The Jess Sammidge(s)

Although its probably not the weather for this sandwich now that winter is upon us - the jess sammidge is perfect for public holiday lunches and warmer weather. I made these sandwiches for Ant and I for Good Friday, as the ingredients are easy to find but together make an extra special (slightly naughty) lunch for two.

Shopping trolley.
Fresh basil
2 big fresh tomatoes
tub cottage cheese
'bergen flackseed etc. bread (or similar fresh very grainy bread)
nice soft avocado
salt and pepper
ginger beer
plain smiths crinkle chips to serve.

Preparation.
Slice the tomatoes and avocado in thick slices. Layer incredients (avocado, tomatoes, salt and pepper followed by basil) on each piece of bread. On second piece of bread spread a thick layer of cottage cheese. Push cottage cheese bread onto the bottom part and slice in half. Serve with a good helping of chips and a nice glass of ginger beer.

Yummy.

My second choice, the tooooowna sammidge is pretty good also. Served with chips and cranberry juice (don't ask me why) its pretty yummy.

Shopping trolley.
Tuna
Dijonaisse mustard
tomato
baby cos lettuce leaves
tasty cheese
Multigrain rolls

Mix the tuna with the mustard till well covered. Spread on one half of each roll. Top with lettuce, tomato and cheese. Serve with chips and cranberry juice.

My Third yummy sammidge is good for winter, as it is a bit more filling but takes time to prepare in advance. It's an excellent lunch to take to uni because it doesn't go soggy.

Shopping trolley.
Turkish bread rolls
Greek feta
butternut pumpkin
zucchini
capsicum
olive tapenade

Preparation.
Roast sliced pumpkin and capsicum in the oven with a little oil, salt and pepper until cooked through. The pumpkin should be soft, while the capsicum skins should lift off easily once cooled. This process takes about thirty minutes.

Cut the zucchini thickly so it doesn't fall apart when cooking. Stray or brush a small amount of oil on pan and grill each side till well cooked.

Use paper towel to pat oil off roasted vegetables and store.

To make sandwiches.
Cut turkish roll in half and toast. Spread olive tapenade on one piece of bread, followed by the roasted vegies. Sprinkle over feta and chopped parsley. Top with second half of bread, slice and wrap tightly until lunch time!

The roasted vegies can be made in bulk and stored in the fridge until all gone. I've often used the vegies and feta for a antipasto pasta when I'm sick of bringing lunch to uni! So versatile, yummy and healthy.