Sandwich guru: Adam Gilbert

13 June, 2008
Page 22 
A lot of time is spent here at the SoHo Sandwich Co working with both our chefs and numerous bread suppliers to create interesting combinations of fillings with the right bread to bring out the flavour. We need to use a perfectly balanced selection of flavours and textures to make the customers keep coming back.
Over the last six months we have been working with an Italian master baker based in Rome, who uses a traditional Roman method of baking bread, with '00' flour. He manages to create wonderful slabs of pizza bianca, inspiring us to come up with some really interesting fillings to complement the bread. Here is the Spianata - great for summer.There are wonderful plum cherry tomatoes in season right now, which we slowly roast in the oven with lemon, thyme and sea salt. Then we add English wild rocket pesto, which is not too expensive to make as there is an abundance of English rocket available at present. However, make sure you use a good-quality olive oil and an equally high-standard shaved Parmesan cheese.IngredientsSlow-roasted plum cherry tomatoes 40gThinly sliced prosciutto 60g Sliced buffalo mozzarella 40gWild rocket pesto 40gToasted pine nuts 10g



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