Sandwiches are often viewed as something to eat on the run, when you don't have time for a 'proper' lunch. With the right ingredients, though, they can be luxurious. Don't spoil the experience by eating these while working - they're so delicious they deserve your full attention. Lobster rolls (pictured) Lobster rolls bring to mind boardwalks over crashing waves and picnics on the beach. They can be made with fresh lobster, which means you have the tomalley (liver) and roe (if it's a female) to add to the sandwiches, but it's easier to use lobster tails. I think the traditional New England version with celery and onion detracts from the sweetness of the lobster, but those ingredients can be added if desired. Brioche rolls make a luxurious substitute for the usual hotdog buns. 1 fresh lobster, about 1kg, or two lobster tails (thawed, if frozen), about 300 grams each About 50 grams Hellman's mayonnaise About 25ml fresh lemon juice Sprigs of fresh tarragon, minced (optional) Fine sea salt and freshly ground black pepper, to taste 4 hotdog buns or long individual brioche rolls About 50 grams unsalted butter, melted Add plenty of ice to a large bowl of cold water. Bring a large pot of well-salted water (it should taste as salty as seawater) to the boil and add the lobster. Return to the boil, reduce to a simmer then start timing: a 1kg lobster takes about 18 minutes (adjust the time according to size); 300-gram lobster tails take about seven minutes. Remove from the pot and plunge into the ice-water bath. When cool enough to handle, remove the meat from the shells. If you used a whole lobster, remove the tomalley (which is green) and the orange-coloured roe, mash them together (it doesn't look good but it adds a lot of flavour) and mix with the mayonnaise. Cut the lobster meat into 1cm chunks and add the mayonnaise, lemon juice, tarragon (if using) and salt and pepper. Taste the mixture and adjust the seasonings if necessary. Liberally brush the inside of the hotdog buns with melted butter. Heat a skillet and toast the buns, butter side down. Divide the lobster between the buns and serve. Croque monsieur This is the ultimate ham and cheese sandwich. In some versions, the sandwich is simply pan-fried in butter but this uses bechamel sauce. The ham and cheese should be the same surface dimension as the bread. About 80 grams unsalted butter, melted 8 slices good-quality sandwich bread 4 slices good-quality ham 8 thin slices Gruyere For the bechamel: 20 grams plain flour 20 grams unsalted butter 180ml whole milk Pinch of freshly grated nutmeg Fine sea salt and ground white pepper, to taste About 50 grams Gruyere, grated To make the bechamel, melt the butter in a small saucepan and add the flour. Stir constantly over a low heat for about two minutes. Add the milk a little at a time, stirring with a small whisk to prevent lumps forming. When all the milk is added, cook over a very low heat for about 10 minutes, stirring frequently. Whisk in the nutmeg, salt and pepper to taste. Allow to cool completely, whisking occasionally. Brush one side of each slice of bread with the melted butter. Put four slices of bread, butter-side up, on a work surface. Top each slice of bread with cheese, ham then another slice of cheese. Top with a second buttered slice of bread. Trim off the crusts. Brush a heated skillet liberally with melted butter. Cook over a medium heat until the bread is golden and the cheese is melted. Carefully turn the sandwiches over and toast the other side (add more melted butter to the pan). Spread a thin layer of bechamel on one side of each sandwich, sprinkle with grated Gruyere and slide under a grill. Grill until the surface is bubbling and lightly browned then serve immediately. The remaining bechamel can be stored in the fridge for about a week. Baguette with anchovies, roasted capsicum, fresh tomato, grilled eggplant and goat's cheese This sandwich should be eaten with close friends (and not on a first date!) - it's extremely pungent. 1 long baguette (or use four individual crusty rolls) 3-4 large garlic cloves, peeled 6-8 anchovy fillets, drained of oil 60ml extra-virgin olive oil About 90ml olive oil, divided 1/2 a red onion, thinly sliced 2 large red capsicums 1 large Chinese eggplant 2-3 ripe, medium-sized tomatoes 1 log (200 grams) fresh goat's cheese Freshly ground black pepper Fresh basil leaves In a mortar, pound the garlic and anchovy fillets to a paste. Stir in the extra-virgin olive oil and set aside. Place the capsicums directly onto the open flame of a gas burner and turn them to blacken the skin evenly. When they are roasted, run them under cool water to wash away the charred skin. Discard the core and seeds, cut the flesh into strips about 3cm wide and saute in about 30ml of olive oil until soft. Slice the eggplant 5mm thick on a diagonal. Brush the slices liberally with olive oil then grill (or pan-fry) until soft. Slice the goat's cheese and tomatoes. Cut the baguette in half lengthwise. Pull some bread from the bottom half of the baguette, leaving a shell about 1cm thick. Spread the anchovy-garlic-oil mixture over the interior of the top and bottom halves of the baguette. In the bottom half, layer the eggplant, capsicum, red onion, sliced tomato, goat's cheese, black pepper and basil leaves. Place the top of the baguette over the ingredients then securely wrap the sandwich in cling-film. Place it on a flat surface and press it down using a cutting board with cans piled on top to slightly flatten it. Leave for several hours at room temperature or longer in the fridge. Cut the sandwich into thick slices and serve.
