Well, I’m still being a control freak over Barn’s lunch (not that he’s complaining), so here’s a second week’s worth of sandwich ideas for you:
Wholemeal pitta bread, split and spread with chive Philadelphia cream cheese, filled with grated Red Leicester cheese and a crisp peppery salad of rocket leaves, shredded radish, diced sweet red peppers and chopped spring onion.
Thickly sliced cheese & chutney bread (yup, that’s right, the cheese & chutney are baked into the bread!) with slices of roast pork on a bed of baby spinach leaves, topped off with a dollop of chunky apple sauce.
Malted grain and rye flatbread, spread with mustard mayo then folded and filled with red lettuce leaves (they come in a mixed bag – who knows what they’re actually called?!), pastrami and slices of Jarlsberg cheese.
Now, I know what you’re thinking…you can’t have pastrami without pickles…and I agree wholeheartedly. If this had been for me the helping of sliced pickles would have been so generous as to result in major spillage and much sandwich messiness. However, Barn isn’t as keen on pickles as I am (he doesn’t dislike them, just would never eat them from the jar as a snack, the way I do) so I chopped some up into really small pieces and mixed it in with the mustard mayo – this satisfied us both 😀
Crusty rolls, slightly hollowed and shaped to form ‘bowls’; spread inside with hummus then filled with mixed salad leaves, feta cheese, sliced olives and diced red peppers.
Multi-seeded sliced loaf filled with shredded roast chicken and sage & onion stuffing, on a bed of baby spinach leaves, topped off with a dollop of Bramley apple sauce.
Now I wonder…based on the last two weeks…would you want me making your lunch sandwiches or do you think I’m unnecessarily keeping Barn from his plain cheese? 😉