Next-level sarmies so good they work as a quick dinner. Barely crack a sweat making the onions, then store-bought bread and meat do the rest. 

Cubano sandwich with rum onions 

Ingredients

2 onions, sliced 
Knob butter 
Glug oil 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef (Gypsy ham slices work well, too)
16 slices emmental
4 gherkins, thinly sliced 

Method

1. Fry onion over medium heat in melted butter and oil until softened. 
2. Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
3. Smear half the bread with mustard.
4. Top slices with beef, cheese, gherkin and fried onion. 
5. Sandwich together with remaining slices.
6. Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently. 
7. Serve warm.

By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Cubano sandwich with rum onions  appeared first on MyKitchen.

There’s no reason to skimp on delicious with LANCEWOOD’s guilt-free Cottage Cheese. Whether you’re making a showstopper sandwich or a simple one, our Cottage Cheese is the perfect spread for bread.

SERVES 2 // TOTAL TIME 15 MIN

Ingredients

1 tub LANCEWOOD® Lactose Free Low Fat
Smooth Plain Cottage Cheese
2 Tbsp fresh coriander
Pinch chilli flakes
Salt and freshly ground black pepper
½ cup cooked chicken, shredded
1 Tbsp wholegrain mustard
1 Tbsp fresh parsley
4 slices ciabatta, toasted
1 Mediterranean cucumber ribbons
Handful cherry tomatoes, halved
1 avocado, sliced

Method

1. In a bowl, combine the cottage cheese, coriander and chilli flakes and mix together. Season well.
2. Mix the chicken, mustard and parsley together. Season well.
3. Spread the cottage cheese mixture on each slice of ciabatta.
4. Top two slices with the chicken mixture, cucumber, tomatoes and avocado.
5. Close the sandwich and enjoy!

DID YOU KNOW?
Delicious and versatile, LANCEWOOD’s Lactose Free Cottage Cheese is low in fat and a great source of protein, ideal for adding a healthy and tasty twist to any meal. A lactase enzyme is added to breakdown the sugar (lactose) naturally found in milk so that lactose intolerant people can also enjoy LANCEWOOD’s delicious Cottage Cheese.

RECIPE: CHAD JANUARY
PHOTOGRAPH: ZHANN SOLOMONS

The post Gourmet Chicken and Cheese Ciabatta with Lancewood appeared first on MyKitchen.

Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
1 onion, diced
2 tbsp olive oil
2 tbsp butter
2 tbsp flour
2 cup milk
400 g baby spinach
400 g artichoke, heart and leaves, quartered
100 g white mature cheddar, grated
Ciabatta, toasted to serve

METHOD
1.  Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2.  To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2–3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3–5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

We’re bringing you the best of both worlds with our satisfying mock meat recipe, sweet potato schnitzels. It is wholesome, delicious, and will keep you wanting more.

The post Spinach and artichoke bake with ciabatta appeared first on MyKitchen.