Prosciutto, Mozzarella and Courgette Sandwich.
It’s National Sandwich Week! Us Brits do love our sarnies! Saying that, the Germans also love their selection of bread rolls which can be purchased from the many bakeries over here in Berlin.
Sandwiches are a quick and easy lunch time food but unfortunately it is easy to get stuck in our ways with the choice of filling. The problem is that when lunch gets boring we then opt for a more attractive option by popping to Greggs or picking up a BLT from Tesco Express or stopping off at Kamps to pick up a salami and cheese baguette. These options are incredibly unhealthy where the bread is smothered with butter and layered with mayonnaise.
If we keep our fillings exciting then we will be encouraged to bring our own sandwiches more often. And what better way to test our some new fillings than during National Sandwich Week AND Food Revolution Day on 17th May? Food Revolution Day promotes healthy eating by preparing our own food rather than going for the ready meal/ take out option.
So let’s combine both National Sandwich Week and Food Revolution Day by making our own sandwiches for lunch. What is your favourite sandwich filling? One of my favourites is the Tuscan Tuna Sandwich. Another favourite of mine is this one: Prosciutto, Mozzarella and Courgette.
Ingredients: Makes 1 sandwich
2 slices of prosciutto
3 slices of mozzarella
Half a courgette (sliced – you should end with 4 or 5 slices)
2 slices of granary bread (I use seeded) (lightly covered in low fat spread)
- Grill the courgette slices for around 4 minutes on each side. I usually do this when I am cooking dinner the night before and make the sandwiches ready for lunch the next day. Leave them to cool slightly.
- Layer up the prosciutto, fresh rocket, mozzarella and then the courgettes on top. Add a bit of Dijon mustard and slice up ready for lunch the next day. Store in the fridge until needed.