“This is a simple but delicious sandwich fil ing with a touch of `Fizz flair’. It’s quick and easy to prepare, and provides a healthy substantial meal for any hungry surfer. Wrap your sandwich and put it in your cooler with your drinks to enjoy after you get out of the surf.” – Khun Dussadee, Fizz Bistro n Bar

The mighty sandwich has long been the definitive portable lunch. Unbeknown to most however the sandwich also shares some unlikely ties with the history of surfing.

The sandwich is named after John Montagu, the 4th Earl of? SANDWICH, a rather colourful character who as legend has it ordered cold cut meat between two slices of bread to sustain him during long sessions at the gambling table. Others began to order “the same as Sandwich”, and so concept and name were combined.

The Earl of Sandwich also happened to be a huge supporter of Captain James Cook’s explorations in the Pacific Ocean, and as First Lord of the Admiralty was able to supply funds for the purchase and fit out of the Resolution,

In 1778 Cook named a newly discovered group of islands in the middle of the Pacific the “Sandwich Islands”, in honour of his sponsor.We now know these islands collectively as Hawaii, famed for its big powerful waves and where surfing is deeply embedded in the culture.

Fizz Tuna Salas Sandwich

Ingredients:
1. large baguette or 2 smal er baguettes
(whole-wheat or dark rye is best)
1 tin of tuna steak (in oil)
2 tbsp of grated parmesan cheese
? carrot grated
? small onion finely diced
1 lime squeezed
2 tsp of capers
fresh lettuce leaves
2 tomatoes sliced
4 slices of cheddar cheese
? cup mixed bell peppers diced
? small cucumber sliced
6 black olives sliced
3 pickled gherkins sliced
virgin olive oil
cream cheese
salt & pepper

Method:
1. Drain the oil from the tuna and place in a mixing bowl.
2. Add the carrot, onion, parmesan, bell pepper, lime juice,
capers , olives, gherkins and a little olive oil. Season with
salt and pepper according to taste and mix well.
3. Slice the baguette in half lengthways and spread cream
cheese on both halves. Spread the tuna fil ing you’ve just
prepared generously on the bottom half.
4. As separate layers, add the cheddar cheese, lettuce, tomato
and cucumber. Gently press the two halves together.
5. Enjoy immediately or wrap in cling-film and store in your
cooler for later.

This issues Paddle Power recipe was kindly submitted by Khun Dussadee, the proprietor of Fizz Bistro n Bar in Khao Lak. Fizz offers a select menu of delicious Thai and International dishes along with fine wines at very reasonable prices. Subtle lighting, jazz and R&B create a relaxed ambience making Fizz an ideal place for a romantic meal or a party of friends. Khun Dussadee is genuinely passionate about food and loves to look after her guests personaly.

Next time you’re in Khao Lak don’t miss the opportunity to meet her and sample some of the excelent cuisine on offer. Fizz Bistro n Bar is located central y on the main 4 road approximately 200m on the left after you come down the hill into Khao Lak heading north (opposite the Viking Steak House). Open daily from 2pm till late. You can find out more about Fizz Bistro n Bar on FACEBOOK.

If you have a restaurant in the Phuket or Phang Nga area and would like to see your business featured in a Paddle Power article please contact Andrew (siamsurfdogs@gmail.com) with your recipe.

 
 

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