10 ultimate sandwich recipes

Pickled egg sandwich

Make egg sandwiches more exciting by pickling the eggs in beetroot vinegar, herbs and spices to give a wonderfully vibrant pink colour and earthy taste. Load into batons with mayo, beetroot and rocket, and serve with colourful crudités. Vegetarian lunches don't get better than this!

1. Slice half the beetroot (keep the other half in the fridge) and put in a small pan with any juices, the vinegar, ½ tsp salt, 200ml water and the sugar, herbs and spices. Heat until just steaming and the sugar has dissolved. Cover and set aside to cool to room temperature.
2. Boil the eggs for 10 mins. Drain and transfer to a bowl of cold water. Once cooled, peel and set aside.
3. Strain the pickle liquid, discarding the beetroot and spices (use the beetroot in a salad or cheese sandwich), and pour over the eggs in a jar or bowl to completely cover. Marinate overnight in the fridge.
4. Mix the sea salt and fennel seeds with some black pepper. Drain the eggs, pat dry with kitchen paper and cut into thick slices. Spread 1 tbsp mayonnaise into each baton. Finely slice the reserved beetroot and divide between the batons with the egg. Lightly sprinkle with the sea salt mix and top with rocket leaves. Cut in half and serve with the crudités.

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Get ahead: You can pickle the eggs for up to 3 days – but the flavour and colour will strength over time.