Revolutionizing sandwiches: From lunch staple to gourmet dessert

Yellow cheese, deli meat, and tomato are a classic sandwich combination. However, it's worth breaking the routine. The author of the book "The Great Sandwich Book" demonstrates that a slice of bread or a roll can be transformed into a culinary masterpiece or even... a dessert. Don't believe it? Then see for yourself.

In "The Great Sandwich Book," you'll find variations on classic sandwiches, bold ingredient combinations, delicious ways to use leftovers, sandwiches for breakfast, sandwiches for lunch, and sandwiches for dessert. There are over 100 recipes for brilliant sandwiches and their accompaniments in total. The author has also created recipes for bread, meats, fish, fillings, spices, marinades, and pickles, covering all possible components of sandwiches.

Ingredients:

• Mother’s Pride-type bread or any tasty, soft bread, toasted
• Large amounts of ice cream of any flavour scooped from a tub with a spoon, not a scoop
• Lotus Biscoff cookie butter (crunchy, if you have the option)
• 0.5 teaspoons of Horlicks (or a cheap alternative under a store brand)
• Leftover nuts or crushed biscuits, if available
• Salt
• Pomegranate molasses (thanks to Ottolenghi)

Instructions:

1. Instead of cookie butter, you can use peanut butter, jam, or Nutella. Caramel in any form would be equally brilliant. You could make a Snickers version!
2. Honey, mascarpone, yogurt, pudding, and everything else are allowed. Give them a chance – it has potential!
3. Take the ice cream out 5-10 minutes earlier. Also, prepare the toast to cool down before making the sandwich.
4. Spread cookie butter on both toasts and then layer on a generous amount of ice cream.
5. Sprinkle everything with Horlicks, crushed nuts, and whatever else you have on hand, plus a bit of salt.
6. Drizzle everything with the wonderful sweet-and-sour pomegranate molasses and cover with the second slice of toast. Cut in half and enjoy.