Looking for new fillings for sandwiches and wraps? We have you covered
As we farewell soup and stew weather, we welcome perfect conditions for sandwiches and wraps.
These creative and versatile options could be served up at almost any time of day, and there's no need to spend hours babysitting a simmering pot.
In fact, most of these recipes involve minimal (if any) cooking time and many can be prepared (or partially prepared) ahead well before hunger strikes.
Omelette breakfast sandwiches
Have a batch ready to toast in a sandwich press as you need them, Lina Jebeile says. (ABC News: Lina Jebeile)
Lina Jebeile loves prepping these omelette breakfast sandwiches for suhoor (the pre-dawn meal during Ramadan) but says they are also a winner year-round.
Because they reheat beautifully in a sandwich press, they are a compelling contender for any busy mornings or office lunch.
Simple to make, easy to customise and perfect for prepping ahead.
Why confine this sanga strictly to mornings?
A layered roast vegetable sandwich
To make this layered roast vegetable sandwich vegan, simply omit the cheese. (ABC News: Hetty Lui McKinnon )
Hetty Lui McKinnon says this vegetable sandwich is perfect for picnics, but there's nothing stopping you from eating it inside too.
Inspired by one of America's iconic deli sandwiches, this vegetarian iteration of muffuletta uses roasted vegetables rather than cold cuts and the olive salad infuses every bite with a zesty punch.
This sandwich can also be made ahead. Just reach for some bread (focaccia or ciabatta recommended).
Easy chickpea smash with pumpkin
This recipe makes a chickpea filling for sandwiches or wraps, or for you to scoop up with crackers, Heidi Sze says. (ABC News: Heidi Sze)
Use this nourishing smash from Heidi Sze as you see fit, but between two slices of your preferred bread is an obvious (and delicious) choice.
This smash filling takes just 10 minutes and relies on a tin of inexpensive chickpeas as a base.
You can also play around with different flavour combinations, depending on your preferences and what you have handy. Trade parsley for chives, gherkins for capers or mayonnaise for plain yoghurt.
Traditional crispy banh mi
Loi Nguyen's version of traditional banh mi, a dish influenced by both French and Vietnamese cuisines. (ABC TV: Steve Brown)
Influenced by both French and Vietnamese cuisines, this is Recipe of the Year contestant Loi Nguyen's take on a traditional crispy banh mi.
It uses thinly sliced marinated rump steak along with the classic combination of pickled carrots, mayonnaise and chilli sauce.
Herby, lemony grilled chicken with yoghurt sauce and flatbread
Marinating the chicken ahead of time takes the pressure off cooking at night. (ABC News: Heidi Sze)
Store-bought flatbreads, herby chicken, crunchy vegetables and a garlicky sauce are combined into an easy and satisfying meal in this recipe from Heidi Sze.
If weather and energy levels allow you could cook the chicken element of this meal on the barbecue, or even make the flatbread yourself.
KioskNews shows a cleaned-up reading view extracted from the publisher’s page — the original always lives on their site, not ours.