Top 10 Back-To-School Sandwich Recipes

1. Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
2. Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.

Squash It Sandwich

Ingredients

• 4 seeded wholegrain rolls
• 4 radishes
• 1 x 5cm piece of cucumber
• ½ a small carrot
• 2 cauliflower florets
• ½ a small red pepper
• ½ a small apple (core removed)
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 sprigs of fresh soft herbs , such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint
• 1 handful of salad cress or sprouting herbs
• 1 handful of freshly podded peas
• 1 tablespoon sunflower seeds
• 2 tablespoons quality cottage cheese or cream cheese
• 2 tablespoons quality houmous

Method

1. On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side.
2. Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
3. Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
4. Slice each cucumber half into 4 pieces, then add to the bowl.
5. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
6. Click apart the cauliflower florets and place into the bowl with the stalks.
7. Pull out the pepper’s stalk, tearing out the core, then discard.
8. Scoop out the seeds and white pith with a teaspoon, then discard.
9. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
10. Place the apple half, flat-side down, on the board.
11. Cut the apple into 6 even-sized pieces, then add to the bowl.
12. Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
13. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
14. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
15. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
16. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
17. Pick the herb leaves, discarding the stalks.
18. Tear the leaves into small pieces, adding them to the bowl as you go.
19. Using scissors, snip the cress or sprouting herbs into the bowl.
20. Add the peas and sunflower seeds to the bowl.
21. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
22. Spread the base of each roll with the cottage or cream cheese.
23. Spread the soft side of each top with the houmous.
24. Equally divide the vegetable mixture between the base of each roll.
25. Place the lids on top, houmous-side down, press lightly, then tuck in!

• 2 cups chicken, cooked and chopped
• 1 large avocado
• 3 tablespoons mayo (or more as needed)
• 1 teaspoon fresh lime juice
• ¼ teaspoon garlic powder
• salt and pepper to taste

Method

1. In a large bowl, add the chicken, mayo, lime juice, garlic powder, salt and pepper.
2. Cut the avocado in half and dice into small pieces. Scoop the avocado out into the bowl and stir all of the ingredients together until it has reached your desired consistency.
3. Taste and adjust seasonings to your preference.
4. Serve and enjoy!

The Perfect Egg Mayo Sandwich

For the sandwiches

• 4 slices of white bread, soft
• 4 eggs, at room temperature
• chives, about 1 heaped tablespoon, finely chopped
• white pepper
• malt vinegar

For the mayonnaise

• 1 egg yolk
• groundnut oil, or vegetable oil
• 1 tsp white wine vinegar
• 1/2 tsp mustard powder
• salt

1. Put the eggs in a saucepan and cover with cold water. Bring to the boil then simmer for 6 minutes. Place in a bowl of cold water
2. Make your mayonnaise. By far the easiest way to do this is by using an electric mixer with a whisk attachment, but it’s perfectly possible by hand
3. Put the egg yolks in a clean bowl and whisk them together. Whisk in the mustard powder. Begin adding oil a few drops at a time, whisking as you do so and making sure each bit of oil is fully incorporated before adding the next
4. As you whisk in more oil and the mayo starts to thicken, you can start adding it in very slightly larger quantities until you are steadily adding it in a thin stream. If it splits, don’t despair. Take a fresh egg yolk in a clean bowl and begin adding the split mixture into it, very slowly, just as if it were the oil. This should bring it back. Add the white wine vinegar and season with salt
5. Peel the eggs, and mash them with a fork. Mix in 2 tablespoons of the mayo and the chives, then season with salt and white pepper. Add a teaspoon of vinegar to start with, adding more if you think it’s needed. Spread the mixture onto one slice of bread, top with the other, and cut into preferred sandwich shape