Sandwich recipes to soothe the Autumn chill

By March 19, 2020Recipes

Bacon grilled cheese


Makes 2 sandwiches

  • 4 slices honey oat bread
  • 2 tbsp butter, softened
  • Mozzarella cheese, sliced
  • 4 slices crisp-cooked bacon
  • 1 small avocado, peeled, pitted, and sliced
  • 2 tomato slices
  • 1 tbsp mayonnaise
  • 1 tsp Minecraft 1.14.4 Shader. honey


  • Butter one side of all the bread. On the unbuttered sides of 2 slices place cheese, bacon, avocado, and tomato. Combine mayonnaise and honey. Spread on unbuttered side of remaining 2 bread slices. Place mayonnaise side down on top of tomatoes.
  • In a pan, cook over medium heat 4 to 6 minutes, until toasted and cheese is melted, turning once.

Lamb pitas and yoghurt sauce

Makes 8 servings.


  • 2 tbsp olive oil
  • 1 kg lamb stew meat (cut into pieces)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup tomato paste
  • 1 ¼ tsp salt,
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 medium cucumber
  • 1 cup plain yoghurt
  • 8 pitas warmed
  • 4 plum tomatoes, sliced


  • In a large pan, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a slow cooker, reserving drippings in the pan.
  • In the drippings, sauté onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir for 2 minutes. Stir 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender.
  • To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yoghurt and remaining salt. Fill pita with lamb mixture, tomatoes, sliced cucumbers and yoghurt mixture.

Freeze option: Freeze cooled lamb mixture in freezer containers. To use, move the mixtures into the fridge overnight. Heat through in a saucepan, stir occasionally and add a little broth or water if necessary.

Read  Savvy salads

Golden crispy chicken sandwiches


  • 3 to 4 boneless chicken breasts
  • 2 tbsp olive oil
  • Coarse salt and freshly ground pepper to taste
  • 2 large eggs
  • 2 tbsp milk
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ cup honey mustard
  • 12 slices whole-grain bread
  • 1 cup baby spinach leaves
  • 1 ripe pear, thinly sliced
  • 12 slices Swiss cheese


1. Slice chicken breasts in half horizontally, creating thin cutlets. Heat 1 tablespoon oil in large non-stick pan over medium-high heat. Season chicken with salt and pepper; cook, stirring occasionally, about 5 minutes, turning once, until no longer pink in centre. Remove to plate.

2. Whisk eggs, milk, nutmeg, and cinnamon together until well blended in a shallow dish. Spread mustard on 1 side of each bread slice; place mustard-side up on work surface. Layer 6 slices evenly with 1 piece of cheese, spinach, pear, chicken, and a second piece of cheese; top with remaining slices of bread (mustard-side down). Gently press together.

3. Heat remaining 1 tablespoon oil in a large non-stick pan over medium heat. Using a wide spatula, carefully dip each sandwich into egg mixture, coating both sides. Place in hot pan. Cook, stirring occasionally, turning once, about 5 minutes or until golden brown.


1. If you prefer, bake the sandwiches in a 200°C/400 F oven until golden brown and crisp.

2. Add sliced ripe avocado, or crisp Granny smith apple for a delicious variation. Enjoy with honey mustard sauce.