The Recipes

Method

1. Preheat the oven and cook the jumbo fish fingers according to the package instructions until golden and crispy.
2. While the fish fingers are cooking, prepare the spicy mayo dressing by mixing sriracha, mayonnaise, and gherkin juice in a small bowl. Stir until smooth and set aside.
3. Finely dice the red onion and shred the iceberg lettuce into thin strips. Add the diced gherkins to the mix for extra crunch.
4. In a large bowl, toss the salad mix with half of the spicy mayo dressing, ensuring everything is evenly coated. Set aside to allow the flavours to develop.
5. Toast the thick-cut white bread in a dry pan or under the grill until golden and crisp.
6. While the bread is still warm, place Pilgrims Choice British Cheese on half of the slices and return them to the grill or pan for a few seconds until the cheese is melted and gooey.
7. Spread a layer of spicy mayo onto the non-cheesy slices of toasted bread.
8. Add a generous portion of the crunchy slaw mix onto the mayo-coated bread.
9. Place two crispy fish fingers on top of the slaw, ensuring an even layer for the perfect bite.
10. Finish by placing the melted cheese-covered bread slice on top to complete the sandwich.
11. Serve immediately, slice in half, and enjoy the crispy, cheesy, spicy goodness of this ultimate fish finger sandwich!