One of the Haywards Sweet and Mild Gherkins, roughly chopped and mixed in a spoonful or two of decent mayonnaise along with a squeeze of lemon juice and a grind of seasoning, makes for a delightful sauce in this ‘Italian’ sandwich. Those Haywards Gherkins are generously proportioned I have to say, one of them bad boys was plenty to add a spike of flavour and a little crunch to the filling for this panini. Its another of those quick and simple recipes I turn to of a weekday. Serve with a crisp Italian white wine and maybe a bowl of chips if you are feeling especially hungry. An extra Gherkin on the side wouldn’t hurt either.
- 1 Swordfish Steak
- 1 Crosta & Moolica Durum Wheat Panini
- 1 Haywards Sweet & Mild Gherkin
- 2 spoonfuls of Stokes Mayonnaise
- Handful of salad leaves
- Lemon juice and seasoning
- Heat panini as per instructions. Season the swordfish on both sides then fry in a little oil for two-3 minutes each side.
- Chop the gherkin into small chunks and mix into the mayonnaise along with some seasoning, lemon juice and perhaps a grating to the lemon zest.
- Stuff the now warmed panini with the cooked swordfish, add the salad leaves and a generous amount of the gherkin-spiked mayo.
- This would work equally as well with a tuna steak.