A decent white loaf, a packet of something crunchy, a tasty sauce and a sense of fun are all you need to transform your favourite sarnie into something really special.
Sandwiches are an easy lunchtime favourite, but they don’t have to be boring. Good bread is key (go for something soft such as a country or farmhouse loaf), as is using the best-quality, seasonal produce you can – then have some fun. Everyone has stuck crisps in a sandwich at some point in their lives, but bacon-flavoured Frazzles are my favourite; they really add texture to a chicken, lettuce and tomato sandwich. Or spice up a fish-finger sandwich with curry powder and Bombay mix.
Curried fish finger sandwich
The Bombay mix brings an unexpected spicy crunch that takes this sandwich to the next level.
Prep 5 min
Cook 15 min
Makes 2
8 fish fingers
100g Greek yoghurt
Juice of 1 lime
1 tbsp curry powder
Salt
2 tbsp mango chutney
4slices farmhouse loaf
1 granny smith apple, cored and finely sliced
1 cos lettuce
100g Bombay mix
Cook the fish fingers according to the packet instructions. Mix the yoghurt, lime juice, curry powder and season with salt.
Spread half the mango chutney on one slice of bread, spread half the yoghurt on another slice, then put half the fish fingers, apple, lettuce and Bombay mix on top. Put the lid on.
Repeat with the remaining ingredients to make a second sandwich, and enjoy.
Shredded herb chicken, Frazzles, blue cheese, lettuce and tomato sandwich
Prep 10 min
Cook 35 min
Makes 2
4 boneless chicken thighs (or leftover roast chicken)
Salt and black pepper
Olive oil
10 mint leaves, chopped
15 coriander leaves, chopped
½ bunch chives, chopped
10 parsley leaves, chopped
100g soured cream
200g blue cheese
1 x 18g pack bacon Frazzles
4 thick slices farmhouse loaf
1 baby gem lettuce, leaves separated
1 beef tomato, sliced
Heat the oven to 220C (200C fan)/425F/gas 7, season the chicken with salt, pepper and olive oil, and roast for 25-30 minutes, until cooked through (ditch this step if using leftover chicken). Remove and leave to cool.
Once the chicken is cooled, shred the meat with a knife into a bowl and add the chopped herbs.
Blend the soured cream and blue cheese, and set aside.
Smash the Frazzles by piercing the packet with the tip of a knife, then punching it a few times.
Cover two slices of bread with the chicken filling, blue cheese mix, Frazzles, lettuce and tomato, put the remaining slices of bread on top, and chow down.
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