Description
A collection of easy and delicious sandwich fillers featuring a variety of flavors and textures, including cheesy apple slaw, salmon smash, tandoori chicken wraps, Marmite cheddar cucumber, cream cheese with roasted red pepper, and creamy smoked mackerel. Perfect for quick lunches or snacks using different types of bread and rolls.
Ingredients
Scale
Cheesy Apple Slaw
- Grated hard cheese – as desired
- Grated apple – 1 medium
- Chopped spring onions – 2 tablespoons
- Juice of ½ lemon
- Mayonnaise – 1 tablespoon
- Wholemeal bread or rolls – as required
Salmon Smash
- 1 can red salmon, drained and boned
- Tomato ketchup – 1 teaspoon
- Mustard – to taste
- Cress – a handful
- Wholemeal or granary bread – as required
Tandoori Chicken Wraps
- Ready-cooked tandoori chicken pieces – 150g
- Shredded lettuce – 1 cup
- Chopped tomato – ½ cup
- Chapattis or flour tortillas – 2-3
- Chunky cucumber raita – 2 tablespoons
Scout’s MCC
- Marmite – 1 teaspoon
- Grated cheddar cheese – 50g
- Sliced cucumber – ½ cup
- Crusty baguette or ciabatta roll – 1
Cream Cheese & Roasted Red Pepper Bagels
- Onion or regular bagels – 2
- Soft cream cheese – 50g
- Roasted red peppers from a jar – 3-4 strips
Creamy Smoked Mackerel
- Smoked mackerel fillets, skin removed and flaked – 150g
- Mayonnaise – 1 tablespoon
- Greek yogurt – 1 tablespoon
- Thick wholemeal bread – 2 slices
- Crisp lettuce leaves – 2-3
Instructions
- Prepare Cheesy Apple Slaw: In a bowl, combine grated hard cheese, grated apple, chopped spring onions, a squeeze of lemon juice, and a little mayonnaise. Mix thoroughly to create a creamy slaw. Spread or pile onto wholemeal bread or rolls to serve.
- Make Salmon Smash: Drain and bone the canned red salmon. Mash the salmon in a bowl and mix in a small amount of tomato ketchup. Spread onto slices of wholemeal or granary bread. Top with mustard to taste and a generous sprinkle of fresh cress before serving.
- Assemble Tandoori Chicken Wraps: Lay out chapattis or flour tortillas. Fill each with ready-cooked tandoori chicken pieces, shredded lettuce, and chopped tomato. Add dollops of chunky cucumber raita inside. Roll the wraps tightly and serve immediately.
- Scout’s MCC Filling: Spread Marmite evenly inside a crusty baguette or ciabatta roll. Add grated cheddar cheese and layer with sliced cucumber. Close the sandwich and serve, noting this unique flavor combination may be an acquired taste.
- Cream Cheese & Roasted Red Pepper Bagels: Slice bagels horizontally. Spread soft cream cheese generously on each half. Top with strips of roasted red peppers from a jar. Assemble the bagel halves and enjoy.
- Creamy Smoked Mackerel Filling: Remove skin from smoked mackerel fillets and flake the fish into a bowl. Mix with mayonnaise and Greek yogurt until smooth and creamy. Spread the mixture over thick slices of wholemeal bread. Top with crisp lettuce leaves and assemble as a sandwich.
Notes
- Use wholemeal, granary, or crusty breads according to preference for each filler.
- Adjust mayonnaise quantities to desired creaminess in creamy fillings.
- For a vegetarian option, omit tandoori chicken and use grilled vegetables or falafel in wraps.
- Marmite filling may not suit all palates; try a small amount initially.
- Store any leftovers in the refrigerator and consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: British
Keywords: sandwich fillers, easy sandwiches, no-cook sandwiches, British sandwiches, quick lunch recipes, creamy sandwich fillings, tandoori chicken wraps
