Sunny D Sandwiches

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Everyone loves a sandwich but if you've run out of ideas try some of these tasty recipes. From Tortilla wraps, crunchy Tacos to ciabatta buns and sourdough triple deckers.

Triple Decker Meatball Stack 

Serves: 2
Prep: 10 mins
Cook: 12 mins

You will need:

  • 1tbsp olive oil
  • 1 clove garlic, peeled and crushed
  • 12 mini meatballs
  • 1 tbsp tomato ketchup
  • 1 tbsp brown sauce
  • 6 slices sourdough bread
  • 4 large thin slices Emmental or Cheddar cheese
  • Lettuce leaves
  • 6 baby tomatoes, sliced

What to do:

  • Heat the olive oil and garlic in a nonstick frying pan. Add the meatballs and cook for 8 mins turning occasionally. Add the ketchup, brown sauce and season. Cook for a further 4 minutes or until completely cooked.
  • Meanwhile, lightly grill the sliced bread on one side. Turn over and place the sliced cheese onto 4 of the slices. Continue grilling until the cheese just starts to melt.
  • Place one plain toasted bread into a serving plate. Top with a little lettuce and tomatoes. Spoon over 3 of the meatballs.
  • Place a cheese topped toast cheesy side down on top of the meatballs. Repeat with the second layer. Secure with kebab sticks if liked.
  • Repeat to make a second sandwich and serve.

 

Fish Finger Sarnie

Serves: 2
Prep: 5 mins
Cook: 12mins

You will need:

  • 6 fish fingers
  • 4 slices white bread, buttered
  • 2 tbsp tomato ketchup
  • Salad leaves, optional
  • Chips to serve 

What to do:

  • Preheat oven to 210C, Gas mark 8. Place fish fingers onto a baking tray. Cook for 12 mins turning halfway through until cooked and crispy.
  • Divide the ketchup between two slices of bread. Top with the fishmongers and salad leaves if using. Season then top with the remaining bread slices and serve with chips.

For a tasty alternative:

  • Try replacing the tomato ketchup with tartare sauce.
  • Substitute the fish fingers with fish goujons.

 

Ham and Slaw Wrap 

Serves: 4
Prep: 10 mins + warming

You will need:

  • 4 soft corn tortillas
  • 1 tbsp chopped parsley
  • 2 tbsp apple sauce
  • 225g shredded cooked ham
  • Coleslaw

What to do:

  • Heat the tortillas in a hot dry frying pan or under a medium hot grill for 8 seconds either side to warm through or according to packet instructions.
  • Mix the parsley with the apple sauce and season.
  • Divide the apple mixture between the tortillas and spoon into the centre. Top with the ham and coleslaw. Roll up and serve.

 

Carrot and raisin pitta 

Serves: 4
Prep: 10 mins
Cook: 1 min

You will need:

  • 3 large carrots, peeled and finely grated
  • 3tbsp raisins
  • 1½tsp poppy seeds, lightly toasted
  • Grated zest and juice if 1 orange
  • 4 medium whole meal pittas 

What to do:

  • Place the carrots, raisins, poppy seeds, grated zest and orange juice into a bowl. Mix together and season.
  • Place the pittas under a medium hot grill for 1 min turning halfway through.
  • Slice through the top of the pittas to open up and make pocket. Spoon in the carrot mixture and serve.

  

Five Spice Chicken Taco 

Serves: 4
Prep: 20 mins
Cook: 5 mins

You will need:

  • 3 chicken breast fillets, sliced into strips
  • 1 tbsp Chinese five spice powder
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp olive oil
  • 8 tbsp natural yogurt
  • 2 tbsp freshly chopped coriander
  • 1 tbsp freshly chopped mint
  • ¼ cucumber
  • 8 Taco shells
  • Coriander sprigs to garnish

What to do:

  • Pre-heat oven to 180C, Gas 4. Mix the chicken with the five spice, chilli and olive oil and reserve.
  • Mix the yogurt, mint a cucumber together and season to taste. Spoon into a serving bowl.
  • Peel the cucumber into ribbons using a vegetable peeler. Place in cold water.
  • Heat a non stick frying pan and add the chicken mixture and cook for 4-5 mins or until cooked. Season to taste.
  • Meanwhile, place the tacos onto a baking tray and heat in oven for 2-3 mins.
  • Fill each Taco with chicken and drained cucumber ribbons. Topped with coriander sprigs to garnish. Serve with the yogurt mixture.

For a tasty alternative:

  • Swap the five spice powder for curry powder.

  

Steak and Caramelised onion Ciabatta Bun 

Serves: 4
Prep: 20 mins
Cook: 30 mins

You will need:

  • 5 tbsp mayonnaise
  • 1 clove garlic, peeled and crushed
  • 50g butter
  • 2 large onions, peeled and thinly sliced
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 medium frying steaks
  • 4 ciabatta rolls
  • Mixed salad leaves
  • 2 large tomatoes, sliced
  • 3 large pickled gherkins, sliced

What to do:

  • Mix together the mayonnaise and crushed garlic and set aside.
  • Melt the butter in a large frying pan. Add the onions and fry over a medium heat for 20 mins, stirring occasionally. Add the sugar and continue cooking for a further 10 mins until onions are golden brown.
  • Meanwhile, pre-heat oven to 180C, Gas 4.
  • Heat the olive oil in a large grill pan or frying pan. Add the steak and fry for about 7 mins turning once or to your liking. Remove from pan and slice into strips.
  • Slice ciabatta buns in half and place in the oven to warm for about 2 mins. Remove and spread a little of the garlic mayonnaise on the base of each bun. Top with salad leaves, tomatoes, steak strips, gherkins and caramelised onions. Top with the remaining bun halves and serve.

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