3 TASTY SANDWICHES WORTH EVERY BITE

Who doesn’t love a delicious sandwich? A great sandwich means that you don’t have to break the bank to eat a delicious meal. From leftover chicken to tuna and bacon as fillings, these yummy sandwiches will leave you wanting more.

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TUNA SANDWICH WITH BASIL COTTAGE CHEESE
Serves 4 // Total time 25 minutes

INGREDIENTS
½ head broccoli
2 tsp lemon juice
1 tsp crushed garlic
250 g smooth cottage cheese
15 g fresh basil
Salt and milled pepper
8 slices low-GI or seed bread
½ cup sliced cucumber
170 g tinned shredded tuna, drained

METHOD
1. Blanch broccoli in salted boiling water for a minute. Drain and refresh in iced water.
2. Briefly blitz broccoli in a food processor.
3. Add lemon juice, garlic, cottage cheese and half the basil. Briefly blitz mixture and season. 

4. Top four slices of bread with remaining basil, cucumber, cottage cheese mixture and tuna. Top with remaining slices of bread and serve.

Words by: Sjaan van der Ploeg
Photography: Fresh Living Magazine

LOADED BLT AND CHIP SANDWICH WITH AIOLI
Serves 4 // Cooking time 20 minutes



INGREDIENTS

For the aioli
½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper

For the sandwich
8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD

For the aioli
1. Combine all ingredients, mix well and set aside.

For the sandwich
1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli on to each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and close the sandwich.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

BUDGET-FRIENDLY CORONATION CHICKEN SANDWICHES
Makes 4–6 // Cooking time 25 minutes



INGREDIENTS

For the chicken
Leftovers from store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar

For the sandwiches
2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced

METHOD
1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za