Three quick sandwich ideas for lunch
Three speedy, flavour-packed sandwiches — hummus & grilled aubergine, tuna mayo & cucumber, and bacon, cheddar & mustard. Ready in 20–25 minutes.
Short on time but bored of limp supermarket fillings? These three quick sandwiches bring bright, different flavours to a single lunch rota: creamy hummus with charred aubergine, classic tuna mayo brightened with lemon and cucumber, and a satisfying bacon-cheddar toastie with mustard and rocket.
Each sandwich is designed for speed — minimal ingredients, quick cooking and assembly — so you can mix and match depending on what’s in the fridge. Perfect for packed lunches, a speedy desk lunch or an informal weekend platter.
Ingredients
- 6 sourdough bread — 2 slices per sandwich
- 1 aubergine — medium
- 30 ml olive oil
- 10 ml smoked paprika
- 180 g hummus
- 120 g roasted red peppers, jarred — drained weight
- 160 g tinned tuna in spring water — one standard can, drained
- 30 g mayonnaise
- 1 lemon — juice of, to taste
- 100 g cucumber — thinly sliced
- 6 bacon rashers — two rashers per sandwich
- 100 g mature cheddar
- 30 g brown mustard — about 2 tbsp
- 20 g butter — for toasting
- 40 g rocket
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- grill
- frying pan
Instructions
Preheat the grill to high — equivalent to about 220°C fan/240°C conventional — and set a frying pan over medium heat for the bacon.
Trim the aubergine and slice into 1cm rounds. Toss the slices in a bowl with 15ml olive oil, smoked paprika and a pinch of sea salt so they are lightly coated.
Arrange aubergine slices on a baking tray and grill for 10 minutes total, turning after 5 minutes, until golden and soft.
Drain the jarred roasted red peppers and slice into strips. Set aside for the aubergine sandwich.
Spread 60g hummus over one slice of sourdough, top with 3–4 aubergine slices, a few roasted pepper strips and a small handful of rocket. Season with black pepper and close the sandwich.
Make the tuna mayo: drain the tuna then flake into a small bowl. Stir in 30g mayonnaise and the juice of half a lemon (reserve the other half), season with black pepper and a small pinch of sea salt.
Thinly slice the cucumber. Spread the tuna mix onto one slice of sourdough, top with cucumber slices, a grind of black pepper and close the sandwich.
Cook the bacon: place rashers in the dry frying pan and cook for about 8 minutes, turning occasionally, until crisp and browned.
Spread the butter thinly on the remaining slices of sourdough and toast under the grill for 2–3 minutes until golden.
Assemble the bacon sandwich: place two rashers of cooked bacon and slices of mature cheddar on the toasted bread, dot with brown mustard and a handful of rocket, then close.
Cut each sandwich in half on the diagonal and serve immediately while warm.
Tips
- Make the tuna mix and slice the cucumber while the aubergine grills to save time.
- If you want melted cheese on the bacon sandwich, assemble open-faced and pop under the grill for 1–2 minutes — watch closely to avoid burning.
- Store-bought hummus works brilliantly here; use the highest-quality jar you can find for the best flavour.
- To prevent soggy bread in advance, pack wet ingredients (like cucumbers or roasted peppers) between lettuce or paper kitchen paper-lined slices when making sandwiches to go.
- Leftover grilled aubergine keeps 24 hours in the fridge and is great cold or warmed in a pan before assembling.
Substitutions
tinned tuna in spring water → tinned salmon, same weight
Stays closehummus → soft goat's cheese, same weight
Noticeably differentbacon rashers → thin-sliced smoked turkey or cooked streaky smoked pancetta, same weight
Stays closesourdough bread → crusty white loaf or wholemeal sandwich loaf, 2 slices per sandwich
Stays close
Nutrition
Per serving · estimated
- 535
- Calories
- 24 g
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make these sandwiches ahead for lunchboxes?
Yes — make the tuna mix and grill the aubergine in advance. Assemble the tuna sandwich just before eating to avoid soggy bread; wrap the others tightly and store in the fridge for up to 24 hours.
How do I stop the bread going soggy from the roasted peppers or cucumber?
Layer a little hummus or butter on the bread first as a moisture barrier, or put wet ingredients between leaves of rocket or kitchen paper when packing to go.
Can I make these sandwiches vegetarian or vegan?
The hummus & aubergine sandwich is vegetarian and can be vegan if your hummus is vegan; swap bacon and cheddar for grilled marinated tofu or pan-fried mushrooms for a vegan alternative.
My bacon cooks unevenly — any tips?
Start over medium heat and let the fat render slowly, turning occasionally. If rashers are very thick, finish in a moderate oven for a couple of minutes to cook through without burning.
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