Whether you identify yourself as a bit of a foodie, a healthy eating guru or suspicious of anything pre-packaged, if you also live in the real world you will have a favourite go to shop-bought sandwich! It is convenient, quick and let’s face it, it is cheap. Realistically you are not going to have a home made packed lunch every day. Maybe you didn’t actually make it to the supermarket recently, been away for a weekend or with work or just had no time. The humble sandwich is easy, you can eat it at your desk (because some days really are just too busy to stop) and it is cheaper than that quinoa salad from a nearby deli.
But saying all this I unfortunately cannot encourage eating a take away sandwich regularly. While it is convenient, it is much cheaper and healthier to make your own. For me the sandwich is a bit of a comfort food. It is a reminder of school when everyones packed lunch boxes were filled with ham or cheese sandwiches, a packet of crisps and a chocolate biscuit! And while I am a big fan of using leftovers to make salads for lunch the next day, you can also do the same with a sandwich. A Banh Mi is one of my favourites!
The one thing I really never got into was buying the ready made sandwich fillings that you can get in any British supermarket. Even as a student I always thought that if I am going to the effort of actually going to a supermarket for my lunch then I may as well either build the sandwich myself from scratch or buy the ready made version! This egg salad sandwich is my version of the classic Egg Mayo. Instead of mayonnaise I use greek yoghurt and mix in some finely diced cucumber and cherry tomatoes. The filling makes enough for around four sandwiches and will keep in the fridge for a 3-4 days, making it the perfect quick and easy homemade grab and go lunch!
- 4 medium eggs (hard boiled and left to cool)
- Half a cucumber (finely diced)
- 1 spring onion (finely sliced)
- Handful cherry tomatoes (sliced)
- 3 tbpsn greek yoghurt
- Juice of half a lemon
- Salt/ pepper
- Peel the shell off the boiled eggs and then chop the eggs into small pieces. Add to a mixing bowl with the cucumber, cherry tomatoes and spring onions.
- Stir in the greek yoghurt and lemon juice and mix well until all the yoghurt coats all the ingredients. Season with salt and pepper.