New York Style Sandwiches – 4 ways

Sand
Fuelling
Recovery
Servings: 1
Call that a sandwich? Yes. These NY style sandwiches will mean that you are looking forward to lunch and fuelled for the afternoon. Which is your favourite?

Sweet Potato and Butterbean Sandwich Vegetarian

A lower protein option - but this little number is the perfect way to boost Vitamin A, crucial for both eye health and the immune system

Ingredients

½ small sweet potato
1 tbsp. cottage cheese
20g butterbeans tinned
1 very small handful fresh coriander
½ red chilli

Method

  1. Pre-heat the oven to 180oc.
  2. Place the sweet potato onto a tray and place into the oven for 25-30 minutes or until it feels slightly soft to the touch. Once cooked remove and leave to cool.
  3. In a bowl mix the butterbeans and cottage cheese together. Finely chop the coriander and chilli and mix together with the beans.
  4. Once the potato has cooled, peel the skin away and chop into 1cm pieces and mix with the butterbeans. The sandwich filling is ready.

Chicken with Sumac and Avocado Sandwich

A big protein hit here to boost your intake - this sandwich is also provides copper (not often talked about) - this micronutrient which helps form red blood cells, working closely with iron.

Ingredients

1 chicken breast
½ avocado
20g feta cheese
½ pomegranate
2 tsp. sumac powder

Method

  1. Pre-heat the oven to 180oc.
  2. Slice the chicken into strips 4-5, and place into a bowl. Add the sumac and mix well. Place the chicken onto a baking tray and place into the oven for 8 minutes or until cooked through.
  3. Peel and slice the avocado and place into a bowl. Add the feta cheese and pomegranate seeds and mix well.
  4. Mix the chicken with the feta mix and the sandwich filling is ready.

Turkey, Goats Cheese and Onion Sandwich

The punch of 40g protein in this one. Also contains more than the daily Recommended Daily Allowance (RDA) in Niacin (Vitamin B3), which helps to regulate cholesterol levels.

Ingredients

2 slices cooked turkey breast
75g peas
¼ red onion
20g soft goats cheese
1 small bunch dill

Method

  1. Bring a small pan of water to the boil on the stove. Cook the peas in the water for 1 minute. Drain them and cool under cold water.
  2. Add the peas to a bowl, crumb the goat’s cheese and add to the peas. Finely slice the red onion and chop the dill. Add these to the pea mix and gently combine.
  3. Lay the turkey over 1 slice of your bread and spread the pea mix over the top.

Steak, Beetroot and Watercress Sandwich

Not only the protein boost you'd expect, but this contains over half your RDA in Iron...as if you needed an excuse!

Ingredients

1 70g rump steak
1 tsp. hummus
½ red pepper
1 cooked beetroot
1tsp. olive oil

Method

  1. Allow the steak to sit at room temperature before cooking. Heat a sauté pan over a medium high heat. Season the steak with salt and pepper and rub the olive oil over 1 side of the steak. Place the steak into the pan, olive oil side down. Leave the steak to cook for 2 minutes on each side. Once cooked remove from the pan and allow to rest for 10 minutes.
  2. Dice the beetroot into 1cm and place into a bowl. Finely slice the red pepper and place into the beetroot.
  3. Spread the hummus over 1 slice of bread. Slice the steak and place onto the hummus and top with the beetroot mix.
James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

Our chefs pride themselves on using the latest innovative ingredients backed by science.

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