Love your lunch

Love your lunch


Posted 10th May 2016


To mark British Sandwich Week (8th to 14th May 2016) we've rounded up the best sandwich recipes to make lunch a little more interesting

 

Cheese & Avocado Sandwich

Serves 4

1 tube Primula cheese with prawns
8 slices granary bread
2 avocados

1. Spread the cheese over 4 slices of the bread.

2. Slice the avocados thinly and arrange on top of the cheese.

3. Top with the remaining slices of bread.

Tip: Serve with lettuce for an extra crunch.

Recipe courtesy of www.primula.co.uk

 

Salmon Fish Finger Bagel with Tartar Sauce

Serves 2

200g salmon fillet, skinless
1 medium egg
60g sesame seeds
1 tablespoon rapeseed oil
2 bagels, toasted
1 teaspoon tartar sauce
20g watercress

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 5 and line a baking tray with parchment paper.

2. Cut the salmon into 8 fingers.

3. Whisk the egg in a small bowl and place the sesame seeds onto a small plate.

4. Dip the salmon fingers in the egg and then roll in the sesame seeds. Place on the baking tray and drizzle with rapeseed oil.

5. Place in the over for 15 minutes, or until cooked through and golden.

6. Spread the bagel with the tartar sauce and top with the salmon fingers and watercress. Place the bagel lid on top and serve.

Recipe courtesy of www.newyorkbakeryco.com

 

Chicken Salad Sandwich

Serves 4

200g chicken, cooked and chopped
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 red onion, finely chopped
1 ciabatta, thickly sliced
80g spinach leaves, washed
4 slices Cheddar cheese

1. Combine the chicken, half of the mayonnaise, relish and onion in a bowl.

2. Spread the chicken mix on 4 slices of the ciabatta. Top with spinach, cheese and the remaining bread slices to make 4 sandwiches.

3. Evenly spread the remaining mayonnaise on the outside of the sandwiches.

4. Grill the sandwiches for 4 minutes on each side until the bread is toasted and the cheese has melted.

Recipe courtesy of www.hellmanns.co.uk

 

Steak Sandwich with Caramelised Onions

Serves 4

2 sirloin steaks, thinly sliced
Salt and pepper
2 red onions
2 tablespoons olive oil
4 bread rolls
200g mushrooms, sliced
100g Cheddar cheese, grated

1. Put the steak into a bowl and toss with salt and pepper.

2. Thinly slice the onions and fry with 1 tablespoon of the olive oil until caramelised.

3. Toast the bread rolls.

4. Heat the remaining oil in a large frying pan until very hot. Carefully fry the steak slices for 3-5 minutes, tossing regularly. Remove the steak from the pan and add the mushrooms to the pan juices. Fry for 3-5 minutes.

5. Assemble the sandwiches with generous helpings of the steak, onions, mushrooms and cheese.

Recipe courtesy of www.aldi.co.uk

 

Coronation Chicken Sandwich

Serves 4

1kg whole organic chicken
2 large onions, sliced
1 carrot, roughly sliced
2 sprigs of tarragon
1 bay leaf
1 tablespoon vegetable oil
4 teaspoons medium curry powder
2 teaspoons tomato purée
1 teaspoon light muscovado sugar
4 tablespoons mayonnaise
200g crème fraiche
1 tablespoon lemon juice
3 tablespoons sultanas
8 slices wholegrain bread
1 tablespoon coriander leaves, chopped
1 spring onion, chopped

1. Place the chicken in a large saucepan and add 1.5 litres of water, 1 of the onions, the carrot, tarragon and bay leaf. Bring to the boil and then simmer slowly. Poach the chicken for 1 hour until cooked. Leave the chicken to cool in the liquid. Remove the chicken, retaining 200ml of the liquid.

2. In a frying pan, heat the oil. Cook the remaining onion for 3-4 minutes on a medium heat until softened, but not brown. Add the curry powder, tomato purée, sugar and retained chicken liquid. Bring to the boil, then pass through a fine sieve.

3. When the mixture is completely cool, add the mayonnaise, crème fraiche, lemon juice and sultanas. Shred the chicken into bite-sized portions and mix thoroughly with the coronation sauce.

4. Lay out 4 slices of bread, spoon on the chicken spread equally across the 4 sandwiches and sprinkle on some chopped coriander and spring onions. Top with the remaining slices of bread and serve.

Recipe courtesy of www.hellmanns.co.uk

 

Peanut Butter & Honey Glazed Banana Bagel

Serves 1

1 banana
1 teaspoon cinnamon, ground
1 tablespoon peanut butter
1 cinnamon and raisin bagel, toasted
2 teaspoons honey

1. Peel the bananas and slice in half lengthways, then dust with the cinnamon.

2. Heat a griddle pan over a medium heat and griddle the bananas on both sides until strong lines appear.

3. Spread the peanut butter on both sides of the toasted bagel, top with the banana and drizzle with the honey to serve.

Recipe courtesy of www.newyorkbakeryco.com





Related articles
Posted 27th Jul 2018

Ensuring your puppy gets enough brain food

Ensuring your puppy gets enough brain food


Posted 27th Jul 2018

The wonderful gooseberry

The wonderful gooseberry


Posted 27th Jul 2018

Staying in the Norfolk Broads

Staying in the Norfolk Broads


Posted 23rd Jul 2018

A look at Dudley Canal Tunnel

A look at Dudley Canal Tunnel


July issue on sale 7th June

Subscribe to our newsletter