Soggy sandwiches end here. Righting the wrongs of the lunch-makers before us. Sandwich ideas this way.
SANDWICH RECIPE 1.
PLEASE SIR, I WANT SOME SLAW
• 1/2 small red cabbage, shredded
• 2 medium carrots, grated
• 1 fennel bulb, finely sliced
• 2 spring onions, finely sliced
• juice of 1 lemon
• 1/4 cup mayonnaise
* Stick the slaw in a crusty roll with some smoked ham and a big slab of cheese.
1. Pop all the veggies in a bowl, and toss together well.
2. Pour in the mayonnaise and lemon, and stir through until the veggies are fully coated.
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SANDWICH RECIPE 2.
HERBIE CHOOK FILLER
• 2 cups chicken stock
• 1 chicken breast
• 3/4 cup natural yoghurt
• 1 tsp grated lemon zest
• 4 tsp fresh lemon juice
• 1 bay leaf
• 1 sprig of thyme
• 1 tbsp chopped tarragon
• 1 tbsp chopped parsley
• salt and pepper
1. Put chicken stock, thyme and bay leaf in a saucepan and bring to the boil.
2. Lower the heat and pop in your chicken breast. Cover the saucepan and let simmer for 15 minutes, or until just cooked.
3. Turn off the heat and leave the chicken to sit for 5 minutes.
4. Take the chicken out and let cool.
5. Once cooled, shred the chicken with a fork.
6. In a small bowl, mix the yoghurt, lemon zest and juice, tarragon and parsley.
7. Put your chicken in with the yoghurt mixture and stir until combined.
8. Season with salt and pepper.
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SANDWICH RECIPE 3.
THE CURRIED EGG IS NOT DEAD
• 4 boiled eggs
• 4 tsp natural yoghurt
• 1/4 tbsp curry powder
• 2 handfuls of coriander
• salt and pepper, to taste
1. Chop up boiled eggs into big chunks.
2. Stir curry and yoghurt together, and then fold through coriander.
3. Mix the eggs through the yoghurt mixture.
4. Season with salt and pepper.
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BORING SANDWICH? ADD PESTO!
• 2 cups basil, or whatever leafy green you have plenty of
• 1 cup parmesan, or whatever hard cheese you like
• 2 garlic cloves
• handful of walnuts, or whatever nut or seed you like
• olive oil
These quantities are only a guide, as some people like more garlic, less garlic, more cheese. Add and subtract to suit your taste.
1. Pop everything except the olive oil into a food processor and blend.
2. Slowly add the olive oil until you have a paste that still has a little texture but is spreadable.
3. Check the flavours—if you’d like a little more of something, put in and and mix again.
4. Pop in a jar and store in the fridge.
Looking for more recipes? Check out our favourite berry treats or get dinner sorted with these black bean bowls with warm tortilla chips.
The recipe above is from Issue 1. Lunch Lady recipes never go out of date–you can order back issues from our shop here.