Recipe: A “Delicious, but Not Revolutionary” Salad Sandwich From Morning Market

Styling by Deborah Kaloper
The Broadsheet Melbourne Cookbook: The New Classics

Styling by Deborah Kaloper ·Photo: Mark Roper

In this extract from The Broadsheet Melbourne Cookbook: The New Classics, Andrew McConnell shares the inspiration (and recipe) behind his grocer Morning Market’s salad sandwich.

This was the first sandwich we developed in the early days of Morning Market. Our brief was pretty simple – it had to be a sandwich that was satisfying and restorative, delicious, but not revolutionary. A sandwich we’d want to eat every day, of the kind that didn’t require you to have a nap straight after.

The quality of the bread is crucial in holding the whole thing together – the nuttiness of a dense seeded loaf is, in our opinion, the perfect grounding for the zingy, fresh produce within.



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Morning Market’s salad sandwich

Makes 2 sandwiches

Ingredients

4 slices seeded spelt sourdough
4 tbsp softened butter
½ head baby cos lettuce, leaves washed and dried
8 long, thin slices of cucumber
Salt flakes and freshly ground black pepper, to taste
4 slices of provolone
4 slices of ripe tomato
4 slices of cooked beetroot, patted dry with paper towel
1 carrot, peeled and grated
2 tbsp alfalfa sprouts

Ranch dressing
75g sour cream
60g aioli or whole-egg mayonnaise
¼ bunch of dill, leaves picked and finely chopped
¼ bunch of chives, thinly sliced
Salt flakes and freshly ground black pepper, to taste

Method

For the ranch dressing, combine the sour cream and aioli in a bowl and add the chopped herbs, mixing to combine. Season generously with salt and pepper. The ranch dressing will make around double what you need for two sandwiches, so you can halve it if you don’t want to have any left over, make four sandwiches, or store it in the fridge to dress a crunchy green-leaf salad, spoon over fresh tomatoes or drizzle over fried chicken.

To assemble the sandwiches, place the 4 slices of sourdough on a chopping board. Butter each liberally, then lay 2–3 pieces of cos lettuce on 2 slices of bread, followed by 2 slices of cucumber. Season the cucumber to taste.

Follow with 2 slices of provolone, 2 slices of tomato (seasoning again), 2 slices of beetroot, the grated carrot and finally the alfalfa.

If you don’t want to cook your own beetroot, tinned is perfectly acceptable in our book. Spread the remaining 2 slices of bread with about 2 tbsp of ranch dressing before placing these on top of the other two slices. Carefully slice each sandwich in half with a bread knife and serve.

For more work lunch ideas, head to our midweek lunch recipe collection.

This is an extract from the Broadsheet cookbook The New Classics, which features 80 all-new recipes by Melbourne’s best restaurants. Published by Plum, the book is available for $54.99 at shop.broadsheet.com.au.

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