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Sandwich Trio

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:

Chickpea burger:

  • 300g Cooked chickpeas
  • 1 Onion
  • 2 Garlic cloves
  • 4tbsp Whole-wheat flour
  • 1tbsp Mustard
  • 2tbsp Chopped parsley
  • 50ml Gallo Extra Virgin Olive Oil
  • Salt to taste
  • Black pepper to taste
  • Gallo Piri Piri Sauce to taste

Ham and cheese milk bread with egg and shoestring potatoes:

  • 4 Milk bread rolls
  • 50g Sliced turkey breast
  • 50g Sliced cheese
  • 4 Hard boiled eggs
  • 2tbsp Shoestring potatoes
  • 30ml Gallo Extra Virgin Olive Oil

Beef burger with aioli sauce, sweet onion chutney and rocket leaves:

For the aioli sauce:

  • 1 Egg
  • 10ml Lemon juice
  • 200ml Gallo Extra Virgin Olive Oil
  • 1 Coffee spoon saffron
  • 1 Garlic
  • Salt to taste
  • Gallo Piri Piri Sauce to taste

PREPARATION:
Chickpea burger:
Place the chickpeas, onion, garlic and mustard in a blending cup and blend well using a hand blender.
Mix with the flour and parsley and season using salt and pepper. 
Heat the Gallo Extra Virgin Olive Oil in a non-stick pan, over a medium heat .
Make a small ball with the chickpea paste, run over the flour and fry, making a burger shape. Fry on both sides until golden.
Serve with iceberg lettuce and tomato slices, seasoned with a touch of Gallo Piri Piri Sauce.

Ham and cheese milk bread with egg and shoestring potatoes:
Slightly toast the milk bread rolls and drizzle some Gallo Extra Virgin Olive Oil on top.
Place the cheese, turkey breast, sliced egg and shoestring potatoes inside the bun.

Beef burger with aioli sauce, sweet onion chutney and rocket leaves:

For the aioli sauce:
Place the egg in a blending cup.
Add the lemon juice, saffron, garlic and a pinch of salt.
Blend using a hand blender.
Slowly drizzle the Gallo Extra Virgin Olive Oil into the cup, always blending with the hand blender, until you get a smooth consistency.
Set aside.

Shape the minced meat into small burgers, season with salt and grill.
Serve with the aioli sauce, rocket leaves and sweet onion chutney, with a touch of Gallo Piri Piri Sauce.

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