Avocado breakfast sarnie to go ​

Avocado breakfast sarnie to go
Avocado breakfast sarnie to go
Avocado breakfast sarnie to go

I would love to be the kind of person who springs out of bed at 6am to enjoy 30 minutes of yoga before mindfully eating a homemade smoothie bowl. The kind of person who has their clothes already laid out from the night before and who needs nothing more than a sweep of red lipstick before they’re out of the door catching the early bus to work. Clearly, I am not this person. Occasionally I manage to get up at 7.30am to do 10 minutes of Pilates in my pyjamas before making an omelette – but that’s as close as I’m ever going to get.
Most of the time, you’ll find me crawling out of bed at around ten past eight, before rushing around like a headless chicken until I’m out the door with my top on inside out. I suppose I could try to get up earlier and make myself a nutritious breakfast, and you know what – sometimes I do. But on the days I don’t/can’t be arsed, I need a solution – and this is it. One piece of rye bread filled with avocado, smoked paprika and pumpkin seeds, BOOM! It’s quick, easy and not too messy and stinky to eat on the bus. Hallelujah!

Avocado breakfast sarnie to go
Serves 1 / Hands on time 5 mins / Total time 5 mins / V Vn Df
1 piece of dark rye bread
½ a ripe avocado
1 tsp smoked paprika
Small handful pumpkin seeds
Few drops of Tabasco smoked chipotle sauce or Sriracha (optional)

Lightly toast a piece of rye bread before mashing half an avocado on top of it with a fork. Spread the avocado out evenly and sprinkle with salt, pepper, smoked paprika and a few drops of Tabasco or Sriracha. Scatter over the pumpkin seeds before halving the toast and sandwiching one piece on top of the other. Wrap in baking paper or pop in a sandwich bag and enjoy on the go.
TIP: I freeze rye bread a loaf at a time to insure I always have some ready to go. If toasting from frozen, allow a bit of extra time

Avocado breakfast sarnie to go
Avocado breakfast sarnie to go

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Vn– Vegan    Df– Dairy free

New York sub

New York Veggie Sub
New York Veggie Sub
New York Veggie Sub

Cheese and tomato, ploughman’s, egg mayonnaise, cheese salad… That’s kind of it for most vegetarian sandwich selections, well at least it was when I was growing up. These days things have a got a bit snazzier, with the addition of falafel and three bean wraps but it’s still all a bit uninspiring. I’m used to gazing gloomily at row upon row of delicious looking meaty sandwiches, only to find a sad-looking ploughman’s, a floppy falafel wrap or worse, a houmous and raw carrot sandwich on the bottom shelf. NO! Carrot doesn’t belong in a sandwich, end of. I know it’s best friends with houmous but I don’t care, spiralized raw carrot has no place in a sandwich, get out!
So, taking inspiration from the New York deli sandwich (minus the pastrami and salt beef) I came up with the ultimate veggie sarnie you wont find discarded in an M&S fridge. So piss off raw carrot, it’s time for a salty, cheesy, veggie sensation.

New York sub
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
6 inch sub roll
Dijon mustard
Wholegrain mustard
Handful of black olives
3-5 sliced jalapeños
Handful of rocket
3 slices tomato
2 slices red onion
A few pickles in vinegar, drained and sliced
Vegetarian mature cheddar, sliced
Small handful of red cabbage, thinly sliced

1. I think making a sandwich is pretty self explanatory but I like to cram my sandwiches with filling so layering is very important. Be generous with the mayonnaise on the bottom layer and spread the dijon mustard and wholegrain mustard on the top.
2. Layer the bottom of the sub with the slices of tomato, season with salt and pepper and add the sliced red onion and red cabbage. Top with thick slices of cheese and start layering up the pickles, jalapeños and olives.
3. Finally stuff the sandwich in the middle with rocket, season with salt and pepper and devour.

New York Veggie Sub
New York Veggie Sub

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian


Halloumi, tapenade & cucumber sandwich

Halloumi, Tapenade & Cucumber Sandwich
Halloumi, Tapenade & Cucumber Sandwich

My friend Anne-Marie asked me recently “What’s a cheap and delicious vegetarian sandwich filling? I need one for a private event.”
I replied “Err, halloumi, tapenade, dill and cucumber with sweet red pepper?”
I’ve never actually made this sandwich before but it sounded so delicious I thought I’d give it a go. Just wish I’d made it in a kitchen that wasn’t infested with mice, yes my friends, Vince is back.
For those of you who don’t know Vince, he was a small mouse that terrorised me for several months last year. But it can’t be Vince. I’m pretty sure Vince is deceased, so who’s this guy? Must be his bigger, fatter brother, let’s call him ‘the mouse formally known as Vince… So Prince?
Prince shot out of the fruit bowl and hurled himself off the worktop after I disturbed a bag of bagels. I’d had a few wines so overreacted slightly by picking up a frying pan, flailing it around and squealing like a mad tapir. Put me right off my halloumi. Not enough to stop me eating it though obviously, would take more than a bit of mouse piss to put me off my halloumi sandwich.

Halloumi, tapenade & cucumber sandwich
Makes 1 / Hands on time 5-10 mins / Total time 10 mins /
2 slices of thick bread
2 tsp olive tapenade, spread on one slice
2 tsp of humous, spread on the other slice
4-6 slices of fried halloumi
1 roasted jarred red pepper
Cucumber slices
Red onion, finely sliced
Dill, chopped
Salt and pepper
Extra virgin olive oil to serve

There isn’t a method for this recipe. I’m assuming you know how to assemble a good sandwich.

Halloumi, Tapenade & Cucumber Sandwich
Halloumi, Tapenade & Cucumber Sandwich

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian


The Corrie Sandwich


I think I’ve made it pretty clear in previous posts how much I adore houmous and falafel, howevs, I’m not a big fan of them in sandwiches… Yes, you heard me. Don’t get me wrong, a falafel wrap can be a beautiful thing, but cold dry falafels squashed in brown bread with a mere buttering of houmous does not a nice sandwich make! Oh, and if you’re lucky you might find a bit of yogurt slopped inside for good measure… YOGURT DOESN’T BELONG IN A SANDWICH! Also, it’s a piss poor attempt at disguising the unpalatable dryness of it all.
As usual I’ve drifted off topic, sorry about that. Anyway, so this is my favourite sandwich, creatively christened ‘The Corrie Sandwich’ by my ex boyfriend Andrew. He loved it so much he pestered me to make it for him most weekends. I know he’s felt the loss of my sandwich in his life ever since, so Andrew, this one’s for you. Enjoy!

The Corrie Sandwich
Makes 1 sandwich / Takes 10 minutes / V
1 deseeded tomato, sliced
Slices of cucumber
A couple of tsps of Hellman’s mayonnaise
Finley sliced red onion
Handful of salad leaves
3-4 Quorn wafer thin chicken style slices
Fresh brown bread
Salt and Pepper
1 tsp dijon mustard (optional)

… I’m not going to tell you how to assemble a sandwich but I will say this “JUST DON’T FORGET TO SALT AND PEPPER YOUR TOMATOES DAMN YOU!” Just don’t okay?! Good.
You don’t have to deseed your tomato if you’re eating it straight away but if you’re making it for lunch then I would strongly advise it to prevent a soggy sandwich situation.
Also, use your lettuce and the Quorn slices as moist barriers to the onion, tomato and cucumber (see above picture)
Nowadays, I’ve started adding a cheeky bit of Dijon mustard to one of the slices of bread but you don’t have to… YUM!

If you’ve had a go at making my sandwich or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com