Fancy a cheese toastie or classic club? Put a twist on your usual sandwich with extra layers of flavour
Ultimate chorizo ciabatta
SERVES 2 PREP 5 mins COOK 10 mins EASY
1 large or 2 small ciabattas
150g pack cooking chorizo, halved lengthways
75g pesto
200g roasted red peppers from a jar handful of rocket
1 Heat the oven to 180C/160C fan/gas 4 and put the ciabatta in to warm up. Put a griddle pan over a medium heat and cook the chorizo for 5 mins on each side or until charred and cooked through.
2 Open up the warmed ciabatta and spread the pesto on the bottom. Layer with the peppers, then the warm chorizo. Scatter over the rocket, sandwich the ciabatta together, cut in two and serve.
PER SERVING 867 kcals • fat 46g • saturates 12g • carbs 74g • sugars 6g • fibre 6g • protein 37g • salt 4.6g
Next level steak sandwich
Make a mouthwatering lunch for two. Juicy sirloin steak is offset by sweet and tangy onions, plus a gentle hit of horseradish to give you a truly winning sarnie.
SERVES 2 PREP 10 mins COOK 15 mins MORE EFFORT
1 large ciabatta, halved
3 tbsp olive oil
1 garlic clove, halved
2 x 200-250g sirloin steaks, fat trimmed away
1 tsp red wine vinegar
1 red onion, cut into 6 thick slices
100g stilton, crumbled (optional)
1 tomato, sliced
2 handfuls of watercress or rocket
6 Little Gem lettuce leaves
For the sauce
2 tbsp mayonnaise
1 tbsp Dijon mustard
1-2 tsp horseradish sauce
1 Mix all the sauce ingredients with a good grind of pepper and a pinch of salt and set aside. Put a griddle pan over a high heat. Drizzle the cut side of the bread with 1 tbsp of the olive oil and griddle, pressing the top of the bread down, until the cut side is toasted and lightly charred in places. Remove from the griddle and rub the toasted side of the bread with the garlic. Spread the bottom slices of the bread generously with the sauce.
2 Keeping the griddle over a high heat, rub the steaks with the vinegar, then generously season with salt and pepper and drizzle with 1 tbsp of the oil. Get your extraction fan going or open the back door or window and griddle the steaks on high for 1-2 mins on each side for rare to medium, or 3 mins on each side for cooked through. As soon as the steak is done to your liking, lift onto the sauced slice of bread to rest and allow the bread to soak up the juices.
3 Meanwhile, drizzle the onion with the rest of the oil, then griddle, pressing them down with a spatula for 3 mins on each side until charred. Lift off and separate into rings over
