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Sandwiches

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Showing: 33 recipes
Meat-free BLT sandwich
Meat-free BLT sandwich
Try our veggie twist on a BLT sandwich. For the best “facon”, use ripe bananas with brown spots, which will add sweetness. If you can, opt for organic fruit to avoid the heavy use of pesticides on the skin

Recipe by Nadine Brown

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Serves: 1
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Reuben-style rösti
Reuben-style rösti
All the flavours of a North American Reuben sandwich in the form of a crispy potato rösti, with delicious slow-cooked beef and sharp pickles.

Recipe by Abigail Spooner

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Makes: 2
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Smoked salmon finger sandwiches
Smoked salmon finger sandwiches
These elegant little sandwiches add an instant touch of class to any party spread yet only take a matter of minutes to make

Recipe by Sarah Akhurst

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Makes: 18
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Beetroot and goats' cheese open sandwich
Beetroot and goats' cheese open sandwich
A speedy get-ahead lunch perfect for assembling at work the following day
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Serves: 1
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Japanese-style egg mayo sandos
Japanese-style egg mayo sandos
A supremely popular choice in Japanese convenience stores, the tamago sando features a deep layer of extra-rich filling between slices of fluffy white milk bread (shokupan), often with a halved medium- boiled egg added. We’ve added a little curry powder for a katsu-like flavour

Recipe by Tamsin Burnett-Hall

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Makes: 4 sandwiches
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Sponsored: Air fryer pork gyros
Sponsored: Air fryer pork gyros
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Serves: 4
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Sponsored: Pub-style steak sarnie with beer onions
Sponsored: Pub-style steak sarnie with beer onions
A bumper steak sandwich, laced with punchy mustard mayo, with sticky and crispy beer onions for ultimate indulgence

Recipe by Tamsin Burnett-Hall

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Serves: 2
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Beigels (or bagels)
Beigels (or bagels)
Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded

Recipe by Tamsin Burnett-Hall

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Makes: 10
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Parmesan chicken butties with red cabbage slaw
Parmesan chicken butties with red cabbage slaw
You can easily double the quantities for the slaw; it keeps in the fridge for up to four days and is great for impromptu barbecues

Recipe by Tamsin Burnett-Hall

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Serves: 2
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