Deli-inspired sandwich with spicy mayonnaise

Layer up Matt Tebbutts mighty sandwich in whatever order you wish, then cut into thick slices to share for lunch
By Matt Tebbutt
Deli-inspired sandwich with spicy mayonnaise
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 1 large country-style loaf
  • watercress
  • sliced pickled cucumber
  • slices of Polish kabanos, or other smoky sausages
  • selection of cheese, such as Lancashire, gruy√©re and manchego
  • slices of smoked pastrami
  • sauerkraut, from a jar, drained and warmed

For the spicy mayonnaise

  • 3 medium egg yolks
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 100 ml vegetable oil
  • 100 ml olive oil
  • squeeze lemon juice
  • 2 or 3 anchovies, mashed
  • 1 dried red chilli, crushed
  • 1 small pinch saffron
  • few drops tabasco

Tips and Suggestions

Any of the spicy mayonnaise you have left over is great for keeping on hand in the fridge for using on other sandwiches or as an accompaniment to cold meats.


1. For the spicy mayonnaise: whisk the egg yolks in a medium bowl. Mix in the crushed garlic, mustard and a pinch of salt and pepper. Slowly pour in both the oils. Watch out that the eggs take all the oil and do not separate, so pour in the oil very slowly to start with. If at any stage the eggs look greasy, then stop, add a squeeze of lemon juice and continue. Whisk until the mayonnaise is thick and creamy. Mix in the anchovies, chilli, saffron and Tabasco. Set aside to allow the flavours to develop while you get on with building the sandwich.

2. Slice the bread in half horizontally. Toast the slices of bread on the cut side under a hot grill until golden. Spread both toasted sides with a generous layer of the spicy mayonnaise. Layer on a handful of watercress, some pickled cucumber, slices of sausage, cheese, pastrami, and sauerkraut, or in any order you want until the sandwich is as full as you like. Season and serve thickly sliced.

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