Category: Sandwiches

Quick and Easy Fajitas

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon

1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper


1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Tuna Fish Sandwich

Shared by Monna McDiarmid

There is a great vegetarian restaurant in San Miguel de Allende called “El Tomate”. They make an AMAZING tuna fish sandwich with some unusual ingredients…

– A can of tuna fish packed in water
– Diced apple
– A few raisins
– Mayonnaise
– Salt and pepper
– Curry powder

1. Mix all ingredients together. Tuna should be moist with mayonnaise.
2. Serve tuna salad on thick slices of whole wheat bread.

Toasted Tomato Sandwich

Shared by Monna McDiarmid

– 2 pieces of bread
– Butter (optional)
– Mayonnaise
– 1 ripe tomato

1. Toast the 2 slices of bread.
2. Butter toast if you wish.
3. Apply a layer of mayo to one of the pieces of toast.
4. Slice the tomato into slices (thick or thin… as you prefer) and lay them across the mayo.
5. Place the other piece of toast on top of tomato slices and slice your sandwich in two.

You can also add a few leaves of lettuce and pieces of bacon for a no-fuss BLT (Bacon, Lettuce and Tomato Sandwich).

Edie McDiarmid’s Famous Egg Salad Sandwich

Shared by Monna McDiarmid

This recipe comes from my mom. I do think it is the very best egg salad salad I have ever had… I might be biased, though!

– 8 hardboiled eggs
– several tablespoons of mayonnaise
– 1/4 cup of diced onions
– 1/4 cup of diced sweet pickles
– salt and pepper to taste

1. Peel the hardboiled eggs, wash of all the little bits of shell, and place the eggs in a small mixing bowl.
2. Cut the eggs into very small pieces.  Some people do this with a knife and fork but I have found that a pastry blender is the best implement for quickly cutting the egg into small pieces.
3. Add mayo, onions, sweet pickles and as much salt and pepper as you like to flavour the egg salad. You want to make sure that the salad is smooth without being too runny – the right amount of mayonnaise is the key to great egg salad.
4. Place egg salad in refrigerator over night or, at least, for a couple of hours. (This egg salad is NOT fantastic when warm).
5. Take your cooled egg salad out of the fridge and make your sandwiches.

For a cool variation – try adding a teaspoon of Dijon mustard to the mix!