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.