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Before you settle for a boring lunch, watch this. 🥪 In this video, I’m making 3 next-level sandwiches that seriously upgrade your lunch game — simple to make, packed with flavor, and perfect for everyday meals. What’s inside: 🥚 Ultimate Egg Mayo Sandwich – creamy, rich, and perfectly balanced 🐟 Loaded Tuna Sandwich – bold, savory, and super satisfying 🥒🍅 Zucchini Caprese Sandwich – fresh, cheesy, and insanely good Whether you’re meal prepping, working from home, or just tired of the same old lunch, these sandwiches will change the way you eat midday. 👉 Like, subscribe, and let me know in the comments which one you’d eat first! #sandwiches #lunchideas #easyrecipes #quicklunch #foodvideo #homecooking 🥪 Ultimate Egg Mayo Sandwich Ingredients 4 eggs 5 tbsp mayonnaise 1 tsp Dijon mustard Salt & black pepper to taste 10g Chives, finely chopped 1 celery stick, finely chopped 1/2 small shallot, finely chopped 4 small cornichons, chopped Bread of choice (toasted if you like) Salted crisps Method Boil the eggs for 5 minutes, then cool and peel. Cut the eggs in half and separate the whites from the yolks. Roughly chop the egg whites. Add mayo, mustard and seasoning to the yolks and mash them up with a fork. Stir through the diced celery, shallot, chives and cornichons. Gently fold in the chopped egg whites. Split the egg mayo mixture between two of the bread slices. Top with salted crisps. sandwich and enjoy. 🐟 Loaded Tuna Sandwich Ingredients 150g can tuna in oil, drained 1/2 small red onion, finely sliced 2 tbsp apple cider vinegar 1tsp caster sugar 1tsp chilli oil 2 tomatoes 3 tbsp garlic aioli 25g basil lettuce leaves Salt & black pepper Bread of choice Method Mix onion, apple cider vinegar, sugar, salt and chilli oil and pickle for 10min. Slice tomatoes and sprinkle them with sea salt. Whizz together garlic aioli and basil. Add tuna to a bowl and flake with a fork. Mix in basil aioli. Butter the bread, top with lettuce, pickled onion, tuna mixture and tomato slices. 🥒🍅 Zucchini Caprese Sandwich Ingredients 1 zucchini, thinly sliced 4 tbsp Olive oil 1 clove of garlic, minced 1/2 red chilli, sliced Salt & black pepper 1/2 lemon juiced and zested Fresh mozzarella, sliced Fresh tomatoes, sliced Fresh basil leaves Pesto Ciabatta or focaccia Method Heat olive oil and pan-fry zucchini slices with garlic, chilli and seasoning, until tender. Add lemon zest and turn off the heat. Place zucchini in a bowl and add lemon juice and handful of chopped basil leaves. Slice bread and lightly pan-fry using flavoured oil from the zucchini. Spread pesto on the bottom of the bread Layer mozzarella, zucchini, tomatoes, and basil. Close, press gently, and slice.