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Thin slices of deliciously smoked, warm brisket, topped with Mona Dairy gouda and accompanied by garlic mushrooms and mixed leaves with a horseradish, parsley and chive mayo, all served on a gently warmed roll.


Mona Dairy Gouda Category Winner and Sandwich & Food to Go Designer of the Year

Here’s the recipe for the winning sandwich.


50g – Mona Dairy Gouda, thinly sliced
50g – Sliced mushrooms (mixed chestnut, white, dried)
60g – Smoked brisket, thinly sliced and warmed
3 tbs – Mayonnaise
1 tbs – Oil
1.5 tbs – Chives, finely chopped
1.5 tbs – Parsley, finely chopped
2 tsp – Hot horseradish
1 – Large roll
1 – Cinnamon stick
15g – Mixed leaves
1 – Garlic clove


1. Saute the mushrooms, garlic clove & cinnamon stick in the oil
2. Mix the mayo, horseradish chives & parsley
3. Warm roll and slice
4. Spread the mayo & horseradish mix on each half
5. Assemble from the base up
6. Add half of the gouda
7. Place mushrooms on the gouda
8. Add the warmed through brisket
9. Top with remaining gouda & mixed leaves
10. Place the top back on the roll
11. Enjoy

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