Nineteen-year old student chef Ricky Matonti came second in the 10th Délifrance Sandwich World Cup last week.

Matonti, who was representing the UK in the international competition, created an open cassoulet sandwich with spiced slow-cooked duck with a purée of seasoned haricot beans and his own ketchup on top of a toasted Délifrance Sourdough Pavé.

First place went to Hakan Özfırıncı from Turkey, who won with his Crois Duck Sandwich creation.

The semi-final of the contest took place at Délifrance’s Ecole de Boulangerie et de Pâtisserie in Paris, on 4 February, before the overall ‘sandwich master’ was crowned at the Sandwich and Snack Show the following day.

Contestants were asked to demonstrate the creation of a sandwich that was original, nutritional, quick and easy to prepare, using Délifrance bread.

Matonti said: “I am absolutely delighted to have come second in this international competition. The pressure was on, creating the sandwich in front of the judging panel and then again at the Sandwich and Snack Show, but I really enjoyed the experience.”

Ian Dobbie, managing director of Délifrance UK, said: “The competition was extremely high this year and we are incredibly proud of Ricky for coming second place. This is a fantastic achievement for him in terms of his overall position and creating his sandwich in front of a panel of highly acclaimed judges.”

The Délifrance Sandwich World Cup is held every two years, and challenges budding chefs to transform the humble sandwich into a gastronomic delight.

The international judging panel was headed by Michelin-starred French chef and Délifrance partner Michel Roth, and also included Italian chef Stefano Masanti and ninth SWC champion, Malaysia’s Darren Chin.