These chicken sandwiches take no time to make and are great for a school packed lunch. Each sandwich provides 347 kcal, 30g protein, 29g carbohydrate (of which 2.2g sugars), 12.5g fat (of which 2.5g saturates), 3g fibre and 1g salt per portion.
Sometimes all you need is a really good sandwich and this one with homemade meatballs and tomato sauce is just the trick.
Use up the end of a jar of curry paste to make these spiced egg mayo sandwiches – we’ve used korma paste, but you can experiment with what you’ve got in the fridge.
An egg-cellent fried egg sandwich is soon to be your new brunch favourite. Make your egg and bacon roll extra special with the addition of avocado, tomato and chilli.
This classic tuna melt can be made in a frying pan! If you like a little more texture to your toastie, it also works well with a tablespoon of finely diced celery folded through the filling.
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