Unbelievably tasty sandwiches you can eat for lunch

Sandwiches are probably the easiest snack you can make: you can eat them anywhere and at any time; they’ll work for breakfast just as much as they work for lunch or supper; you can make them in a minute at home and take them to work.

Here are eight of the very best which if you don’t know yet how to make, it’s definitely high time you did. Delicious!

Sun-dried tomato and feta cheese sandwich

Ingredients:

  • 2 slices of rye bread/wholegrain bread
  • Feta cheese
  • 4 sun-dried tomatoes
  • 6 green olives, seedless
  • Rocket salad, or any other according to taste
  • A handful of pine nuts
  • Salt

Instructions:

Roast the pine nuts for several minutes in a frying pan until they turn a golden brown colour. Cut the sun-dried tomatoes into thin slices, and the olives into small circular pieces. Place crumbs of the feta cheese on a toasted piece of bread, then the tomato slices, then the olives, followed by the salad. Sprinkle with the pine nuts. Cover with a second piece of toasted bread.

 

Hummus and beetroot sandwich

Ingredients:

  • 2 pieces of wholegrain bread
  • 1/4 avocado
  • 1/2 teaspoon of sesame
  • 3 tablespoons of hummus
  • 5 sprigs of parsley
  • 2 radishes
  • 100 g of grated carrot
  • 100 g of grated beetroot
  • 5 leaves of spinach
  • 1/4 cucumber
  • Salt and pepper according to taste

Instructions:

Toast the bread or fry in a frying pan. Crush the avocado with a fork and spread the resulting paste on one piece of toast, then cover with the sesame. Spread the hummus on top. Slice the radish into thin pieces, tear up the sprigs of parsley, and place both on top of the hummus. Arrange the carrot, beetroot, cucumber and spinach. Spread some hummus on the second slice of toast, and cover.

 

Californian-style chicken sandwich

Ingredients:

  • 3.5 cups of sliced and cooked chicken (approx. 1 kg of skinless and boneless chicken breast)
  • 1 cup of diced celery (approx. 3 stems)
  • 2/3 cup of chopped pecans
  • 1/2 cup of dried cranberries
  • 2 tablespoons of grated parmesan
  • Sliced bread

For the condiment:

  • 2/3 cups of mayonnaise
  • 1/4 cup of apple juice
  • 2 tablespoons of honey
  • 2 teaspoons of apple cider vinegar
  • 1 teaspoon of mustard
  • 1 tablespoon of poppy seeds
  • Salt, black pepper

Instructions:

In a large bowl, mix together the chicken, nuts, celery, cranberries and parmesan. Leave to one side. In another bowl, mix together all the ingredients for the condiment, then pour it into the bowl with the chicken. Then spread/arrange everything on slices of bread.

 

Carrot and spinach sandwich

Ingredients:

  • 2 pieces of wholegrain bread
  • ½ carrot
  • 1.5 tablespoon of cream cheese
  • 1 tablespoon of sultanas
  • Some spinach

Instructions:

Spread bread with cream cheese. Top with carrot, sultanas and baby spinach leaves. Top with another slice of bread.

 

Flatbread roll with chicken and vegetables

Ingredients:

  • 4 small thin pieces of flatbread
  • 1 medium-sized carrot
  • 2 small cucumbers
  • 6-7 chicken thighs
  • Salt and pepper according to taste
  • 1/2 teaspoon of ground sweet paprika
  • 1 medium-sized pepper
  • 100 g of lettuce
  • 3 tablespoons of sour cream or mayonnaise

Instructions:

Grate or finely chop up the carrot. Chop up the cucumber. Remove the bones and skin from the chicken, add salt and pepper, and sprinkle with paprika. Fry the chicken until its completely cooked for about 5-7 minutes on each side. Leave aside on a plate.

Chop up the pepper and fry it in the same frying pan, stirring occasionally, until it becomes soft and slightly crispy. Cut up the chicken into small pieces. Spread the mayonnaise or sour cream on the flatbread, lay out the lettuce and all the other ingredients on it, leaving about 2 cm space at one end. Then roll up the bread.

 

Chicken and bacon sandwich

Ingredients:

  • 4 pieces of bread
  • 1 chicken fillet, around 250 g
  • 1 medium-sized tomato
  • 4 lettuce leaves
  • 4-6 pieces of bacon
  • 2 teaspoon of mayonnaise
  • Salt and ground black pepper according to taste

Instructions:

Warm up the frying pan on medium heat. Dry the bread out by placing it in the frying pan for 30 seconds at a time, then leave it aside on a plate. Fry the bacon for two minutes and remove from the frying pan.

Cut the chicken fillet into two think pieces. Add salt and pepper according to taste. Fry both pieces for 3-4 minutes until fully cooked.

While you are frying the chicken, thinly slice the tomatoes. Spread mayonnaise on two out of your four pieces of bread, and arrange the lettuce leaves together with the fried bacon and pieces of tomato on them. Add the chicken fillet on top and cover with the remaining pieces of bread.

 

Chicken and guacamole sandwich

Ingredients:

  • 8 slices of wholemeal bread
  • 1 boiled chicken breast
  • 2 small cucumbers
  • 6 tablespoons of guacamole or avocado paste
  • 4 teaspoons of mustard
  • Fresh lettuce

Instructions:

Separate the boiled chicken into pieces. Chop up the cucumber. Place the bread on a baking tray and dry it out a little in the oven. For one sandwich you need two pieces of bread. Spread one piece with one teaspoon of mustard. Place pieces of chicken on top, and then pieces of cucumber above that. Spread the guacamole or avocado paste generously. Add another layer of chicken if you wish, then cover with the second slice of bread.

 

Cheese, cucumber and smoked salmon sandwich

Ingredients:

  • 8 slices of bread
  • 8 thin slices of smoked salmon
  • 6 tablespoons of cream cheese
  • 1 medium-sized cucumber
  • Some chives
  • 1 lemon

Instructions:

Finely chop up the chives. Chop up some dried lemon peel. Mix together the cream cheese, one tablespoon of chives, the lemon peel, and one tablespoon of lemon juice.

Cut the crusts off the bread. Divide the cheese mixture which you just made into eight portions and spread it evenly on the pieces of bread. Add a slice of smoked salmon on top. Cut the cucumber into very thin slices and place them on four of the slices of bread, so that they cover the whole piece. Cover with the remaining pieces of bread, then cut the sandwich into four pieces. Dip them in whatever chives you have left over.

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