The Working Lunch #24
Balsamic mushroom sandwich; burrito; mini mezze; and cheese & kimchi toastie. It’s your weekly reminder to show your lunch break some love.
Busy Monday?
If you’re anything like me, sometimes ‘busy’ makes you thrive. That’s good busy.
Other times, the very same ‘busy’ can leave me feeling overwhelmed.
I’ve been thinking a lot about how the same amount of being busy can land differently on different days.
Of course, we’re not constants. Focus, productivity, our ability to cope or thrive is all affected by our energy levels, how well we sleep, life shiz going on, exercise, and even what we eat.
Knowing that I had a busy week on the cards last week, I planned lunches that could be made in advance, or at least prepped up, or rustled up super quick. Clearing a small amount off my plate without leaving me with an empty plate.
Just a sandwich…
Marinated balsamic mushroom sandwich
After seeing this on Instagram, I really wanted to try it.
I love mushrooms, they’re such a great ingredient, but I’d usually go for mushrooms on toast or garlic mushrooms or a cheesy mushroom thing if I was thinking about lunch. To see them as a sandwich filling as the star of the sandwich is genius.
It’s make-ahead, but you could do a batch and keep them in the fridge.
Using what I had, I’ve swapped out fresh tomatoes for sun-dried, used land cress instead of rocket and gone for a mighty baguette. It was mighty good. The mushrooms tasted so meaty — it’s a great marinade.
Link to the full recipe on The New Baguette: Balsamic Portobello Mushroom Sandwich.
Just a sandwich…
Easy bean burrito
More make-ahead sandwiches, this time a simple burrito made using pre-made bean chilli, pre-cooked spicy rice (both from the store cupboard in those little pouches), and some grated cheese, all wrapped in a flatbread.
I made these up in the morning and wrapped them in the fridge until lunch. Packed them up for the family members that were heading out to work and school. 👍🏻
Mine’s a busted burrito; look at the state of it!
This tatty little misshapen one was the last of a batch of homemade flatbreads. It got a little crispy when it was cooked, so it split when I filled it. But never mind, it’s still good.
Simple swaps: Go for a large tortilla wrap as they fill and roll so well. Some guacamole or sour cream would be great additions if you like some sauce on your burrito.
Rustle up…
Mini mezze platter
A mini selection of foods without the faff of lots of little dishes. It’s all on one plate — no one needs more clearing up at lunchtime.
On a whim, I threw a tin of stuffed vine leaves in my basket when I was perusing the supermarket aisles last week. So this is a little dish built around those. There’s an element of fridge-raid too, hence crusty bread where pitta would perhaps be more suited. Use what you have 🙌🏻
Houmous, olives, sun-dried tomatoes, grated carrot, crusty bread, chopped beetroot with mint, and of course the vine leaves.
Lunch in the sun is served.
Simple swaps: Could be mezze, could be tapas, take what you have and what takes your fancy and create a pretty platter (which you could share if you wanted to).
Just a sandwich…
Cheddar & kimchi toastie
I think kimchi is a great addition to a cheese toastie. Sure, it’s not the ultimate cheese toastie, but it’s got a very solid place in my top 5.
And, fermented foods are good for you, aren’t they? So surely that counterbalances all the cheese.
I’d have really liked some rustic bread for this sandwich but I made do with some sliced Hovis granary from the freezer. Use what you have 👏🏻
To get ahead, I prepped it up in the morning and popped it in a reusable food bag in the fridge, so it was a quick flash in the pan at lunchtime (and very minimal clearing up).
Why only four meals?
I know, most people work five days. I do too. But it’s nice to wing it one day a week…see what’s leftover or what takes your fancy, or treat yourself to some lunch out.
Love the line about clearing a small amount off your plate without leaving an empty plate.