When you’re stumped for what to eat, grab a helping of your fave toppings and put these pickled fish sub sandwiches with avocado together!

MAKES 6 // COOKING TIME 20 min

INGREDIENTS
¼ red cabbage, shredded
5 tbsp mayonnaise
6 hot dog rolls
2 tbsp olive oil
500 g pickled fish, drained and flaked
2 avocados, sliced
Juice of 1 lemon

METHOD
1. Preheat oven to 180°C.
2. Mix the cabbage with the mayonnaise and set aside.
3. Brush the tops of the hot dog rolls with olive oil and toast in the oven for 5 minutes. Slice the hot dog rolls in half through the top to create a sub.
4. Fill each sub with cabbage slaw and pickled fish. Top with sliced avo and season with salt and pepper. Finish with a squeeze of lemon juice.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

For a more meaty option, make these roast beef subs!

The post Pickled fish sub sandwiches with avocado appeared first on MyKitchen.

There’s nothing better than a juicy sub, especially when it’s a quick and easy option. Try this roast beef sub for a yummy work lunch!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the pickled vegetables
1 carrot, julienned
2 radishes, thinly sliced
⅓ cup rice-wine vinegar
1 tsp honey
1 tsp salt
For the subs
2 tbsp water
1 tsp sriracha
1 tsp fish sauce
1 tsp honey
Juice of ½ lime
4 slices roast beef
1 small baguette, halved and sliced open
2 tbsp Japanese mayonnaise
¼ cucumber, sliced
1 jalapeño, sliced
Coriander, to serve

METHOD
For the pickled vegetables
1. Toss together the carrot and radishes with the rice wine vinegar, honey and salt. Set aside to pickle for a few minutes.
For the subs
1. In a bowl, mix the water, sriracha, fish sauce, honey and lime juice. Toss with the roast beef slices to coat.
2. Spread 1 tbsp Japanese mayonnaise on each half of the baguette. Top with roast beef slices, cucumber slices, pickled vegetables, jalapeño and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Roast beef sub appeared first on MyKitchen.

What could be better than a cheesy and meatball sub? You can use any meat you like for the meatballs, but be sure to stick with creamy fresh mozzarella for ultimate taste and cheesy-ness!

INGREDIENTS
Vegetable oil, to fry
½ onion, grated
1 garlic clove, crushed
500 g leftover meat, finely chopped
3 tbsp breadcrumbs
1 tbsp mixed Italian herbs
1 tsp paprika
1 egg
2 cups leftover Napoletana sauce
1 ball Galbani fresh mozzarella, sliced
1 baguette, halved and toasted

METHOD
1. Preheat oven grill.
2. Fry the onion and garlic until soft.
3. Allow to cool, then mix with the meat, breadcrumbs, herbs, paprika and egg. Season and form into balls.
4. Fry the meatballs until golden, about 10 minutes.
5. Add the Napoletana sauce to the pan and simmer for 5 minutes.
6. Place mozzarella on the baguette and cook under the grill for 5 minutes. Top with meatballs and sauce.

The post Mozzarella and meatball sub appeared first on MyKitchen.