Week 6 : Back to School

Week 6 : Back to School

Scrambled Egg & Cheese sandwiches

Easy on the wallet and delightful on the palate, these scrambled egg and cheese sandwiches are the perfect way to start the school year. Pack your child a tasty, no-fuss first day Back2School meal.  

What’s your child’s favourite lunch box meal?

(Serves 4)

You’ll need:

8 eggs

¼ cup milk

2 tbsp. butter

2 spring onions; chopped

½ red pepper; diced

½ yellow pepper; diced

Salt and pepper; to taste

8 slices bread

4 tbsp. butter

4 tbsp. sandwich spread

1 sp. garlic powder

1 cup Cheddar cheese; grated

½ cup cherry tomatoes; halved

1 tbsp. chives; chopped

Method

•       In a bowl, whisk together the eggs and milk, stir in the spring onions and peppers, and season with salt and pepper.
•     Heat butter in a pan, add the egg and cook, stirring until done.
•     Spread butter and sandwich spread onto the bread, then sprinkle with garlic powder.
•     Top with eggs, cheese, tomatoes and chives.
•     Toast on a panini maker or snackwich machine.

Tip:

         To make life easier when packing lunches, plan ahead of time. Also try to incorporate what you are going to make for a packed lunch into your dinner so you only have to cook once. For instance, if you are having chicken for dinner, why not make chicken mayo sandwiches for the following day? That way you simply add extra pieces of chicken to your meal so that you can use those for the packed lunches. Or if you are having spaghetti and mince for dinner, make a little extra mince and use that for toasted mince and cheese sandwiches.

Meatball sandwiches

If you’re looking for a filling and delicious packed lunch sandwich, then look no further. These meatball sandwiches are packed with flavour and keep well until the following day. Use fresh basil to really make the most of this meal.

(Serves 2)

You’ll need:

4 slices bread
2 tbsp. butter; softened, mixed with 1 tsp. garlic powder
1 cup Cheddar cheese; grated

8 meatballs; sliced
¼ cup tomato pasta sauce; warmed
¼ cup Parmesan cheese; grated
Fresh basil
Salt and pepper; to taste
2 tbsp. olive oil

Method

1.     Spread bread with garlic butter.

2.     Top each slice with Cheddar cheese.

3.     Heat olive oil in a frying pan over medium-low heat.

4.     Place bread in pan with cheese facing up.

5.     Allow the bread to brown and the cheese to melt (6–7 min.)

6.     Remove grilled bread from pan.

7.     If your meatballs are cold, gently warm the slices in the pan, then move to another plate.

8.     On one slice of bread, carefully arrange the warm/hot meatball slices.

9.     Spoon tomato pasta sauce over the meatballs, then sprinkle with grated Parmesan cheese.

10.  Add a few ribbons of fresh basil, season with salt and pepper, then cover the sandwich with the top half of the bread.

11.  Firmly press the sandwich together, then place into sealable sandwich bags or tin.