5 ways to elevate your sandwiches to gourmet status:

  • Change the bread to sourdough, a baguette or even a bagel.
  • Upgrade your cheese to gruyere, mozzarella or Swiss.
  • Replace shaved ham with ham off the bone, prosciutto, or salami.
  • Add a special condiment, like a beetroot relish, tomato chutney or a spread of hummus.
  • Add your favourite fresh herbs, such as rocket, parsley, coriander, or mint.


Reuben sandwich

Rye Sourdough, cut into 8 slices diagonally

8 slices Swiss cheese

160g Pastrami


1/2 cup (125ml) thousand island dressing

Heat a barbecue grill or chargrill on medium. Place half the bread slices on a clean work surface. Top with the cheese, pastrami and half the coleslaw. Drizzle with half the dressing. Top with remaining bread slices. Cook on the grill, in batches, for 2 mins each side or until toasted and heated through.

Meanwhile, combine remaining coleslaw and remaining dressing in a small bowl.

Serve the toasted sandwiches with the coleslaw.



40g butter, softened

1 tbsp plain flour

1/2 cup (125ml) milk

1/3 cup (40g) coarsely grated gruyere or Swiss cheese

1/3 cup (40g) coarsely grated vintage cheddar

4 thick slices White Sourdough

1 tsp Dijon mustard

150g shaved ham

Melt half the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Remove from heat and add the milk. Use a whisk to whisk until well combined. Return  to the heat and cook, stirring, for 2 mins or until sauce boils and thickens. Remove from heat and add half the gruyere or Swiss cheese and half the cheddar. Stir until cheese has melted through. Heat a barbecue grill or chargrill on medium. Brush the bread evenly with remaining butter. Cook the bread on the grill for 1 min or until lightly toasted underneath. Transfer, toasted side up, to a clean work surface. Spread half the bread with mustard. Spread with cheese sauce. Top with ham. Sprinkle with remaining gruyere or Swiss cheese and remaining cheddar. Top with remaining bread, toasted side down.

Cook the sandwiches on the grill for 2-3 mins each side or until the bread is golden brown and the filling is heated through. Cut in half and serve immediately.



Vegetarian Club Sandwich

1 Japanese eggplant, cut into 1/4-inch-thick rounds

½ tsp salt, divided

½ tsp freshly ground black pepper, divided

Cooking spray

2 tbsp mayonnaise

1 tbsp stone-ground mustard

1 tbsp horseradish

⅓ cup pitted kalamata olives plus 1 tsp. olive brine

8 slices seeded whole-grain bread, cut ¼ inch-thick

½ cup hummus

1 cup roasted red peppers, sliced

1 avocado, peeled and thinly sliced

1 tomato, sliced

2 Lebanese cucumbers, sliced

1 – 1 ½ cups rocket

Season eggplant with ¼ tsp salt and ¼ tsp pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate and let cool.

Stir together mayonnaise, mustard, and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.

Grill bread directly over a medium flame, to slightly char the surface and impart a bit of smokiness. Let cool briefly.

Spread about 2 tbsp hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber, and rocket. Spread 1 ½ tsp mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining ¼ tsp salt and ¼ tsp pepper and top the sandwiches. Serve sandwiches cut in half.


Cheesy tuna melts

200g can tuna

½ a bunch of spring onions, finely chopped

4 tbsp mayonnaise

3 thick slices of wholemeal bread

50g cheddar cheese, coarsely grated

pinch of paprika

Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.

Toast the bread under the grill until it’s nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.


Smoked Salmon Bagel

3 medium bagels, split and toasted

180g cream cheese, softened

180g thinly sliced smoked salmon

1/3 cup thinly sliced red onion, optional

3 tbsp capers, drained and divided, optional

Freshly ground black pepper

Lemon wedges, garnish

Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired. Top with sliced smoked salmon. Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.


Banh mi (Vietnamese chicken rolls)

1 Lebanese cucumber

1 cup (250ml) rice vinegar

½ cup (110g) caster sugar

1 carrot

2 tbsp light soy sauce

1 tbsp peanut oil

1 tbsp honey

2 garlic cloves, finely chopped

500g chicken thigh fillets, trimmed

1 baguette, cut into 4, or 4 soft long rolls

1 tbsp whole-egg mayonnaise

4 lettuce leaves, torn

1 tbsp pickled jalapeno peppers (optional)

1 tbsp hot chilli sauce (see notes)

Few sprigs of fresh coriander

Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 tsp salt and stand for 1 hour.

Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

Split rolls, then lightly grill the cut side for 20 seconds to warm them.

Drain the pickled carrot and cucumber.

To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Note: Sriracha hot sauce is available at Asian shops.