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Award winning chefs Mark Hix and Andrew Turner create their favourite sandwich

Hovis BreadThe sandwich, club, sarni, sub . . . whatever you like to call it, there is no denying the British love for it. Whether it's classic cheese and ploughman's or a more exotic chicken and mango, every day millions of us Brits tuck in to one across the country.

However trying to be a little bit creative is where many of us fall short, but don't panic. Two men in the know are leading chefs Mark Hix and Andrew Turner who have created their all time favourite British Sandwich to help celebrate the return of the iconic Hovis Little Brown loaf which was first introduced in 1886.

Mark, owner of hip restaurant Hix Oyster and Chop House recently won the Chef of the Year award at the GQ Man of the Year Awards and also an Award for Outstanding Achievement at the Restaurant Awards. Andrew Turner also has many awards under his belt including Time Out Restaurant of the Year 2001 and has appeared on many TV shows including Saturday Kitchen, Ainsley's Gourmet Express and Yes Chef. So who better to help you create a truly Great British sandwich . . .


Chef Mark HixIngredients

4 slices of Hovis wholemeal bread
Softened butter
Shredded crisp lettuce (optional)
2 chicken thighs
300ml chicken stock
1 small onion, peeled, halved and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground cumin
Thumb-sized piece of root ginger, peeled, grated
½ tsp ground turmeric
1 small red chilli, seeded and finely chopped
Seeds from 6 cardamom pods
½ tsp fenugreek seeds
1 tbsp vegetable or corn oil
Salt and freshly ground black pepper
3 - 4 tbsp good quality mayonnaise
2 - 3 tbsp Greek yoghurt
1 tbsp chopped coriander
1 tbsp mango chutney, chopped if very chunky


  • Put the chicken thighs in a pot with the stock, bring to the boil, cover and simmer for 15 - 20 minutes.
  • Drain off the stock, reserve and leave the chicken to cool.
  • Meanwhile, gently cook the onion, garlic, cumin, ginger, turmeric, chilli, cardamom and fenugreek seeds in the vegetable oil for 3 - 4 minutes with a lid on without colouring the onions.
  • Add the stock from the chicken and boil until it reduces to a couple of tablespoons.
  • Coarsely blend in a liquidiser and leave to cool.
  • Mix with the mayonnaise, yoghurt, coriander and chutney and season.
  • Cut the chicken into chunks or slices, and bind with the sauce.
  • Butter your bread and assemble your sandwiches, with or without the lettuce, with a generous amount of filling.

Chef Mark Hix


Marinated Corn Fed Chicken with Honey Roast Tomato and Lettuce

Chef Andrew TurnerIngredients

Hovis Little Brown Loaf, thick-sliced
800g corn fed chicken
300g herb marinade
300g unsalted butter
1 head of iceberg lettuce
Thin strips of honey roast tomatoes

Herb marinade:
1 cup finely chopped chervil
1 cup finely chopped tarragon
1 cup finely chopped parsley
3 cups olive oil
½ cup white wine vinegar
4 cups tomato ketchup
2 tbsWorcester sauce
600 g finely chopped shallots
1 tspTabasco
Salt and pepper


  • To make the marinade mix all ingredients together well and season to taste. Store until ready for use.
  • Poach the corn fed chicken in a good quality chicken stock until tender.
  • Remove the breast plate and skin.
  • Chop the chicken, add the marinade and season where necessary.
  • Wash the iceberg lettuce, dry and cut into long, thin strips.
  • Mix lettuce with a little salad mayonnaise.
  • Butter the slices of bread and place the strips of tomato, then the chicken and finally
    the lettuce and last layer of bread.

Serves 10

Chef Andrew Turner

Published 09 October 2008

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