These mouth-watering sandwiches from cook Ravinder Bhogal are set to change your lunches for good
Raise your picnic game with these bite-me-now sarnies
PUT the tuna mayo sandwich down and step away from your lunchtime comfort zone.
Instead, make like Joey Tribbiani and get your hands on some truly *epic* sandwiches.
It's time to mix things up with these bite-me-now sarnies.
Eggy bread
Serves 2
Prep time 5 mins
Cooking time 15 mins
Cals 566
Sat fat 11g
*6 slices prosciutto
*1 large avocado
*Juice 1 lime
*Tabasco chipotle sauce
*4 slices brown sourdough bread
*Olive oil, for frying
*50g mozzarella, grated
*2 eggs
*Few leaves basil, torn
1 Preheat your grill to medium. Cook the prosciutto under the grill until crisp, then set aside. In a bowl, mash the avocado with lime juice and Tabasco to taste.
2 Heat a dry frying pan. Brush 2 slices of bread with olive oil on one side and fry oil-side down until crisp and dark. Top the soft side with mozzarella and melt under the grill.
3 Meanwhile, using a round cutter, make a small circle in the middle of the 2 remaining slices of bread. Brush both sides with olive oil. Fry in the pan until crisp on both sides. Crack an egg into each hole and fry until the white is set and the yolk is runny.
4 Place the prosciutto on top of the grilled cheese on toast. Top with avocado, basil and the fried egg toast. Season the egg with pepper and serve immediately.
Mumbai melt
Serves 2
Prep time 8 mins
Cooking time 12 mins
Cals 699
Sat fat 17g
For the chutney
*Handful mint leaves, chopped
*2 handfuls fresh coriander, chopped
*Juice 1 lime
*1 green chilli, finely chopped
*1/2tsp grated ginger
*1tsp chaat masala
*1/2tsp caster sugar
For the potato filling
*1tbsp rapeseed oil
*1tsp brown mustard seeds
*Pinch asafoetida
*10 curry leaves
*1tsp cumin seeds
*1 onion, finely chopped
*1tsp finely grated ginger
*1 green chilli, finely chopped
*1/2tsp turmeric
*2 potatoes, peeled, cubed and boiled until tender
*Juice 1 lime
*Handful coriander, chopped
*Butter, for spreading
*4 slices white bread
*100g mature Cheddar
*Sliced tomatoes
*Sliced cucumbers
*Sliced onions
1 Put all the chutney ingredients in a blender and whizz into a paste. Add a little water and whizz again until you have a thick but spreadable consistency.
2 To make the potato filling, heat the oil in a pan. Once hot, add the mustard seeds (they’ll pop in seconds). Then add the asafoetida, curry leaves and cumin. Fry the onion in the spices until soft and then add ginger, chilli and turmeric. Fry for a few more minutes, add the potatoes to the pan and mix well. Remove from the heat and mash the mixture lightly with a fork. Squeeze in the lime juice and toss in the coriander.
3 Butter all four slices of bread on one side. Smear 2 slices with chutney on the unbuttered side, then top with some potato filling, cheese, tomatoes, cucumber and onions. Close each sandwich with the remaining slices of bread, buttered side up. Place in a sandwich toaster or cook in a stove-top toaster until golden-brown and crisp, then serve.