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Showing: 21 recipes
Tajín chicken and mango slaw wraps
Tajín chicken and mango slaw wraps

Wraps are a great packed-lunch option for trains, planes and automobiles – travel-friendly, family-friendly, and less prone to sogginess than sandwiches. These fruity chicken wraps are made memorable with a sprinkling of Tajín, a Mexican chilli and lime seasoning blend

Recipe by Abigail Spooner

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Makes: 6
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Glamorgan toastie
Glamorgan toastie

Make the most of cheeseboard scraps and leftover sprouts for a twist on a Welsh classic. I used cheddar and stilton, but you could also use a combo of red Leicester, taleggio, or any other blend of hard and melting cheese

Recipe by Nadine Brown

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Serves: 2
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Salsa verde chicken mayo sandwiches
Salsa verde chicken mayo sandwiches
A staple at any picnic spread, sandwiches must be able to stand the test of time. Here, shredded chicken is coated in a herby, flavour-packed mayo, then stuffed into rustic ciabatta.

Recipe by Abigail Spooner

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Serves: 6
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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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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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Pub-style steak sarnie with beer onions
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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