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Sandwiches & Wraps for Lunch!
(choose something different every time:
wholegrain/granary bread slices, baguettes, tortilla wraps, etc.)
- Pâté, tomato & cucumber sandwich
- Ham, cream cheese & tomato sandwich
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Pâté, tomato & cucumber sandwich
Ingredients - serves 4
- 8 slices of wholemeal bread
- Sunflower spread
- 175g Brussels spreadable pâté
- 1/2 cucumber, thinly sliced
- 225g tomatoes, thinly sliced
- 200g carrots, peeled & cut into batons
Method
1. Spread 8 slices of the bread with sunflower spread. Spread 4 of the slices with pâté and top with cucumber and tomato slices. Top with the remaining slices of bread and cut into quarters. Serve with the carrot batons.
Alternative: Try swapping the pâté for grated Cheddar cheese.
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Ham, cream cheese & tomato sandwich
Ingredients - serves 4
* 8 slices of wholemeal bread
* Sunflower spread
* 100g basics soft cheese
* 225g tomatoes, thinly sliced
* 60g British cooked ham
* 200g carrots, peeled & cut into batons
* 200g basics houmous
* 500g apples
Method
1. Spread 8 slices of bread with sunflower spread. Spread 4 of the slices with soft cheese and top with the tomatoes and ham. Top with the remaining slices of bread and cut in half.
2. Then serve with carrot batons and houmous to dip. Round off your lunch with apples.
Alternative: Try swapping the ham for some sliced black olives and a sprinkling of dried mixed herbs.
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Ham, Cheese & Mustard
Ingredients
- Two slices of good, fresh, buttered brown or granary bread
- A teaspoon of mayo
- Sea salt and coarse-ground black pepper
- Half a teaspoon of creamy Dijon mustard
- About 60g of ham
- 2 slices of emmenthal
- 4 slices of vine-ripened tomato
- A handful of fresh, mixed lettuce leaves
Method
1. Stir the mustard into the mayo with a fork until completely mixed.
2. Cut four slices of tomato.
3. Spread the mustard mayo right to the edges of the bottom slice of buttered bread.
4. Lay the slices of ham on the mustard mayo and cover with the two slices of emmenthal.
5. Arrange the tomato on the cheese and top with the handful of fresh, mixed
lettuce leaves.
6. Season with sea salt and ground black pepper.
7. Put the second slice of bread on and cut in half diagonally with a sharp knife.
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Salmon & Cucumber
Ingredients - serves 12
- 6 oz. can boneless salmon, drained and flaked
- 1/2 cup peeled, chopped cucumber
- 3 Tbsp. plain yogurt
- 1 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- 1/2 tsp. dried dill weed
- 8 mini sandwich buns, sliced
- 2 Tbsp. butter, softened
- 16 pieces lettuce
Method
Combine salmon, cucumber, yogurt, and lemon juice in small bowl. Spread thin layer of butter on cut sides of sandwich buns (or wraps) and line with lettuce. Fill with salmon mixture.
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Prawn Mayonnaise
Ingredients
- cooked prawns
- mayonnaise
- small handful of fresh basil
- lemon juice
- salt
- black pepper
- cayenne pepper
Method
1. Mix a small handful of fresh basil with the mayonnaise, add a squeeze of lemon juice, season with salt, black pepper and cayenne pepper (to taste).
2. Toss the prawns in the basil mayo untill they are well coated. Then fill your wrap or sandwich and add lettuce/salad leaves.
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Tuna & Cucumber
Ingredients
- 1 can 90 g Tuna flakes, drained
- 1 medium cucumber, shredded
- 1 medium tomato, thinly sliced
- Cream cheese
Method
1. In a small bowl, mix tuna and cucumber together.
2. Spread generous amount of cream cheese on one side of each bread or on wrap.
3. Spread some of the mixture over the bread with cream cheese on it. Add tomato slices over the tuna mixture. Cover with another slice, cream cheese facing downward. Repeat this procedure for the remaining sandwiches/wraps.
4. Cut the sandwiches into 2 diagonally for easy biting.
Ploughman's sandwich
Ingredients serves 4
- 8 slices of wholemeal bread
- Butterlicious spread
- 100g basics sweet pickle
- 150g British mild Cheddar, grated
- 1/2 cucumber, thinly sliced
- 200g carrots, peeled & cut into batons
- 330g red seedless grapes
Method
1. Spread the slices of bread with Butterlicious. Spread 4 of the slices with a little pickle and add the grated cheese and arrange cucumber slices on top.
2. Top with the remaining 4 slices of bread and cut into quarters. Serve with carrot batons and red grapes.
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