Serving size: Serves 2
Cuisine type: Asian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch
Favourite flavours: Easy recipes, Sandwich

Three best sandwich ideas

INGREDIENTS

Smoked trout and watercress wrap
½ cup ricotta, creme fraiche or cream cheese
2 tablespoon lemon juice
150g smoked trout
salt and pepper
4 large pita bread or mountain bread
½ small red onion, thinly sliced
3 cups picked watercress sprigs


Leg ham and potato salad roll
500g new potatoes, peeled and diced
1/3 cup mayonnaise (see recipe below)
1 tablespoon wholegrain mustard
2 green onions, chopped
salt and pepper
4 large wholemeal rolls, split in half
400g sliced leg ham
mayonnaise
2 egg yolks
1 tablespoon lemon juice
1 cup light olive oil
salt and pepper


Vietnamese chilli chicken baguette
2 tablespoons white vinegar
1 teaspoon white sugar
½ teaspoon salt
1 clove garlic, crushed
1 small red chilli, finely chopped or 1 teaspoon sambal oelek
1 large carrot, peeled and grated
1 white onion, finely sliced
1 small barbecue chicken
1/3 cup mayonnaise
1 tablespoon lime juice
½ teaspoon five spice powder
2 French sticks, halved and sliced lengthwise
1 bunch coriander, leaves only and chopped
1 long red chilli, finely sliced (optional)

METHOD

Smoked trout and watercress wrap

Combine ricotta (or creme fraiche) and lemon juice and mix until smooth.

Flake smoked trout and stir through ricotta mixture, season with salt and black pepper.

Lay pita bread onto a flat surface; fill lower edge with trout filling and top with red onion slices and watercress.

Roll up wrap tightly to enclose filling and cut in half.

Wrap in baking paper or cling film and refrigerate.



Leg ham and potato salad roll

Cook potatoes in a pan of boiling water until just tender. Drain and refresh with cold water.

Mix 1/3 cup of the mayonnaise with wholegrain mustard and mix well; stir through cooked potatoes along with chopped green onions.

Place opened roll onto flat work surface and fill each half with 100g of thickly sliced leg ham.

Spoon a large dollop of potato salad into the bread roll and season with black pepper. Cover with lid and serve immediately.

To make the mayonnaise, place egg yolks, and 1 teaspoon of the lemon juice into the bowl of a food processor. Process until combined. While the motor is still running, gradually add oil in a steady stream until mayonnaise is thick. Stir in remaining lemon juice and season with salt and pepper. Set aside.



Vietnamese chilli chicken baguette

Mix together vinegar, sugar, salt, and chilli and mix well. Stir through grated carrot and onion and set aside.

Remove chicken meat from bones and shred coarsely.

Combine mayonnaise with lime juice and five spice powder and mix well.
Spread mayonnaise mixture onto one side of the bread. Top with shredded chicken and then with carrot and onion salad.

Garnish roll with chopped coriander and chopped chilli, if using.