Piccalilli Egg-Salad Bagels

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It is the time of year when many of us have an over-abundance of hard boiled eggs at hand.  Here is a tasty lunch idea to take advantage of this windfall of ovo-goodness. It is much like the typical egg salad, but with a bit more bite.

Piccalilli relish is a British take on Indian pickles and chutneys.  It typically has cauliflower, mustard, onion, and gherkin.  It can be sweetened, or left with a bite.  It can also be finely chopped to make it more suitable for sandwiches.  Turmeric gives the pickle its distinctive colour, and other ingredients such as bell pepper may also be in the blend.


  • Eggs 2-3 hard boiled
  • Onion Tbs finely diced
  • Medium Cheddar (or similar) 1 ounce shredded
  • Light Mayonnaise 1 Tbs
  • Piccalilli  1 Tbs (sweet is best, though spicy works well according to taste). [It also works with a slightly different outcome – but still yummy – with American mustard relish or yellow hot dog relish].
  • Bagels 2 -3
  • Lettuce 1/2 cup

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Shell eggs and dice in a medium bowl.  Shred the cheese over the eggs, and then add the diced onion.  Add the mayo and pickle and mix well.  Set aside and toast halved bagels. While bagels are still warm place lettuce on bottom half, thoroughly covering the centre whole.  Spoon on the egg mixture and top with rest of bagel. Serve and enjoy.





Tofu with Chillis and Garlic Sandwich Wraps

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Here is another sandwich vegetarian sandwich recipe.  I often find that supermarket options for veggies is limited, and while this does take a little preparation, it is well worth the effort.


  • Cabbage (shredded) 1 1/2 – 2 cups
  • Carrot 1/2 Medium (shredded)
  • Garlic 1 clove
  • Onion 1/2
  • Sunflower Oil 1 Tbs
  • Tofu 150 – 175 g* (pre-marinaded or add the following: 1/8 tsp Coriander, Pinch Paprika, Pinch Black Pepper, 1/8 tsp Ginger, Worcester Sauce 1 Tbs)
  • Jalapeno Pepper (or similar) 1
  • Onion Powder 1/2 tsp
  • Water 1 -2 Tbs
  • Sandwich Wraps 3 – 4

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If using unseasoned tofu, dice it and place in a bowl with marinade ingredients (at least 2 hours in advance) tossing well.  When ready to cook, shred cabbage, and carrot and dice onion and garlic well.  Heat the oil in a wok or pan, and add onion powder. Then add the diced and shredded veg.  Stir fry for about 3 minutes.  Then dice the chili quickly leaving seeds, and add to the veg.  If needed add a slash of water to raise steam.  Then add the tofu, and any remaining liquid if self marinading. If not add an additional splash of water until the carrot and cabbage are tender.  Spoon hot tofu mixture into wraps and fold into parcels. It should make 3 to 4 wraps depending on the quantity of filling you use.




Hot Pastrami and Goats Cheese

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There is an art and ethos in making a great sandwich (see my post on my sandwich-Sensei).  Many people see sandwiches as “the quick and easy option” but they can be so much more.  In fact, it was while working in a delicatessen that I became a “foodie.”  A good sandwich has all of the same character, variations of flavour, and issues of presentation (for both palate, and eye) as do other “fine foods.”

While I am a pesco-vegetarian, I nonetheless prepare meals for my wife who is an omnivore. So I, through both training (albeit decades ago) and as an act of devotion to my family, have become adept at meat dishes as well.

Hot Pastrami and Goats Cheese

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  • Pastrami 125 g/ 4 oz
  • Goats Cheese (Hard Mature) or Gouda 30 g/ 1 to 1 1/4 oz
  • Oil splash
  • Yellow Prepared Mustard 1 to 2 tsp (according to taste)
  • Sweet Gherkin (pickle) 1 to two
  • Sauerkraut 1-2 tbs
  • Mild Dijon Mustard or Mustard-mayo
  • Rye or Whole Wheat Bread 2 slices (you can lightly toast this as an option, though it is not necessary).



Put a small splash of oil in a non-stick frying pan.  Bring to medium heat. Place 1/2 of the pastrami slices slightly over-lapping into the pan covering approximately the surface area of a slice of sandwich bread. Thinly slice the cheese and lay it cross grain to the meat,  then top with a even smearing of yellow mustard.  Top this with the remaining pastrami in positioned in the same orientation of the bottom layer.  Flip this with a spatula and allow the cheese inside to fully soften (about 2-3 minutes). Lay out one slice of bread and spread it with the condiment mustard of your choice. Using the spatula place the cooked meat and cheese onto this piece of bread. Place thinly sliced gherkin onto the meat, and then evenly spread the sauerkraut.  Take the remaining piece of bread and gently press it into the pan to get a coating of the remaining oil and juices and place the oiled side downward to top your sandwich.  Cut sandwich on the diagonal and serve.

This can also be served without making it into a sandwich, cutting the “fillings” into 9 bite-sized squares with a sharp knife by making 2 cuts in each direction in a tick tack toe board pattern. (Non-bread method illustrated).







Grilled Courgette (Zucchini) Sandwiches


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This is a lovely warm filling sandwich with a pleasant blend of flavours. It is vegetarian and is easy to make. It might not be much to look at, but the taste and texture more than make up for its visual shortcomings.

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Filling –

  • Courgette (Zucchini) 1/2 thinly sliced length-wise
  • Red Onion 1 onion diced
  • Red Bell or Banana Pepper 1/2 diced
  • Feta or Hard Goats Cheese 50g
  • Olive Oil 1 to 2 tsp
  • Garlic or Onion Salt 1/3 tsp
  • Water 2 tsp

The delivery system –

  • Good quality Whole Meal Bread (medium sliced) or Wheat Wrap


Place a small splash of olive oil in a pan and soften the onion and pepper.  Sprinkle with about half the salt and then add water to deglaze.  When water has evaporates set aside. Then using a grill pan (or frying pan), lightly oil the courgette slices and sprinkle with the remaining and grill (fry) until they become soft and slightly browned. Place 1/2 of the courgette onto the bread, and spoon half of the pepper mixture onto the slices.  Crumble 25 g of cheese onto the vegetables.  Add a thin spreading of oil (optional) to bread for a moister sandwich. Makes 2 sandwiches.


Feta-Olive Wrap

imageedit__3717266831 (1)This is a “Bible Foods” inspired sandwich which can also fall under the “veggie” recipe genre as well.  This is a tasty Mediterranean option in which the saltiness of the cheese compliments the yogurt and the bite of the mustard and garlic round out the flavours.



Filling –

  • Feta Cheese  200 g
  • Greek Style Yogurt 1 Cup
  • Black Olives 10
  • Green Olives 10
  • Red (Kalamata) Olives 10
  • Garlic 1-2 cloves (according to taste)
  • Dijon Mustard 1 tsp

Sandwich Mak’ins bit –

  • Wheat Wrap or Pita Bread
  • Lettuce 1/2 cup (shredded) [optional]

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Finely slice or grate the garlic, and slice pitted olives into thin slices. Place garlic and olives into a mixing bowl. Cube the cheese into 1/8 to 1/4 inch squares and add to the bowl.  Add yogurt and mustard and gently stir mixture.  Cover with cling film (plastic wrap) and let flavours meld for at least an hour in a cool place (fridge).  Place wrap on a flat surface (or cut a slit into pita), and place a small portion of lettuce (if used) into the bread. Then add 3-4 Tbs of feta-olive mixture and wrap (if using wrap).




Sabih (Israeli Sabbath Sandwiches)

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Sabih before rolling

Because of the Jewish prohibition on cooking on Sabbath, many tasty cold dishes have been devised. One of these, the Sabih (or Sabbath Sandwich) makes for a quick and yummy treat.  I first had one in Israel, and I find it is just as nice the rest of the week.  It is traditionally eaten on a pitta bread, but personally I prefer it in a wrap, as it allows the filling to be tasted more clearly.

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  • Pitta Bread (or white flour tortilla wrap)
  • Hummus 2 to 3 Tbs
  • Egg Hard Boiled (sliced)
  • Grilled Aurbergine (Egg Plant) sliced
  • Israeli Salad 1-2 Tbs (recipe)

Method slice pitta to form a pocket.  Spoon in 3 Tbs of hummus to one wall of the inside of pitta, and a large slice or 2 of aurbergine. Cut egg into slices and place between other ingredients and top with Israeli Salad.