Festive Snack? The Yule Tide Sandwich!


10g of hazelnuts (14 hazelnuts)
Quarter of an avocado
Drizzle of olive oil
Sea salt, freshly cracked black pepper
2x teaspoons Ballymaloe Original Relish (10gr x 2)
1x slice of ham (20g)
1x slice of chicken (28g)
Grated cheddar cheese 15g
1x large leaf of fresh sage
Handful of watercress or rocket
2x slices of sourdough


  1. Preheat the oven to 180°C. Place the hazelnuts on a small baking tray and roast for 10/12
    mins. Place the roasted hazelnuts in a tea towel and gather up the corners and rub vigorously
    to remove the skins, separate the nuts from the skins and chop the golden-brown toasted
    nuts roughly.
  2. Dice the avocado and place in a bowl with the roughly chopped hazelnuts, add a little drizzle
    of olive oil and a sprinkle of sea salt and freshly cracked black pepper then finely chop the
    sage leaf and add it to the salsa.
  3. Take your bread and slather each side with Ballymaloe Original Relish.
  4. Pop on a slice of ham and top this with chicken.
  5. Carefully spoon the sage avocado and hazelnut salsa on top of the chicken and ham.
  6. Cover the salsa with a handful of rocket, sprinkle over the cheddar and close the sambo,
    cut at an angle and enjoy.

Enjoy the spirit of Christmas in every bite!

Download all Ballymaloe sandwich recipes here!

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