As I sat down to eat my bagel last Tuesday lunchtime, I found myself wondering if Nigella ever can’t decide what to have for lunch. Do you think she’s ever stuck for ideas or indecisive? She strikes me as someone who always knows her mind. Granted, deciding what to have for lunch isn’t up there in the big daily decisions, but decision fatigue is a thing. And all these little things add up, don’t they? Sometimes it’s just, urgh, too much.
If you’re like me, it’s not just as simple as what I fancy to eat. There are always other things to consider. It’s what do we have in? What does everyone else in my house want to eat? How can I be a bit more health conscious without squeezing the enjoyment out of food…and not spending a fortune in the process.
At lunchtime, when in doubt, it’s a sandwich, salad or soup. You can’t go too far wrong.
This week it’s all about sandwiches.
Just a sandwich…
Pastrami bagel
fully loaded
Going in big on a bagel. Big flavours, big fillings.
Ingredients:
1 Bagel
Butter
American mustard
Mixed leaves (rocket, spinach)
Pastrami
Gherkin/pickle
Sliced cheese (I’ve used cheddar)
To make:
Split and toast the bagel (toasting is absolutely essential, in my opinion, for the supermarket bagels. It just brings them to life a bit).
Butter the open sides of the bagel, and layer up the fillings. It’s easy to get carried away. You’ll need to give it a good squish down so that you can eat it!
Just a sandwich…
Omelette wrap with avocado, feta & sriracha
let’s call it a tortomelette
I seem to always have the odd tortilla wrap lurking in the freezer. This sandwich idea cooks them straight from frozen on top of the egg. This filling is really filling.
Ingredients:
1 Tortilla wrap
A little oil for frying the omelette
2 Eggs
1/2 Avocado
30g Feta (full disclosure, mine’s not feta, it’s ‘Greek Salad cheese’)
1 Spring onion
Handful of mixed leaves
Sriracha
To make:
You’ll need a good non-stick frying pan that’s the size of the tortilla wrap so the omelette and wrap turn over easily.
Heat a little oil, and add in two beaten eggs - just like you’re making a little omelette.
When it starts to cook through, layer on the tortilla wrap so the egg cooks onto the wrap.
When the egg is set enough, turn the whole thing over, so the wrap has a chance to toast slightly.
When it’s cooked, remove it from the heat and assemble it with the other ingredients: a handful of salad, diced avocado, crumbled feta, sliced spring onions and a generous drizzle of sriracha.
Fold it over to eat.
Just a sandwich…
Cheddar & kimchi toastie
from the archives
Continuing on the sandwich theme…cheddar, kimchi, toast, done. Read more on TWL #24.
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