Wynne’s Sushi Dinner Sandwich Recipe

Just take...

2 Hovis soft white sliced bread
2 Seared salmon slices
2 Tablespoonfuls of wasabi avocado (1 smashed avocado, teaspoon of wasabi paste)
2 Spoonfuls of red cabbage and pickled ginger coleslaw (grate red cabbage, pickled ginger, onion, carrot, celery stick and 0% greek yoghurt)
Sprinkle black pepper
Squeeze of fresh lemon juice
Swaps: Salmon for tinned tuna, smoked mackerel or chicken

Then...

To celebrate the nation’s love of the humble sarnie and the growing trend for dinner sandwiches, Hovis has teamed up with Celebrity MasterChef winner Wynne Evans to share his favourite dinner sandwich. Wynne, who wowed the MasterChef judges last year with his Christmas cake inspired sandwich has created a sushi dinner sandwich recipe, that’s easy to make at home. Ingredients include seared salmon, pickled ginger coleslaw made with 0% Greek yogurt and wasabi avocado – all layered between soft, white sliced Hovis bread.

Wynne Evans, Celebrity Masterchef champion, says: ‘Sandwiches are great at any time of day but there is something particularly appealing about having a sarnie at dinner time. I like to have healthy options to fit in with my lifestyle - my new favourite is a sushi dinner sandwich. It’s absolutely delicious and you don’t need to to be a MasterChef winner to make it as it’s super easy to create using store cupboard essentials.’

Cooking Instructions

1. Prepare your wasabi avocado.

First make sure your avocado is ripe. If your avocado still has the stem intact you can do a test by taking it off and if it's easy to remove and the avocado is green underneath then it’s ripe. You can also gently pressure the avocado with your hand, it should have a slight give but not be soft.
In a small bowl, mash the ripe avocado with a fork until smooth. Add the Wasabi paste, starting with a small amount, then add more to your desired level of spiciness. Mix well and set aside.

2. Make the red cabbage and pickled ginger coleslaw

In a medium bowl, use a fork to carefully combine your grated red cabbage, onion, carrot and celery stick with a tablespoon of pickled ginger and a tablespoon of 0% greek yoghurt and mix well.
Season with a squeeze of fresh lemon and black pepper to your taste then set aside.

3. Cook your salmon

For this recipe we are using 1cm (qtr inch) slices of salmon, with enough slices to cover two slices of the bread.
To prepare your salmon, pat salmon slices with a dry paper towel to remove excess moisture from the surface, this will ensure a better sear.
Season both sides of the salmon to your taste.
Preheat your pan over a medium-high heat and add a small amount of oil or butter to the pan and allow it to heat up until it shimmers or melts, but doesn’t burn or smoke.
Once the pan is hot, carefully place the salmon in the pan away from you and let the salmon cook for 2-3 minutes.
The salmon should have a nicely seared exterior and a tender interior.

4. Assemble the sandwich

Take two slices of Hovis Soft White.
Then spread a spoonful of the Wasabi Avocado mixture onto each slice.
Place one seared salmon slice on top of the first avocado-covered slice, then spoon your Red Cabbage and Pickled Ginger Coleslaw over the top.
Carefully place another seared salmon slice on top before adding your second slice of Hovis Soft White.

5. To serve