on kitchen towel to absorb excess oil.
- Assemble the sandwich by laying the ham on top of the harissa butter, top with a layer of gherkins, place the egg on top of this, then cover with thick layer of potatoes. Place the top slice of focaccia on top and gently press down to keep everything in check, then eat!