We could probably have sourced the whole lot here, TBH.
But as Ireland’s gourmet capital, Cork provided one of the most important layers in a 32-ingredient sandwich, with one item from a different local food producer in each of the counties.
Gubbeen Farmhouse Cheese, representing Co. Cork was the county winner in a Heinz competition that saw hundreds of nominations from all over the country, with the final ingredients chosen by David Adams, Head of Heinz Ireland, and Dee Laffan, food writer and presenter.
The final sandwich was constructed by the chefs at Elephant & Castle using everything pictured here:
“Our final recipe represents all of the wonderful local produce Ireland has to offer and is the perfect inspiration for a halftime treat to make at home ahead of this Saturday’s final.” said David Adams, Head of Heinz Ireland.
“We’ve designed our sandwich in layers – one fish, one meat and one cheese – with it all held in place by four different types of bread and of course lashings of our Heinz [Seriously] Good Mayonnaise. A bit like an ultimate club sandwich.”
The final 32 fillings are:
- St. Tola Divine, a spreadable version of the award-winning goats cheese representing Co. Clare
- Gubbeen Farmhouse Cheese, representing Co. Cork
- Sourdough bread from Emilie’s Bakehouse, representing Co. Kerry
- Irish butter from Glenstal Foods, representing Co. Limerick
- Mature Cheese and Red Onion crisps from O’Donnells Crisps, representing Co. Tipperary
- Blaa from Walsh’s Bakehouse, representing Co. Waterford
- Cheddar from Coolattin Cheddar, representing Co. Carlow
- Cucumbers from Welgro Produce, representing Dublin
- Chilli jam from Gibney’s Preserves, representing Co. Kildare
- Smoked trout pâté from Goatsbridge Trout Farm, representing Co. Kilkenny
- Microgreens from Edmundburry Greens, representing Co. Laois
- Honey roast ham from Herterich Artisan Meats, representing Co. Longford
- Sourdough bread from The Home Bakery, representing Co. Louth
- Organic lettuce from Meade Farm, representing Co. Meath
- Shaved New York-style pastrami from Carrolls of Tullamore, representing Co. Offaly
- Turkey slices from Green Farm Fine Foods, representing Co. Westmeath
- Tomatoes from Wexford Tomatoes, representing Co. Wexford
- Salami from Guastalla, representing Co. Wicklow
- Smoke roasted organic salmon from North Coast Smokehouse, representing Co. Antrim
- Onion jam from Burren Balsamics, representing Co. Armagh
- Drumlin garlic cheese from Corleggy Cheeses, representing Co. Cavan
- Crispy onions from Scotts Crispy Onions, representing Co. Londonderry
- Wild Irish tuna from Shines Seafood, representing Co. Donegal
- Black garlic butter from Abernethy Butter, representing Co. Down
- Fresh free-range eggs from Cavanagh Eggs, representing Co. Fermanagh
- Mushrooms from Monaghan Mushrooms, representing Co. Monaghan
- Bresaola from Ispini Charcuterie, representing Co. Tyrone
- Salad leaves from An Garraí Glas, representing Co. Galway
- Boxty from McNiffe’s Bakery, representing Co. Leitrim
- Sea salt from Achill Island Sea Salt, representing Co. Mayo
- Sundried tomatoes from Ballagh Farm Shop, representing Co. Roscommon
- Hummus from Sweet Beat, representing Co. Sligo
As well as the competition, Heinz also launched a new limited-edition bottle for the summer – Heinz [Seriously] Good Mayo for Sam. Referring to the Co. Mayo football team’s quest for the cup, the new bottle was launched to mark the 70th anniversary of Co. Mayo’s last win at the All-Ireland Final in 1951.