Two sandwiches for you this week, because sometimes there’s nothing quite as satisfying as a quick, filling, hearty sarnie for lunch. Pick one, alternate, or, why not, make both: these are tough times, and we need all the comforting food we can get!
Caprese Sandwich
Shopping List
- 2 slices sourdough bread of your choice
- 125 grams fresh Mozzarella, sliced
- 2 ripe heritage tomatoes, sliced
- 2 lettuce leaves
- 1 tbsp pesto
- 25 grams butter
- 50ml balsamic vinegar
- 1 tsp honey
Preparation Method
- To begin with, make the balsamic glaze: Bring the vinegar and honey to a simmer in a small pot over medium heat until reduced by 1/2. Do not boil, turn to medium low if needed. Set aside to cool.
- Spread the pesto on both pieces of bread. Place lettuce leaves, tomatoes, mozzarella and a sprinkle of salt and pepper. Drizzle a little balsamic glaze and top with the other piece of bread.
- Heat a panini grill or grill pan and butter the outside of the sandwich. Grill until golden and serve.
Ham & Avocado Sandwich
Shopping List
- 1 large onion, peeled and thinly sliced
- 3 tbsp whole grain mustard
- 2 slices sourdough bread of your choice
- 150 grams ham, thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- A handful of lettuce leaves
- Olive oil
Preparation Method
- Heat a frying pan or a panini press on medium-high heat. Once hot, lightly drizzle it with oil. Lay your onion slices in the pan/ press, and cook for 5 minutes, until soft.
- Spread mustard on each slice of the bread, followed by the lettuce leaves.
- When the onions have finished cooking, divide the mixture among the two slices of bread. Top each slice high with the ham and the avocado slices.
- Serve immediately.