COLD-PRESSED SAMBOS BY LUCY TWEED

Every Night Of The Week is the lovechild of a career-driven Sydney based food stylist and family devoted mum, Lucy Tweed. Lucy’s food M.O. is authentic and straightforward. Her focus is on clean ingredients, supporting local businesses, balancing the diets of her family, deliciousness and of course the necessary hack or shortcut we are all looking for. Rich in warmth, humour, simplicity and visually stunning food photography, Lucy discovered a mass of like-minded people/followers/comrades/friends(!) who relished in her real-time commentary of family, business, relationships, and above all great flavours.

Such is the appeal of Lucy’s signature, a somewhat wayward style, that her Instagram account has grown from a handful of solution seekers to a hefty community of over 26,000, and the first ENOTW book landed on shelves in Aug 2021, and is available for purchase online.

Follow Lucy Tweed of Every Night Of The Week on Instagram or Facebook @everynightoftheweek.

INGREDIENTS

• 100G MUSHROOMS SLICED

• 2 TSP THYME LEAVES

• 1 TBSP CHOPPED PARSLEY

• 1 TSP SALT

• 1 GARLIC CLOVE CRUSHED

• 1 TSP WHITE WINE VINEGAR

• 2 TBSP OLIVE OIL

• LOTS OF PEPPER

• 2 CRUSTY ROLLS

• 2 TBS PASSATA (OR BLENDED GRILLED CAPSICUM)

• 2 ARTICHOKES (WITH STEM, OR 4 WITHOUT), SLICED ROUGHLY

• 6 SLICES HAM

• 4 SLICES PROVOLONE

• 2 SMALL HANDFULS OF ROCKET

• 1TBS MAYO

• CHILLI TO TASTE

METHOD

• TOSS AND SET ASIDE MUSHY MIX FOR AT LEAST 20 MINS. THEY SHOULD BE SOFTENED.

• LAYER LIKE THIS:

  • OPEN ROLL, REMOVE DOUGHY BREAD.

  • SMEAR OF PASSATA

  • ARTICHOKES

  • HAM IN FOLDS

  • MUSHIES

  • A COUPLE SLICES PROVOLONE CHEESE

  • ROCKET

  • MAYO

  • CHILLI

  • TOP OF ROLL

• WRAP TIGHT AND STORE UNDER YOUR MATTRESS* UNTIL YOU'RE HUNGRY.

*OR FOR A LESS INTIMATE/MESSY SITUATION, BETWEEN TWO TRAYS, TOPPED WITH CANS, BREADBOARD, SAUCEPAN OF WATER.

MAKES ENOUGH FOR 2 (CONFUSINGLY THE PHOTO SHOWS 3).