The addition of veggies gives the traditional egg and bacon sandwich a tasty twist and it’s so easy to prepare.
Preparation time: 20 minutes
4 Portuguese or seeded wholewheat rolls 1 roll or tub of ham or bacon spread 4 cos lettuce leaves 2 hard-boiled eggs, halved salt and pepper 60 ml (¼ c) mayonnaise 4 ham slices or cooked bacon rashers 4 gherkins, sliced (optional) 1 red and/or yellow pepper, roasted and cut into pieces 1 Cut the rolls in half. Using a sharp knife, hollow out the bottom half of each roll, leaving a 5 mm edge. 2 Spread the hollow and top half of each roll with ham or bacon spread. 3 Put a lettuce leaf in each hollow, followed by half an egg. Season with salt and pepper and spoon a little mayonnaise over. Arrange the ham or bacon, gherkins (if using) and peppers on top and cover with the top half of the roll. 4 Secure each roll with a length of butcher’s string as if wrapping a parcel. 5 Place the rolls on a cutting board and place another cutting board on top. Weigh down the board with a few cans of food to press the filling into the rolls. Pack into a lunch bag and chill until ready for lunch.