Max Halley is the man behind one of London’s best (and our favourite) sandwich shops, Max’s Sandwich Shop in Stroud Green. it’s a must visit for anyone who considers themselves a fan of everything in between sliced bread.
He’s already had a bestselling book – Max’s Sandwich Book – and now he’s launching another that couldn’t be more timely: Max’s Picnic Book. If you are planning an outdoor festival for the month of April, this will be a mandatory part of your arsenal.
For a taste of what’s inside the book, we present to you one hell of a breakfast sandwich…
Full English Breakfast Shooter’s Sandwich by Max Halley
Makes enough for 4 hungry breakfasts.
Be warned: this one is a waiting game, but the reward is worth it.
- 12 slices of smoked bacon
- 8 pork sausages
- 8 hash browns
- Rapeseed (canola) oil we need for frying
- 400 g (14 oz) mushrooms, thinly sliced
- 1 clove garlic, grated
- 1 teaspoon of salt
- Juice of ½ lemon
- 1 medium round crusty bread
- 6 free-range eggs
- 2 large beefsteak tomatoes, sliced
- Relish or ketchup, for serving (optional)
- Preheat your oven to 220°C (430°F/gas 8) and line a few baking sheets with aluminum foil.
- Boil the eggs for 7 minutes.
- Arrange the bacon, sausages and hash browns on the baking sheets, then bake for 10 minutes. Check the bacon and flip it if necessary. Return the sheets to the oven and continue cooking until the bacon is golden brown and starting to crisp, about 5 minutes, then remove and set aside on a plate. Flip the sausages and hash browns and continue cooking for another 10 minutes, until browned and delicious.
- Heat a frying pan until it is smoking, then pour in the oil. Add the mushrooms, layer them in a single layer and leave them alone for a minute to get some color. Mix them, then push them again in a single layer and leave for a full minute to get more color. Continue like this until the mushrooms are golden brown. At this point, add the garlic and salt and mix. As soon as you smell the garlic, remove the pan from the heat and add the lemon juice. Leave to cool aside.
- Cut off the top of your bread, about 2.5 cm (1 inch) below the top. Using a small knife or your fists, remove most of the inside of the bread.
- Now start building up your layers in your hollowed out bread: go your own way, but mushrooms are a good place to start, maybe followed by bacon, then hash browns, sausages, tomatoes and finally eggs (thinly sliced). Push the layers down and place the lid.
- Tear up a few large sheets of parchment paper and a few even larger sheets of aluminum foil. Place the parchment inside the foil, then wrap the shooter tightly.
- Put everything in a container, put a weight on it and leave in the fridge overnight.
- The next day, unbox your shooter, take a serrated knife and cut yourself a corner.
Irreverent, eccentric, Max’s Picnic Book is the sequel to the Sunday Times bestseller, Max’s Sandwich Book.
Both an ode to the art of eating outdoors and a playful and frivolous reinvention, Max and Ben will first redefine what a picnic is and celebrate its true potential before creating 16 themed menus. Including ingenious tricks – think flavored salts for dipping eggs and ice cream with espresso – plus twists on familiar favorites, this book explains how and why we should picnic.
By interpreting the ways we can eat out through the eyes of their picnic heroes, such as Hunter S Thompson, Mary Berry and Snoop Dogg, the reader will gain an expanded perception of what a picnic really is. -nice.
Buy a copy on Amazon
Plus, win a copy of the book!
Want to win José Pizarro’s book? Here’s how to enter.
Learn more about Max Halley
Where is Max’s sandwich shop? 19 Crouch Hill, Stroud Green, London N4 4AP
Learn more: Visit her website or follow him on Instagram @lunchluncheon.
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