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Cooking Clever: Fab food for tough times No. 64

Filling station: As the summer draws to a close, it's not just school children who are getting the lunchboxes out. The obvious choice for a portable lunch is, of course, the sandwich. Here are three tasty fillings guaranteed to make you look forward to lunchtime. Make sure to get decent bread, it makes all the difference, writes Katy McGuinness

Crushed bean, artichoke and red onion

Chicken caesar sandwich

Apple, cheese and walnut

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Apple, cheese and walnut: cost €3

Serves 3

1 green apple, sliced
50g cheddar cheese, grated
1tbsp mayonnaise
2 spring onions, chopped fine
50g walnuts, chopped
Squeeze lemon juice
6 slices bread

Mix all the ingredients together and season with salt and pepper to taste before spreading on the bread.

Chicken caesar sandwich: Cost €2.50

Serves 2

A few slices of left-over roast chicken
A few salad leaves
Parmesan shavings
Caesar dressing
For the caesar dressing:
4 anchovy fillets
1 egg yolk
1 garlic clove, crushed
Itbsp lemon juice
½tsp Dijon mustard
Shake of Worcestershire sauce
Few drops of Tabasco
90ml sunflower oil
25ml extra-virgin olive oil
25ml water
4 slices of bread, 2 rolls or a 15cm piece of baguette

Make the dressing by combining all the ingredients bar the oils and water in a food processor (or mashing and then whisking), then adding the oils drop by drop as the motor turns (or as you keep whisking). You can start adding the oils a little faster as they emulsify.
When all the oil has absorbed, add or whisk in water to make a spreadable consistency. Make the sandwich by spreading the bread with the dressing and then adding the chicken, leaves and shaved parmesan in whatever ratio appeals, with a little more dressing as you go.
This quantity of dressing will keep in a fridge for several days and should be enough for a salad too – or a second batch of sandwiches.

Crushed bean, artichoke and
red onion
Serves 1

1 soft brown roll
1 small can haricot beans
Itsp pesto
Artichoke heart, from a jar
Sundried tomatoes, from a jar
Few slices red onion

Split the roll. Drain the haricot beans and mash in a bowl with the pesto. Season if you like. Spoon into the roll and top with artichoke hearts and sundried tomatoes, a few slices of red onion and a little oil, if you like.

Next week: Good things for lunchboxes