Epic sandwiches to spice up your week
Heading back into the humdrum monotony of the regular working week after a summer break of beaches, barbecues and bacchanalia can leave you feeling a little, well, flat. What you need is something to bring a touch of excitement to your workday. Here to spice things up and add some heat to your lunchtime is TRUFF. The hot sauce brand has opened up its little black book of sandwich recipes to offer you some epic sambos that’ll get you through the week with a spring in your step. Who said sandwiches had to be boring?
Originally founded in the US, TRUFF immediately went viral for its cutting-edge flavour and pop culture appeal. The brand quickly became the fastest-growing company in the hot sauce space due to its distinctive flavour profile that blends truffles and chilli together in the perfect combination. Now TRUFF is here in Australia, ready to fire up your taste buds. Try these sandwiches and see if they’ll making being back at work less of a bore.
TRUFF lobster roll
110g salted butter, melted
1 tbsp TRUFF Hot Sauce
1-1.5kg lobster cooked and picked
4 hot dog rolls
2 tbsp salted butter, softened
1 cup baby leaf lettuce
2 tablespoons fresh spring onions, chopped
1 whole lemon, cut into wedges
1. In a large bowl, whisk together butter and hot sauce. Set aside and keep warm.
2. Cut lobster meat into large chunks. Toss in TRUFF butter to coat. Keep warm.
3. Spread buns with butter and toast in an extra-large pan until golden brown and toasty.
4. Fill each roll with baby lettuce and top with heaps of TRUFF buttered lobster. Garnish with spring onions and serve with some lemon wedges for a citrus squeeze.
TRUFF pork katsu sandwiches
¼ cup tomato sauce
¼ cup Worcestershire sauce
1 tbsp brown sugar
2 tsp TRUFF Hot Sauce
4 cups vegetable or canola oil for frying
4 each boneless pork loin chops
1 cup plain flour
1 tsp salt
2 eggs, beaten
1 tbsp rice wine or mirin
2 cups panko breadcrumbs
1 cup green cabbage, shredded
½ cup spring onions, shredded
1½ tsp lemon juice
8 slices thick white bread, toasted
1. In a medium bowl, combine tomato and Worcestershire sauce, brown sugar and TRUFF sauce. Whisk until blended. Keep sauce refrigerated until ready to serve.
2. Heat oil in a large pot or deep fryer over medium-high heat. Pat pork chops dry with paper towels. Using a meat mallet, gently pound the pork chops so they’re around 2.5cm thick. Set up your breading station by placing flour and salt in one medium bowl, eggs and wine in another bowl and panko in a third. Coat pork chops in flour, shake off excess, then dip in the egg mix. Lastly, coat chops in breadcrumbs, pressing with hands to adhere.
3. Once the oil reaches 150°C, carefully add the chops (working in batches if necessary) to the hot oil. Fry for 12-15 minutes or until golden brown, and the internal temperature reaches 62°C. Remove chops from the oil and set aside on a wire rack to drain.
4. While the chops are resting, place shredded cabbage, spring onions, and lemon juice in a medium bowl and toss to combine.
5. Spread katsu sauce over toasted bread slices and top with pork chops and slaw. Secure sandwiches, if needed, with toothpicks and slice in half.
TRUFF spicy smoked salmon egg and cheese sandwiches
¼ cup lemon juice
1 tbsp capers, minced
¼ cup fresh chives, chopped
1 tbsp TRUFF White
6 tbsp salted butter
8 eggs, beaten
8 slices rye bread
120g brie, sliced
½ cup red onion, peeled and sliced
250g smoked salmon, sliced
1. Place lemon juice, capers, chives and TRUFF in a bowl. Whisk until blended. Set aside.
2. Melt 2 tablespoons of butter in a large pan over medium heat. Once butter has melted, add eggs and soft scramble, 2-4 minutes. Remove eggs from the pan and set aside.
3. Wipe the pan clean and add additional butter (4 tablespoons) and melt over medium heat. Once melted, (and working in batches if necessary) add rye bread slices. Top half of the slices evenly with brie and red onion and drizzle with lemon-TRUFF dressing. Top the other slices with scrambled eggs and salmon.
4. Toast for 2-3 minutes or until the cheese has melted and the bread is golden brown and toasty. Sandwich the halves together and serve hot.
TRUFF chicken club sandwich
1 cup mayonnaise
1 tbsp TRUFF Hotter Sauce
2 tbsp pickle juice
1 garlic clove, peeled and minced
2 tsp Dijon mustard
1½ tbsp spring onions, chopped
1 cup cheddar cheese, grated
4 boneless skinless chicken breasts
8 thick slices bacon
4 tablespoons salted butter
12 slices wholemeal or sourdough bread
1 large tomato, sliced
2 cups lettuce mix
1. For the marinade and special sauce, in a medium bowl, whisk together mayo, TRUFF sauce, garlic, pickle juice, mustard and spring onions until blended. Scrape into a sealable container and keep refrigerated until ready to use.
2. Next, place chicken breasts in a large flat bottom sealable container or casserole dish. Coat chicken with half a cup of special sauce marinade, cover and refrigerate. Marinate chicken for 3 hours or for a maximum of overnight.
3. When it’s time to make the sandwiches, make the cheddar crunch first. Preheat a non-stick pan over medium heat. Sprinkle a quarter cup of grated cheese evenly along the bottom of the pan. Once the cheese starts to bubble and the edges begin to get a little brown, then flip using a thin spatula. Once crisp, remove from pan and let rest on a paper towel. Repeat this for 3 more cheese crunches.
4. Cook bacon in a large pan over medium-high heat until crisp, about 5-6 minutes. Remove from the pan and let drain on paper towels.
5. Keep the leftover bacon grease in the pan and add the marinated chicken breasts. Cook chicken for 7-9 minutes, flipping halfway through, or until thoroughly cooked. Remove from the pan and let rest for 5 minutes before slicing.
6. Wipe out the pan and melt the butter. Add bread slices and toast in the hot pan, flipping to toast both sides and coat in butter. You’ll need to divide the butter (or add more butter) to toast all the bread slices, depending on the bread and size of your pan.
7. Remove the toast from the pan and set on a cutting board.
8. Each sandwich gets 3 slices of bread. Spread special sauce onto each slice. Top one slice with chicken and cheese crunch. Top another with bacon, tomato slices and lettuce.
9. Assemble the sandwich by placing the bacon layer on top of the chicken layer and securing the final toast on top with a toothpick. Slice and serve.