A (Working) Week’s Worth of Tasty Sandwiches (Part 2)

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:

cheese salad pittaWholemeal 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.

roast pork on cheese & chutney bread
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 with pastrami
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 😀

Tiger roll with hummus, feta, red pepper & olives
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.

Seeded batch loaf with shredded roast chicken, stuffing and apple sauce
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? 😉

x

 

A (Working) Week’s Worth of Sandwiches

Barn is currently benefiting from my temporarily unemployed status as, with more free time available, I’ve come over all house-wifely.

Don’t worry, past experience says it’s not sustainable.

However, for now, one of the areas to which my Stepford attention has been drawn is Barn’s lunch.  He takes sandwiches to work (when he remembers to), and without fail what he makes is sliced cheddar cheese in between slices of pre-cut white bread.

Dull.

just cheese

Now I’m the last person in the world who would object to cheese, but c’mon now…this is not the way to do lunch.

This is why the Radically Overhauling Lunch League (current membership : 1) needed to be initiated.

The agreed rules of conduct are as follows:

  • it has to be sandwiches as the nature of Barn’s work means truly eating on the go – no chance to sit with boxed salads, plates or cutlery
  • eggs are not welcomed by colleagues due to the farty smell they emit, both before and after consumption
  • no tinned fish of any kind, or smoked salmon (whaaat?!)
  • no lamb (again, whaaat?!) 

I can safely say the project has so far been something of a success; Barn’s lunches are now, apparently, a major topic of conversation between colleagues in the car each morning.  Methinks they need more going on in their lives 😉

Without further ado, let the lunches commence…

roast beef with horseradish mayo

Wholemeal ‘Thins’ with wafer thin slices of roast topside of beef, de-seeded and chopped tomatoes, peppery rocket and watercress leaves and a generous helping of horseradish mayonnaise.

ham & swiss cheese (jarlsberg) with mustard mayo

Seeded rolls spread with wholegrain mustard mayonnaise then filled with thickly carved roast ham and Jarlsberg cheese.

roast chicken salad

Wholemeal rolls filled with roast chicken chunks, crisp sweetcorn kernels, finely sliced spring onions, de-seeded, chopped tomatoes, and a generous helping of chives, all bound together in creamy mayonnaise.

roast chicken and bacon

Multi-seed rolls filled with slices of roast chicken, crispy bacon and Jarlsberg cheese, on a bed of fresh lettuce and sliced tomatoes, finished with a swipe of English mustard.

triple cheese and rocket

Multi-seed rolls with triple cheese filling (grated red Leicester and grated mature white Cheddar mixed together with chive Philadelphia cream cheese) on a bed of crisp, peppery rocket.

So that concludes a week’s worth of tasty sandwiches – do any of them appeal to you?

x

 

Quick and Tasty Beef Koftas

Looking for a winning dish for dinner?

Cooked beef koftas

In that case, you should know that these beef koftas are almost effortless to whip up; the bulk of the time it takes to make them is actually the 30 minutes chilling time. Winner.

They don’t seem that effortless to the people eating them, who will demonstrate their appreciation of your ‘slaving’ over dinner by showering you with attention and affection.  Win, win.

They’ll probably do the washing up too.  Win, win, win.

Of course, they taste amazing too.  Win, win, win, win.

Well, would you look at that!  It would appear that the beef koftas are quadruple winners!  There’s clearly no need for you to continue your search for a dinner dish, which is happy news, because by now you must be very hungry.  I shall delay you no longer and will proceed to tell you how to make this scrumptious meal…

Kofta ingredients

Serves 3-6 people, depending on accompanying dishes

Ingredients
500g minced beef
1 onion, chopped
1-2 cloves garlic, crushed
2-4 green chillies, finely chopped
¾ teaspoon ground coriander
¾ teaspoon ground cumin
1 egg
a handful of fresh coriander leaves, chopped
1 teaspoon harissa paste (If I’d had harissa paste in the stores I’d have used it, and the dish would have benefited from it, so I’ve included it here)
Sea salt and freshly ground black pepper
12 wooden skewers
Music

Done your onion and chilli chopping?  Ok then, let’s get this show on the road…

Mix ingredients by hand

Throw everything (apart from the skewers) into a bowl and use your hands to mix well.

Shape onto skewers

Divide the mix into 12 rough balls then form into oval shapes on the wooden skewers (or make into patties if you don’t have any skewers).

Cover and chill in the fridge for at least 30 minutes.

Beef koftas

Heat a lightly oiled griddle or grill and cook for around 8-12 minutes on a medium to high heat, turning to ensure they’re browned all over.

Job’s a good ‘un!

Beef koftas with Mediterranean dips

Served here with a minty cucumber sauce*, pitta bread and a selection of Mediterranean dips*.

x

* Recipes to follow shortly 🙂