Eeny, meeny, miny, moe.. Which sarnie are you choosing to make your tummies go ‘WOAH’ this National Sandwich Week? From curried chickpea bagel to cornflake chicken and halloumi ciabatta. We've even got a surprise sweet treat to tickle your taste buds. Keep reading for the full recipes...

Cornflake Chicken Ciabatta


  • 350g chicken breast strips
  • 75g cornflakes
  • 1/2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 egg, whisked
  • 3 tbsp flour
  • 1 pack halloumi
  • 4 tbsp red pesto
  • 1 Little gem lettuce, shredded
  • 2 ciabatta rolls
  • Small bunch fresh basil


  1. Pre-heat the oven to 180 degrees.
  2. Place the cornflakes, paprika and chilli flakes into a food processor and blitz until the mix resembles rough breadcrumbs. Then pour out into a shallow bowl.
  3. In a second bowl, whisk the egg.
  4. In a third bowl, add your flour.
  5. Take your chicken strips and firstly roll them in your flour bowl until covered. Then dip them into the egg. Finally roll them in the cornflake mixture until evenly coated.
  6. Place the coated chicken on a baking tray and place into the oven for 20mins.
  7. Cut the halloumi into 6 pieces and fry over a medium heat until golden brown on both sides.
  8. Cut the ciabatta and toast until lightly golden.
  9. Spread the pesto onto each side of the ciabatta and add a generous amount of shredded lettuce.
  10. Remove the chicken from the oven and place 3 strips onto your ciabatta and top with 3 slices of halloumi.
  11. Top with fresh basil leaves and the ciabatta lid and tuck in!

Curried Chickpea Bagel

For the chickpeas:

  • 150ml coconut cream
  • 1 tin chickpeas
  • 3 tsp Rogan Josh curry paste
  • 1 fresh lime, squeezed
  • 2 tbsp Greek yogurt
  • 1 avocado, sliced
  • 1 bag pea shoots
  • 2 bagels

For the relish:

  • 1 tomato, finely chopped
  • 5cm cucumber, finely diced
  • 1 tsp fresh ginger, chopped
  • 1 tbsp ketchup
  • 1/2 red onion, finely chopped
  • Small bunch fresh coriander, chopped


  1. Heat a frying pan and add the curry paste. Gently cook over a medium heat for 1 minute.
  2. Add the coconut cream, chickpea and lime juice and turn up the heat.
  3. Simmer for 5 minutes until thickened and then leave to cool slightly.
  4. In a separate bowl, combine the relish ingredients.
  5. Cut the bagels in half and lightly toast.
  6. Spread the Greek yogurt onto the bottom slice.
  7. Add a generous handful of pea shoots.
  8. Add a layer of sliced avocado.
  9. Add 2-3 tbsp of chickpea mixture and top with the relish.
  10. Squeeze over some extra lime and enjoy!

Frozen Raspberry Yogurt Cookie Sandwich

For the frozen yogurt:

  • 200g Greek yogurt
  • 250g frozen raspberries
  • 2 tbsp honey

To top:

  • 1 punnet fresh raspberries
  • 100g white chocolate
  • 4 large chocolate cookies


  1. Place the frozen yogurt ingredients together in a food processor and blend until smooth.
  2. Spoon out the mixture into a tub and place in the freezer for 1 hour.
  3. When the yogurt is frozen, break up the white chocolate and melt in the microwave for 1 minute.
  4. Scoop out a large ball of frozen yogurt and place onto of a cookie.
  5. Press down into the frozen yogurt to create a shallow well.
  6. Add a generous amount of fresh raspberries and pour over the white chocolate.
  7. Top with a second cookie and enjoy!