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The Sconewich (sandwich ideas)

A rustic plate with a ham and cheese sandwich (skrek sconewich)

We don’t generally purchase plain bread. We’d rather make our own. But sometimes we run out, and yet still fancy a sandwich for lunch. What can we do? (we need sandwich ideas)

Introducing the Sconewich (or maybe Shreckwich if you include spinach – LOL). A delicious and easy to make alternative to bread based sandwiches. With a scone-like batter made with flour, baking powder, salt and a healthy addition of spinach and yoghurt, this recipe is tasty and packed with nutrients.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Making the sconewich

To start, weigh the flour, baking powder, and salt into a TM bowl with the measuring cup in, and give it a mix to combine, then remove this dry mix from the bowl and set aside.

Next, weigh in the wet ingredients, in this case, the yoghurt and spinach and blitz for 30 seconds on speed 9. Scrape down the sides of the bowl and repeat if necessary. Then add the flour mixture back into the bowl. Mix for a few more seconds turning the contents in the bowl into a thick batter. Now allow the batter to rest for 5 minutes while you prepare your filling.

Once the batter has rested, it’s time to cook the sconewich. Spread or spray a thin layer of oil over a non-stick pan and spread the batter over it while it’s still cold. This makes it easier to spread and ensures a thin, even layer.

Cook the batter slowly until it looks less wet, then sprinkle grated cheese, ham, and any other desired toppings onto half the batter. Leave the pan on medium heat and cook until the base turns golden and the top is setting. Cook slowly to ensure that the batter is cooked through properly. Finally, flip one side of the batter over the other, like you do with an omelette. Allow it to cook through and the cheese to melt.

Sconewich filling ideas

Not only is the Sconewich a great alternative to bread based sandwiches, but it’s also incredibly versatile. You can switch out the spinach for other greens or add in other veggies and proteins to make it your own. Plus, it’s easy to make and perfect for those times when you need a quick and delicious lunch option. You can even use a pie maker to do the cooking.

So the next time you find yourself out of bread, and in need of alternate sandwich ideas, try the Sconewich. Your taste buds – and your kids – will thank you!

The Sconewich

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
Introducing the Sconewich. Part scone, part sandwich. Definately delicious. Great for those days when you dont have any bread, but still want a sandwich (or toastie).
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Difficulty Medium
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Australian
Servings 2
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 100 g plain flour
  • 10 g Baking powder
  • Pinch of salt
  • 130 g yoghurt plain Greek yoghurt or you can use sour cream
  • 50 g frozen spinach or fresh spinach *see notes
  • For the filling
  • Grated Cheese enough to spread over the dough.
  • Ham slices chopped
  • and what ever else you like.

Instructions
 

  • **TM31 and TM5 Method**

Instructions:

  • Weigh the flour, baking powder, and salt into the TM bowl with the measuring cup (MC).
  • Mix for 3 seconds on speed 6, then remove from the bowl and set aside.
  • Weigh in the yoghurt and spinach, and blitz for 30 seconds on speed 9.
  • Scrape down the sides of the bowl, and add the flour mixture back into the bowl.
  • Mix for 10 seconds on speed 4.
  • Allow the batter to rest for 5 minutes while you prepare your filling.
  • Spread a thin layer of oil over a non-stick pan, and spread the batter over it while it's still cold it needs to be a thin layer, remember you're going to double it over and have filling inisde. . This makes it easier to spread.
  • Cook the batter slowly until it starts to look less wet.
  • Sprinkle grated cheese, ham, and any other desired toppings onto one half of the batter.
  • Leave the pan on a medium heat and allow it to cook until the base is turning golden and the top is setting. Cook slowly to ensure that the batter cooks through.
  • Take one side of the batter and flip it over the other side, like an omelette.
  • Allow it to cook through and the cheese to melt.

Notes

  1. You could use lightly steamed broccoli in place of the spinach.
  2. Use a non-stick pan to prevent the batter from sticking. I used a large non-stick frypan.
  3. If your frypan heat is too high, the outside will brown before the inside cooks through. To help it cook evenly, it’s best to use a thick-based pan, and if your pan has a lid, pop that on for a bit to even out the cooking.
  4. Cook the batter slowly to ensure that it cooks through.
  5. Spread the batter over the pan while it’s still cold to make it easier to spread, and spread it in a nice thin, even layer.

Want to know more?

We do have a recipe for Soft White Bread. It uses commercial yeast, and will be finished in under 2 hours.

Or, if you want to get into Sourdough but dont quite know how, then we have our Easy Overnight Sourdough (online) course. You won’t be having this bread for lunch today, but once you learn this easy process, it can become a staple in your home too.

2 Comments

  1. 5 stars
    Tried this today and it was delish! I used canned tuna with grated cheese and chopped tomatoes for filling and it was very tasty. So light and a fabulous alternative to using bread. I used small fresh spinach leaves in the batter and the texture and flavour were sensational. A really quick, easy and versatile recipe. Would be lovely served cold in bite-sized pieces on an hors d’oeurve platter with different fillings.

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