Phil Vickery's Sandwich Masterclass

Published Monday, 12 May 2014
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It's Sandwich Week and Phil Vickery is back in the This Morning kitchen to share some exciting recipes that are sure to make you fall in love with the humble sandwich all over again.

4 people
Preparation time
20 minutes
Cooking time
15 minutes
4 people
Preparation time
20 minutes
Cooking time
6-8 minutes
About 20 rolls or two loaves
Preparation time
Approx. 20 minutes
Proving time
Approx. 1 hour in total
Cooking time
Approx.15-20 minutes

Club Sandwich


  • 12 slices of bread, crusts on
  • 2 chicken breasts, cooked, or left over roast
  • 2 tbsp olive oil
  • a few sprigs of rosemary
  • salt and freshly milled black pepper
  • 8 ripe, baby plum tomatoes
  • 100g Iceberg lettuce, chopped very finely
  • 4 tbsp good quality mayonnaise
  • 8 rashers of dry cured bacon
  • 2 tbsp maple syrup


  1. Heat the grill, and lay the bacon out on the grill pan, drizzle over the maple syrup and gently grill until nice and crispy, but not burnt, keep warm.
  2. Toast the bread and keep warm.
  3. Mix the iceberg and mayonnaise together, thinly slice the tomatoes.
  4. Lay one piece of toast on a chopping board, spoon on a little lettuce and mayonnaise, top with two rashers of bacon and a few tomato slices.
  5. Lay on the next slice of toast, a little more lettuce, sliced chicken and a few more slices of tomato. Make sure you season each layer with plenty of salt and pepper.
  6. Cut into triangles and skewer with frilly cocktail sticks, serve immediately.
  7. The only thing to drink with these delicious sandwiches is a very cold beer.

Freshwater Prawn Burger Sandwich


  • 2 tbsp olive oil
  • 1 small onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 tbsp finely grated fresh ginger
  • 500g freshwater prawns, shelled and de veined
  • 1 medium egg white lightly beaten
  • 2 tbsp mayonnaise
  • finely grated zest and juice 1 large lime
  • pinch chilli powder
  • pinch ground pepper
  • couple pinches salt
  • 2 tbsp sesame seeds
  • 2 tbsp black onion seeds
  • 8 burger rolls or baps


  1. Soften the onion, garlic, and ginger in the olive oil over a medium heat.
  2. Once cooked, cool.
  3. Really finely chop or better still mince the prawn flesh, the finer the better, and then place into a bowl.
  4. Add the egg white, mayonnaise, juice and zest of lemon and season well with the chilli, pepper and salt.
  5. Mould into 8 small balls then flatten slightly. Press in the sesame and black onion seeds
  6. Heat the butter and oil in a frying pan and gently sauté the burgers for a minute or two on each side, do not overcook.
  7. Serve in small burger buns or baps.


  • 1 ripe avocado
  • 6 tbsp thick Greek yogourt
  • 1 clove garlic, peeled and finely crushed
  • 2 tsp sweet chilli jam, or sauce
  • 1 tbsp (any) vinegar
  • salt
  • pepper


  1. Make the sauce by peeling and chopping the avocado flesh into ½ cm pieces, place into a bowl.
  2. Crush slightly with a fork, then mix in the yogourt, garlic, vinegar and salt and pepper, mix well.
  3. Serve on the burger

Malted Brown Bread


  • 550g malted brown flour
  • 10g salt
  • 400mls warm, bottled water
  • 7g quick acting dried yeast
  • 10g castor sugar
  • 50g melted unsalted butter or olive oil


  1. Place the flour and salt in a mixing bowl and mix well.
  2. Mix 300mls of each of the water add the yeast, sugar and melted butter.
  3. Pour into the flour and mix well to a soft dough.
  4. Check the consistency and add a little more liquid to form a soft dough but not too sloppy. Its always very difficult to give exact measurements when talking about flours. All flours have different absorption rates, so its best to err on the side of caution.
  5. Knead the dough well for at least 5 minutes non stop to work the gluten. It was a strict rule when I was an apprentice.
  6. Then return to the bowl and cover with cling film and leave to prove in a warm place until about doubled in size. This should take about 25-30 minutes.
  7. Once proved, cut into 2 pieces and shape into loaf form. Place into 2 buttered loaf tins.
  8. Cover with cling film and prove until about doubled in size roughly, again about 30 minutes. Do not over prove.
  9. At this point pre heat the oven to 220°C, Gas 7
  10. Dust with flour the slash the tops with a sharp knife, 2 or 3 times.
  11. Bake in the pre heated oven for 15 minutes, the turn down the heat to 200C and cook for a further 10 minutes, or until light brown, golden and cooked.
  12. Once baked cool on wire racks and just re warm in a moderate oven before eating.
  13. Hot bread straight out of the oven is not good to eat. It needs to cool completely, and then re warmed for a perfect result. They also freeze well.
© UTV News
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