THE inspiration is Australian, the ingredients are European - and it's put together in inner-city Manchester.

The result is a magnificent sandwich which has put Jonathan Bryant into the finals of a prestigious competition.

Jonathan, a 23-year-old chef from Brisbane, who is working in product development at Martin's bakers and sandwich makers in Moston, is the designer of the culinary treat. His é3 spicy gourmet whole wheat and honey demi-baguette has won him a place in the finals of the British Sandwich Designer of the Year Award.

The mouth watering treat contains hot and spicy relish, sliced Bresaola - an Italian cured lean piece of beef fillet marinated in spiced brine - French or Welsh goats' cheese, crisp lettuce leaves, butter as well as salt and pepper.

It is put together by cutting open the baguette lengthways, lightly buttering both sides, and spreading on the hot and spicy relish.

Bresaola

Then the lettuce leaves are added, the sliced Bresaola layered on, with the goats cheese crumbled over, and, finally, seasoned to taste. Jonathan said: "This is a marketable, easy-to-produce filling, with great flavour and texture which combines well with the artisan bread creating an innovative sandwich. I would describe it as a fusion of Mediterranean flavours."

Richard, who was chef at the Royal Queensland Golf Club, said lunchtime sandwiches were a lot more prevalent in Britain than Australia.

He said: "Australians eat a lot of salads. They are into healthy eating. In this sandwich I have used a lean meat, and low-fat butter and cheese, although it is not exactly a weight-watcher's sandwich. We are hopeful of winning."

The finals, presented by Richard Johnson of BBC2 programme Full On Food will take place at London's Creswell Street Brewery on May 18. Tweet