4 Easy Sourdough Sandwich Recipes to Add To Your Meal Plan

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With Britain’s workplaces shutting, opening and re-shutting like a window with faulty catch, it looks like many of us will be making our own lunches for some time yet. (Sorry, Pret.) But you needn’t spend your evenings assembling fussy grain bowls and superfood salads. The humble sandwich might be a little less “wellness” than other lunchtime options, but done right, it can still be nutritious, delicious and filling – a portable delivery system for all the macro- and micronutrients your body needs. These satisfying recipes, from Bread Ahead bakery in Borough Market, are designed to be made with sourdough, which is lower in sugar and easier on your digestive system than other breads, though any slice will do. We think they’re the best things since… well, you know.

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Cravings-Slaying Scandi Salmon and Rye

– Rye sourdough, 2 slices
– Cream cheese, 1tbsp
– Capers, 1tsp
– Smoked salmon, 70g
– Mustard dressing, 1-2tbsp
– Dill, 1 pinch
– Lemon, 1 squeeze

To do your rye justice, pack it with as many Scandinavian flavours as you can. You’ll also want to slice it a little thinner, as it tends to be a denser bread. Once cut, spread the bottom slice with a good dollop of cream cheese. Top with capers, smoked salmon and lashings of mustard dressing, then finish with dill, a squeeze of lemon, plus a pinch of salt and black pepper for good measure.

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Hearty Wholewheat Ploughman’s Lunch

– Wholewheat sourdough, 2 slices
– Montgomery cheddar, 60g
– Branston Pickle, 2tbsp
– Salted butter, 1tbsp
– Salad leaves, a small handful
– Gherkins, to taste

If you’re making your own sourdough with quality British wheat, you’ll want some quality British ingredients. Jones recommends Montgomery cheddar, and emphasises not skimping on the Branston’s – allow a “generous” helping, “so it oozes out the sides”. Spread thickly sliced bread with salted butter, load with the main ingredients and finish with some salad leaves and gherkins to give it bite.

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Vegan Spelt and Red Pepper Feast

– Spelt sourdough, 2 slices
– Houmous, 2tbsp
– Jarred roasted red peppers, 1-2 sliced
– Olive oil, 1tbsp
– Microherbs, to garnish

Noting spelt’s popularity among “the vegan, plant-based crowd”, Jones advises pairing freshly baked spelt sourdough with a one-two punch of B-vitamin-rich houmous and roasted red peppers, which are packed with vitamin C. Spread thickly sliced bread with olive oil, then top with houmous and roasted red peppers in oil to add some acidity. Garnish with microherbs: alfalfa and/or basil should do the trick.

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Strong Bones: Italian Durum Indulgence

– Durum wheat sourdough, 2 slices
– Mortadella, 100g, thinly-sliced
– Baby artichoke hearts, to taste
– Olive oil, 1tbsp

Durum is an Italian wheat, so it lends itself to Italian flavours. Stack yours with protein-packed mortadella and chopped baby artichoke hearts, then brush the bread with antioxidant-rich olive oil. The golden rule here? Don’t skimp on the meat. “Sandwiches are about indulgence,” says Jones. “If you’re going to do a sandwich, do it properly – and eat it when you’re hungry.” We can get behind that.

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