Gammon Rolls with Pickled Red Cabbage Slaw
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Mains
Description
Soft brioche rolls filled with tender gammon, crisp pickles, and a zesty mustard mayo slaw. Ideal for Boxing Day feasting.
Ingredients
Pickled Red Cabbage Slaw
1 Tbsp (15 ml) cumin seeds
1 Tbsp (15 ml) coriander seeds
½ Tbsp (7.5 ml) black peppercorns
½ Tbsp (7.5 ml) juniper berries
½ tsp (2.5 ml) whole cloves
½ tsp (2.5 ml) cardamom pods
2 star anise pods
1 C (250 ml) water
2 Tbsp (30 ml) white sugar
2 Tbsp (30 ml) white wine vinegar
2–3 bay leaves
1 tsp (5 ml) salt
1½ C (375 ml) finely shredded red cabbage
To Assemble
4 brioche rolls, halved
2 Tbsp (30 ml) softened butter
½ C (125 ml) mayonnaise
2 Tbsp (30 ml) Dijon or wholegrain mustard
1 tsp (5 ml) honey
2 C (200 g) cooked gammon, thinly sliced
4 slices of white cheddar
Pickled red cabbage, well-drained
A few crisp lettuce leaves, for each roll
¼ C (60 ml) sliced pickles
Instructions
Pickled Red Cabbage Slaw
Toast the cumin, coriander, peppercorns, juniper, cloves, cardamom, and star anise in a dry pan until fragrant. In a saucepan, combine the water, sugar, vinegar, and bay leaves with the toasted spices. Bring to the boil, then remove from the heat and allow to cool slightly.
Place the shredded cabbage in a medium-sized bowl and pour over the warm pickling liquid. Weigh the cabbage down with a side plate to ensure it remains submerged. Allow to pickle for at least 20 minutes before serving.
To Assemble
Lightly butter the cut sides of the rolls and toast them in a dry pan until golden.
Stir together the mayonnaise, mustard, and honey to make the mustard mayo sauce.
Spread mustard mayo on both sides of each roll. Layer with pickled red cabbage, sliced pickles, a few slices of gammon, a slice of cheddar, lettuce, and a little more pickled red cabbage to finish.
Close the rolls and press gently, so everything holds together.
