I prefer mayonnaise to miracle whip, deli spicy mustard to yellow mustard, but I do not think I will find a replacement to my newest addition to sandwich spreads and that is Marmite. Marmite on a sandwich is nothing new to our British cousins, but for most Americans, Marmite is relatively unknown, yet alone to be considered as a spread for a sandwich.
Marmite on a sandwich is nothing new, but for me, a lover of sandwiches and proud of the sandwiches that I construct, the simplicity and thinness of a Marmite sandwich surprised me. What was even more surprising is that the sandwich was vegetarian. Yes, that is right; I constructed a sandwich of bold tastes without the use of deli meat.
Marmite Sandwich Ingredients
Until now, I have only enjoyed Marmite with toast and butter in the morning for breakfast. I was ready to venture out of this comfort zone, but did not know where to begin. Between Marmite’s official website and their unofficial Facebook page, there are scores of ideas for sandwiches. I chose caution over wild experimentation and contacted Stuart on his recommendations for a newbie such as myself.
Stuart suggested that I go simple and start with two possible combinations. The first was just Marmite, Cheddar Cheese and Bread and the second option was Marmite, Cheddar Cheese, Cucumber and Bread. Regardless of which sandwich I was to make, I was instructed to use strong sharp cheddar and go for quality loaf of bread with a nice crust and texture versus the standard sliced bread from the grocery store. For both sandwiches I toasted the whole wheat artisan bread, sliced my cheddar cheese and cucumbers. I enjoy the flavor of Marmite, so I was not shy in the amount I spread on the toast.
Marmite & Cheddar Cheese with Toasted Artisan Whole Wheat Bread
Both sandwiches were simply amazing. There is a complexity of flavor that the Marmite brings to the sandwich that slows one down while chewing. Between the chewiness of the bread, the density of the cheese and the savory flavor of the Marmite, you want to enjoy each bite. Adding the sliced cucumber to the sandwich provides an additional level of complexity, with additional crunchiness and a cool contrast to the savory flavor of the Marmite.
Marmite, Cheddar Cheese & Cucumber Sandwich on Toasted Whole Wheat Artisan Bread
As Americans we are proud of the sandwiches that we eat. Whether it is a PB&J on sliced white bread of our youth, a foot long Italian hoagie from the local deli or a monster of a sandwich piled high with meats, cheese and condiments that has been aired on the Food Channel. However, there is something to be said for a simple thin sandwich made with Marmite that has me wondering of the possible combinations that can be enjoyed with this new addition to my spreads used for sandwiches.
3 comments
Speaking as a British Cousin (English actually its different but don’t try to understand it) I have to say that discovering Marmite is something you guys are late adopters on but one day you had to find it – a bit like Worcestershire Sauce (pronounced wustersheer by the way). It is something you will have to experiment with to get the balance right but as a accompaniment its a winner winner chicken dinner I think you say
However, experimentation could be the key here – Using Mayo ( a good one and why not make your own its not rocket science ) is a great base. Add Ketchup for a great sauce for prawns and just about anything else (Marie Rose), add a good English (Colman’s) Mustard for a spicy addition for Ham or Chicken. Then its Mayo and Marmite for an earthy kick on Burgers, Beef or sharp cheddar cheese. And than there’s Mayo and Ketjap Manis, a sweet Indonesian sweet thick soy for sandwiches, baked potato and just about anything for a real Umami savoury mouth attack that will have you coming back. I’m thinking Mayo and Honey – wonder where that will go? See we never stop experimenting.
Marmite though is a Love / Hate thing – but if you hare it, you are so wrong. Enjoy experimenting.
I understand you can cook with Marlite? What can you use it in besides sandwiches
Pretty much anything with cheese is great with some Marmite added to it, or anything like stocks, or gravies to add an Umami flavor. Have a look at the Marmite Cookbook for more ideas.