The seasons are changing and there's a chill in the air, which means it's time to let go of your pomegranate seed-sprinkled summer lunching habits. When it gets dark by mid-afternoon, you should not be eating quinoa salad.No. At this time of year, carbs are king, which makes the sandwich an excellent winter lunch choice.And there's no need to settle for a mediocre filling (there's only so much egg mayo you and your colleagues can take). We've pulled a few strings and wangled the recipe out of Quo Vadis head chef Jeremy Lee for the most famous sarnie in London: his smoked eel sandwich.
To make this celebrated sandwich, slather slices of grilled sourdough in butter, Dijon mustard, and horseradish before slipping in a fillet of the smoked fish. Flip the sandwich a couple of times on the grill and serve with a heap of pickled red onion.In Lee's words, "It's not a dish that hangs about," so serve swiftly.RECIPE: Smoked Eel Sandwich