Don’t Janu-worry about a thing! Beat the budget blues by stocking up on canned food and stretching it into a delicious dinner meal.  

Tuna Niçoise salad sarmies

Serves 4 

Inspired by the classic French salad, these are loaded with healthy omega fats and energy-giving protein. 

Ingredients 

For the dressing 

¼ cup red wine vinegar 

¼ cup olive oil 

½ clove garlic, crushed 

2/3 tsp Dijon mustard 

2 ciabatta loaves 

4 cans tuna in water or oil, drained 

1 tray (about 250g) vine tomatoes, quartered 

6 hard-boiled eggs, peeled and quartered 

1 packet (200g) pitted black olives, drained 

1 jar (50g) anchovies, drained (optional) 

1 head cos lettuce, shredded 

Handful each fresh flatleaf parsley and basil 

Salt and milled pepper 

Method 

1. Combine all the dressing ingredients. 
2. Halve the ciabatta loaves lengthways. 
3. Brush some dressing on the inside of each loaf half. 
4. Evenly divide toppings between bread. 
5. Scatter over herbs and season well. 
6. Drizzle with remaining dressing and serve.

Words: Liezl Vermeulen

Photography: Fresh Living Magazine

Also read: 4 appetising tuna recipes that may surprise you

The post Tuna Niçoise salad sarmies  appeared first on MyKitchen.

Looking to have an empty lunchbox returned at the end of a school day? Create the best sandwiches with these clever tips.  

All about the base  

A delectable sandwich starts with two pieces of bread, the foundation for success! To boost overall health, go for wholewheat-, seeded-, low GI- or brown bread. These types of bread contain fewer processed sugars and more fibre.   

This aspect means that the bread will take more time to break down in your body, which in turn will keep you feeling fuller for longer periods of time. If you struggle with bread going stale quickly in summer, store it in the fridge, or freeze it and take out slices the night before to toast from frozen.  

Keep contained  

Once you’ve assembled your sarmie, it’s time to implement the final step, which is also very important containment. The opposite to a case of a dry sandwich, is a case of soggy sandwich, and no one wants either of these in their lunchbox! Wrapping your sarmie in a kitchen towel is a great way to help absorb any escaping juices without letting them soak the bread.  

Just make sure to cover it tightly in a wax wrap or plastic wrap before packing it away. You can also safely seal your sarmie in a reusable zip-seal bag. Even be er – use a lunchbox container that snugly fits around the sandwich. Doing this will help to keep all the layers of it in place, avoiding any potential mess while it’s being carried around.  

Top tip:  

The best way to save stale bread slices? Simply sprinkle with water and toast under a grill. If a whole loaf has gone untouched and feels stale, place under running water briefly to coat (water will create steam, making the inside moist and the outside crumb crispy), then crisp up in a 180°C oven for 5-10 minutes. 

Sarmie success  

The trick to falling in love with sandwiches is all about the filling! A sandwich needs balance; veggies and either protein or dairy (or both!) along with a scrummy sauce will make it nutritious and delicious. If you’re on a tight budget, there are still combinations to try to create low-cost happiness.  

Getting the right ratio:  

• 1-3 portions of veggies  

Lettuce, rocket, cucumber, tomato, peppers, mushrooms, cabbage.  

• 1 portion of protein  

Chicken, ham, avocado, chickpeas, falafel, tuna.  

• 1 portion of dairy  

Hard sliced cheese, cottage or cream cheese, yoghurt, butter.  

Budget broodjies and fillings kids will love  

Love the leftovers  

Cash in on the left over mince, braai meat, salads, or Sunday roast. These are already flavour-packed, quickening sandwich-making to seconds so make the most of them. More quick-fixes to try:  

• Ham, Cheddar, sliced gherkins and lettuce on bread lathered with mustard.  
• Creamy egg mayo (with fresh chopped dill if you’re feeling fancy)  
• Shredded left over chicken, lettuce, chopped cucumber, tomato, and hot sauce added to mayonnaise.  
• Cheese, sliced peppers, lettuce and basil pesto.  
• Toasted cheese with ham, sweet chilli sauce, onion and tomato.  
• Smashed white bean and avocado with a drizzle of lemon juice.

Sauce it up  

To achieve the most flavour, give each slice a healthy lather of sauce. To add complexity, you can even combine sauces together, or toss your other filling ingredients through them.  

• BBQ or Worcestershire sauce – toss through left over shredded chicken or pork, or add paprika for a bit of spice.  
• Mayonnaise, yoghurt, hummus – add hot sauce for spicy mayo, chopped herbs and lemon for a zesty yoghurt dip, or a sprinkle of za’atar through your hummus.  
• Tomato sauce – stir through chopped capers for saltiness, garlic and ginger paste or fresh herbs for an Italian twist.  
• Pesto – strong and expensive, by stirring a few spoons through your yoghurt or adding an extra drizzle of oil you can make it last longer and serve up more.  
• Sweet chilli sauce, chutney – these pair well with cheese toasties or tuna melts. Sandwiches are simple, but can create feelings of joy if whipped up with the right ingredients. For even more inspo. 

Best dressed  

Level up your lunchbox with these 3 flavour- packing dressings and dips. They’re perfect not only for building a delectable sarmie, but they also work really well tossed through salads and pastas for a quick weeknight meal. 

Cheat’s pesto dip 

Makes 1 cup

Swap out yoghurt and sour cream for mayonnaise or buttermilk if you like. 

Ingredients 

½ cup yoghurt 
½ cup sour cream 
2 Tbsp basil pesto 
1 lemon, zested 
Salt and milled pepper  

Method 

1. Blitz together yoghurt, sour cream, basil pesto and lemon zest. Season well. 
2. Serve the dip immediately or store in an airtight container in the fridge.

Creamy honey-garlic dressing 

Makes 2 cups

To roast garlic, drizzle with oil, wrap in foil and roast for 15 minutes at 180°C.  

Ingredients 

¼ cup olive oil 
¼ cup water 
2 Tbsp soy sauce 
1 lemon, zested and juiced 
2 Tbsp honey 
2 bulbs garlic, roasted 
½ cup plain yoghurt 
Salt and milled pepper  

Method 

1. Combine oil, water, soy sauce, lemon zest and juice and honey. 
2. Remove garlic flesh from the skins and add to bowl. Blitz for 30 seconds. 
3. Add the yoghurt and blitz again until smooth. Season. 
4. Serve the dip immediately or store in an airtight container in the fridge.

Passion fruit and pineapple vinaigrette 

Makes 2 ½ cups

Swap out white wine for apple cider vinegar for a booze-free alternative. 

Ingredients 

1 Tbsp wholegrain mustard 
½ cup olive or canola oil 
3 Tbsp white wine 
1/3 cup pineapple juice 
2 tubs (115g each) granadilla pulp 

Method 

1. Combine the mustard, oil and wine in a bowl. 
2. Whisk in pineapple juice and granadilla pulp. 
3. Season well and serve the dip immediately or store in an airtight container in the fridge.

Words by: Sjaan Van Der Ploeg 
Photographs: Fresh Living Magazine, Zhann Solomons 

The post How to take your sarmies from drab to fab appeared first on MyKitchen.

Nothing beats a yummy sandwich that you can whip up in a jiffy. Try our take on these classic ham and cheese sarmies with honey-mustard sauce.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
200 g mozzarella
½ cup honey-mustard sauce
8 slices pastrami
8 slices white bread, toasted
40 g wild rocket

METHOD
1. Add the mozzarella and honey-mustard sauce to a pan. Heat for 5–7 mins, until melted and fully combined.
2. Layer the pastrami on 4 slices of the bread and drizzle with a tablespoon of cheesy honey-mustard sauce.
3. Top with rocket, season, sandwich closed and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Now that you’ve covered the basics of sandwich-making, it’s time for an upgrade. Check out this cheat’s hummus and bacon club sandwich, a budget-friendly lunch option that’s just as quick and tasty!

The post Ham and cheese sarmies with honey-mustard sauce appeared first on MyKitchen.

You can never go wrong with a quick-and-easy toasted sarmie, especially one as simple yet tasty as these steak, onion and Cheddar toasties.

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
1 beef rump steak
½ cup onion marmalade
1 baguette, toasted
Lettuce, for layering
100 g mature
Cheddar, sliced

METHOD
1. Preheat the oven grill.
2. Heat some oil in a pan and fry the steak until just under your liking. Set aside to rest. Season, slice and keep warm.
3. Add the onion marmalade to the same pan and gently cook until heated through. Set aside.
4. Layer the baguette with the lettuce, hot onion marmalade and steak. Arrange the Cheddar slices on top and season.
5. Pop under the grill for 2 minutes, until the cheese is melted and light golden brown in colour.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Do you know what else goes great with steak? Coffee! We know it might sound strange, but give our coffee steak sarmies a go and see what we mean.

The post Quick steak, onion and Cheddar toasties appeared first on MyKitchen.

You may be a bit sceptical about this combo, but just wait till you take a bite of these mouth-watering coffee steak sarmies. You’ll be hooked!

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
250 g hanger steak
¼ cup ground coffee
5 tbsp olive oil
Salt and black pepper
¼ cup mustard
¼ cup mayonnaise
5 tbsp lemon juice
1 ciabatta, halved lengthways
1 red onion, peeled and thinly sliced
Handful rocket

METHOD
1. Rub the steak with the coffee, drizzle with olive oil and season with salt and pepper.
2. Heat a griddle pan until smoking hot. Fry the steak for 3 minutes on each side. Allow to rest for 5 minutes, then slice.
3. Mix the mustard, mayo and lemon juice.
4. Spread half the mixture on the bottom half of the ciabatta. Top with the steak, onion and rocket. Drizzle with remaining sauce. Sandwich with the other half of the ciabatta.
5. Slice into sandwiches, or wrap up for a delicious takeaway later!

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Coffee steak sarmies appeared first on MyKitchen.

This is the perfect recipe for when you have leftover steak, braai meat or roast beef from the weekend. Use it to make these amazing steak sarmies to enjoy for lunch this week.

MAKES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp white vinegar
1 tbsp sugar
1 tsp salt
1 red onion, peeled and sliced
12 slices bread
400g leftover steak, sliced
2 tbsp BBQ sauce
60 ml mayonnaise
1 tbsp wholegrain mustard
6 gherkins, sliced lengthways
4 slices cheese
2 handfuls mixed greens

METHOD
1. Combine vinegar, sugar and salt. Pour over onion and leave to pickle for 10 minutes.
2. Brush bread with oil and toast under the grill.
3. In a hot pan, toss steak in BBQ sauce to heat.
4. Mix mayo and mustard.
5. Build sarmies with toast, steak, mustard-mayo, onions, gherkins, cheese and greens.

The post Steak sarmies appeared first on MyKitchen.