Caravan Cook: Lovely lunches
Meals to mark the middle of the dayLet's do lunch
Breakfast and the evening meal seem to get all of the press these days. Well, what about poor old lunch? Lunch is a great way to break up your day, relax and recharge your batteries. And if we are doing all that, we might as well have something that’s delicious to eat. So let us take five, enjoy a great lunch and set ourselves up for a terrific afternoon.
Now lunch doesn’t have to be a heavy cooked meal, unless you want to partake in a substantial nanny nap afterwards. It can be something light and healthy for when we’re on the go or when we’re sitting back and enjoying the scenery.
HERO SANDWICH
I find using the smaller French sticks perfect for my Hero Sandwich. The Hero Sandwich is tied in two or three places along the length of the bread with kitchen twine to keep it together for serving. My kids loved this so much when they were little, that I found myself tying up all their sandwiches.
Sometimes I like to fiddle with the flavours in the mayo. You could try adding some finely chopped basil leaves, lemon zest, a dab of horseradish or wasabi or a spoonful or two of pesto to your mayo for a change.
The quantities shown will serve two absolutely starving people or four with average appetites.
- 2 small French sticks, split in half lengthways
- 6 slices thinly sliced roast beef
- 6 slices turkey or chicken breast
- 6 slices ham (double smoked is terrific)
- 6 slices of cheese (cheddar, Jarlsberg, Swiss or your favourite)
- 12 or so lettuce leaves, shredded
- 1-2 tomatoes, thinly sliced
- 4 tbsp mayonnaise
Spread the mayo over the cut sides of your bread. Now layer the meats, cheese, shredded lettuce and tomato over the bottom halves of the bread. Pop the top halves of the bread over the fillings and press down gently. Tie the sandwich in two or three places along the length of the sandwich and then wrap tightly in alfoil until you are ready to eat.
PAN BAGNAT
The terrific thing about this sandwich is that, when pressed, all the juices of the tuna and tomatoes meld together and flavour the bread. The quantities below serve four.
- 4 crusty rolls, cut into half
- 1 large clove garlic, peeled and cut into half
- 2 tomatoes, cut into thick slices
- 4 hard boiled eggs, cut into thin slices
- 4 radishes, sliced (optional)
- 200gm tin good quality tuna, drained well
- 12 black olives, stoned and flattened
- 1 red onion, sliced and divided into rings
- A handful of fresh basil leaves
DRESSING:
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