Cream cheese and cucumber – yes I had to included this! Use low fat cream cheese for a healthy option.
Cream cheese with chives - use freshly chopped chives for the best flavour
Cream cheese with chopped walnuts and celery - try it on
Cream cheese, roasted red peppers (bought in a jar or home roasted)
Low fat cheese spread (e.g Philadelphia) spread over a wrap. Sprinkle with sun dried tomatoes, red onions and crispy lettuce. Roll up and cut in half ready for your lunchbox.
Brie and grape
Brie and apple
Brie and cranberry sauce or mango chutney
Brie, tomato and avocado
Cheddar with spring onions and mayo
Goats cheese with roasted peppers (buy in a jar to save time)
Feta cheese, red onions cucumber, iceberg lettuce and tomato - try in a wrap
Mozzarella and roasted vegetables
Mozzarella with sun dried tomatoes,and basil pesto.This is particularly good on some sun dried tomato bread.
Smoked cheese, sweetcorn kernels and chopped spring onion - this is good in a wrap
Stilton with chopped walnuts and grapes
Red Leicester with sliced apple and coleslaw
Vegetable Sandwich Fillings
Asparagus – (lightly cooked), add cherry tomatoes, slices of red onion and some toasted pine nuts. Option: add some shavings of vegetarian style parmesan cheese if you wish
Asian sandwich – stir fry some onion, garlic, chilli and ginger. Next add some pak choi and some slices of tofu (optional). Cook for a few minutes then cool. To make up, spread a wrap with some peanut butter, add the filling, roll up and enjoy
Avocado with rocket or watercress leaves
Bombay sandwich – slices of tomato, potato (cooked!) onion and some corinader and mint chutney. To make your own: good handful of fresh coriander leaves, smaller handful chopped mint leaves, 1 green chilli chopped, juice of one lemon and 1 tsp dry roasted cumin seeds. Pop in a food blender and whiz together. Store in an air-tight container in the fridge for up to 48 hours.
Cucumber and strawberry – now this may sound strange, but I had this at a lunchtime buffet and it was lovely. Slices of cucumber and strawberries between granary bread. A great summer sandwich.
Grilled Portobello mushrooms with slice tomato and onion. Add a slice of cheese if you wish. Put together on a large seeded roll. Option: spread some pesto on the mushrooms.
Grated carrot with raisins and sliced apple (rub with a little lemon juice to prevent discolouration or slice the apple just before eating.
Pan Bagnat - a classic french sandwich made from a hollowed out load and filled with vegetables and other goodies.
Roasted vegetables – e.g. peppers, red onion, mushrooms, and courgettes. Add some herbs during roasting such as thyme or rosemary and a drizzle of olive oil. Option: spread the bread with cream cheese or adding some goat’s cheese.
Salad sandwich – fill a pita or roll with crisp lettuce leaves, tomatoes, cucumber and spring onion. Add a little low fat mayo (or soya mayo). You may wish to take the prepared salad filling along separate from the bread. Then make up the sandwich just before eating. This way your sandwich will stay crisp and fresh.
Sweetcorn pitas – wholemeal pita stuffed with sweetcorn kernels mixed with low fat mayo, spring onions and tomatoes. Add some salad cress to finish.
Remember to count your vegetable sandwich fillings towards your 5 a day
Marmite – love it or hate it, makes a good sandwich spread. Add some salad leaves or slices of cheese to make it more interesting
Vegetarian sausages – cook a couple of your favourite veggie sausages, spilt in half lengthways. Put in a seeded roll. Add some sliced tomato and onion rings and a spoonful of tomatoes ketchup. Option: make this into a veggie hotdog using finger rolls.
Onion bhaji – pop a couple of cooked bhaji’s in some pita or a small naan bread. Add some lettuce, tomato and mango chutney
Veggie BLT – Couple of cooked “veggie bacon” rashers, some crisp lettuce leaves and sliced tomato. Add some mayo if you wish.