Back to School: Sandwich fillers

As I am writing this we still have a few days to go until the end of the Christmas holidays, but I am already trying to come up with ways to reduce my morning duties to a minimum while saving money at the same time (a new year’s resolution if there ever was one when you’re on maternity pay).

Sandwich fillers, if homemade, fulfill both criteria: they are huge time savers as all you have to do is simply spread them onto your bread first thing in the morning and they save money if you refrain from buying countless tubs from the supermarket. An average sandwich filler will set you back about £1.40, depending on where you shop, and it will fill 2-3 sandwiches, whereas homemade will give you double the amount for the same price (or less).

Here are my 3 favourites to make at home. Where I specify mayonnaise, go for low-fat. It’s one of the few times where it makes sense as you’ll need quite a bit.

Cheese and Red Onion spread (serves 6)

  • 1 small red onion
  • 100g mature cheddar cheese or 50g cheddar and 50g Red Leicester
  • 175g low-fat mayonnaise
  • pepper

Finely chop the red onion. Grate the cheese and mix with the onion. Stir in the mayonnaise and mix well. Add pepper to taste. The flavour improves if the spread is left to mature for a few hours. The spread lasts 2-3 days in an airtight container in the fridge.

32001685945_72ac1fbb81_z_med

Egg and Bacon spread (serves 6)

  • 3 rashers of smoked streaky bacon
  • 1tsp butter
  • 3 large eggs
  • 175g low-fat mayonnaise
  • pepper

Boil water in a large pot. Pierce the eggs on either end and add to the water. Boil for 12min. In the meantime, melt the butter in a frying pan and add the bacon. Fry until almost crispy and leave to cool. Take the eggs out of the water and immediately immerse then in ice-cold water. This will help them cool down quickly and make it easier to remove the shell. Once cooled, peel the eggs and chop both the eggs and the bacon finely. Mix them with the mayonnaise and add pepper to taste. The spread will last up to 48 hours in an airtight container in the fridge.

Tuna and Sweetcorn spread (serves 6-8)

  • 1 small can of tuna
  • 1 small can (80g) of sweetcorn
  • 150g low-fat mayonnaise
  • pepper

Drain the tuna and the sweetcorn. Finely flake the tuna with a fork, then add the sweetcorn and mix well. Add the mayonnaise and season with pepper to taste. I’d recommend leaving the flavours to mix for a few hours before spreading onto bread. The spread will last up to 24 hours in an airtight container in the fridge.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s