An all day breakfast sandwich made with ingredients commonly associated with breakfast – egg, sausage and bacon – but made into a cold sandwich.
If you haven’t tried an avocado sandwich before, then there’s no better time to try it, paired up with everyone’s favourite chicken and bacon – with the avocado in place of the salad.
Well first stumbled upon in a supermarket sandwich fridge, this replicates their own version right down to the texture and taste.
Turkey BLT sandwich using unsmoked back bacon, Iceberg lettuce, tomato and a big spoonful of mayonnaise for a big hefty lunch.
Garment style medium rare rump steak with caramelised red onions on a warm buttery ciabatta. Conditments are optional but a Dijon mustard is a good suitor.
We thought we would give smoked salmon and egg mayo a try, and it actually worked out beautifully. But as an extra we added a little freshly chopped dill and it was better still.
An ideal sandwich to quickly make for school or work by simply transferring a whole pack of wafer thin chicken into a sarnie topped with cucumber, tomato, lettuce and mayonnaise.
Traditional British roast beef and mustard sandwich using a classic hot English mustard to help make the sandwich pop, but with a little mayo to douse the strength.
This bacon lettuce tomato sub consists of freshly cooked, still warm unsmoked back bacon, juicy tomato slices and shredded crunchy Iceberg lettuce.
Big pile of small cold water prawns, mixed in half and half with Hellmann’s mayonnaise and Marie Rose sauce and freshly cut tomato and cucumber with shredded romaine lettuce.