We are very excited about our beautiful new lunch box! A 3-in-1, multifunctional lunchbox with the box and lid constructed from brushed stainless steel, we’ve designed this lunchbox to not just carry your lunch to work, but also cook dishes in the oven and even store them in a freezer. We’re quietly proud that it’s the first truly leak-proof stainless steel lunchbox and is finished with a silicone strap, stainless steel fork and a slider-divider would you want to separate foods inside.
We’re so excited, that we have challenged ourselves to find some fabulous new sarnie recipes to pack in them, because, let’s face it, sometimes lunchtimes can be boring. We’re all guilty of defaulting to the same limp sandwich shop take away and not many of us can claim to spend a huge amount of time planning and preparing earth shatteringly splendid sarnies to take in our packed lunches. But all that can change now we’ve discovered five new recipes worthy of our beautiful new sandwich box.
We want you trying out different breads, mixing up those fillings to tantalise your taste buds, liven up your lunches and get you falling back in love with the best ever invention from the Earl of Sandwich.
Cucumber and mint sandwich
A refreshing and very light sandwich, this is best enjoyed with a fresh iced tea and some fresh fruit on the side for that authentic pic-nic experience.
Ingredients:
- White sliced bread
- Cucumber slices
- Fresh mint leaves
- Lemon juice, salt and pepper to garnish
Simply butter your bread with your chosen butter, slice the cucumber thinly and pop a layer of mint leaves over the top of the cucumber slices before garnishing with a squeeze of lemon and twist of freshly milled salt and pepper. Fresh and delicious!
Source: The Spruce
Parmesan tuna mayo rolls
Bear with us! We know this shouldn’t work, but it REALLY does. The addition of the parmesan cheese in the tuna mayo mix and you can adjust the amount depending on how deep you like the flavour. Honestly, it’s scrumptious!
Ingredients:
- A bell pepper, thinly sliced
- A couple of spring onions
- Drained can of tuna
- X2 tbsp of mayo
- X1 tbsp of sour cream
- X1 tbsp of English mustard
- A squeeze of lemon juice
- A handful of grated parmesan
- 2 / 3 chopped fresh basil leaves
Combine the drained tuna, basil, peppers and spring onion in a medium bowl and set aside. In a smaller bowl, combine all the wet ingredients and the parmesan.
Once the wet ingredients are well mixed, spoon over the tuna mix and stir in.
The filling keeps in the fridge for up to 2 days and is best served in white crusty rolls
Source: The Spruce
Chicken Waldorf Salad sandwich
Crunchy, nutty, creamy and meaty – this sandwich has got it all and served in either a dark sourdough or raisin bread is a real taste sensation. The effort put into making this in the morning before you head out to work is guaranteed to pay off come lunchtime!
Ingredients:
- One fresh granny smith apple (for it’s tang!) well diced
- One stick of celery, thinly sliced
- 250g of sliced cooked chicken breast (we are not adverse to cheating at B+B towers and often use ready rotisserie chicken from our local supermarket in this recipe)
- Small handful of chopped walnuts
- Table spoon of dried cranberries
- A couple of big dollops of mayo – depending on how gooey you like your fillings
- Squeeze of lemon juice
- A couple of twists of freshly milled salt
- A tea spoon of wholegrain, honey or Dijon mustard
Combine the chicken, Granny Smith apples, celery, walnuts, dried cranberries, mayonnaise, yogurt, honey mustard, lemon juice, and salt in a medium bowl and mix well.
Make the best sandwiches with either dark sourdough or raisin bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
Source: The Spruce
The Green Goddess sandwich
If you’re feeling down in the dumps and looking for a bit of a pick me up, this is the perfect sarnie for you. Best served on brown wholemeal to not detract from all the fabulous fresh and herby flavours
Ingredients:
- A handful of fresh herbs – these can be any you like, but we favour chives, basil, tarragon – as their softer leaves work better in the spread
- X2 tbsp of mayo
- X1 tbsp chopped anchovies
- Thinly sliced cucumber
- Thinly sliced avocado
- Gem lettuce leaves
- Handful of beansprouts
Finely chop the herbs and mix with the mayo until you’ve got a thick spreadable consistency
Spread over both slices of your bread
Then layer the green ingredients on top of one slice and press your second slice down firmly
Source: The Bojon Gourmet
Tuna Nicoise roll
This is a great sarnie recipe to make the night before. The ingredients are actually better when they’ve been wrapped and chilled overnight. This helps because out of all the recipes, this is a little bit more fiddly as it requires a bit of egg boiling! The only bread for this, is of course, a French stick!
Ingredients:
- X2 fresh eggs, hardboiled and cooled
- X2 thinly sliced tomatoes
- X1 can of tuna in oil (it’s important it’s the oily kind, because you need to leftover oil for the dressing)
- X1 tbsp of vinaigrette dressing
- X2 tbsp of mayo
- X1 tbsp chopped anchovies
- Handful of chopped olives (canned are fine)
- Handful of fresh basil leaves
- x1 half a large French stick bread
Shell the cooled hardboiled eggs and cut them into quarters
Slice the French stick in half lengthways, but not all the way through the stick, so it opens like a book. Use your fingers to pull out any bread that comes away easily, so you hollow out the stick a little
Stir the mayonnaise into the drained tuna, anchovies and olives.
Mix the vinaigrette into the oil from the drained tuna and drizzle onto the bottom half of the bread.
Then spoon the tuna mix onto the bread and finally layer the basil leaves and tomato onto the top of the tuna
Fold the other half of the French stick down and wrap in parchment paper as tight as you can, securing with knotted string.
Leave your delicious parcel in the fridge over-night, before cutting your French stick to fit your Box Appetit sandwich tin before leaving for work.
C’est tout! Tres, tres bien!
Source: BBC Good Food