The classic lunchtime sandwich comes in many forms, from the steadfast ham and cheese, to the classic egg mayonnaise, though these days these choices have become a little boring and are often repetitive.
With this in mind we asked several Scottish chefs to submit their own takes on the classic sandwich in a bid to provide some inspiration to liven up this lunch time staple.
1. Smoked Scottish Salmon with Crowdie Cheese and Garden Pea & Horseradish Relish
Submitted by Graeme Pallister, chef patron of the 63 Tay Street restaurant in Perth
"This takes smoked salmon to another level, the slightly spicy pea relish is full of fresh early summer flavours that will blend well with the slightly acidic crowdie. There will be a little relish left over but it makes a fantastic topping for poached eggs on toast!"
Simply blend the peas, avocado and horseradish together briefly in a blender, add the lemon juice, herbs and olive oil, and gently pulse to just combine and no more. Add a little salt and pepper and build the sandwich as shown.
2. Haggis, mango chutney and onion bahjee naan wrap
Submitted by Dave Gannon, chef and founder of Curry Dave
"This is one of my favourite lunchtime fixes, a yummy mix of Indian and Scottish flavours, which blend together incredibly well. We all know how fond I am of combining different countries favourite dishes, and this is no exception!"
First, Warm the haggis though in a microwave for a couple of minutes, then heat the onion bahjees in the oven. Fold the naan bread in half and place in a sandwich toaster or under the grill for a couple of minutes.
Remove from the toaster/grill and spread mango chutney over the warm naan. Fill the naan with the warm haggis and bahjees, drizzle with mint yogurt and enjoy!
3. Malthouse Sourdough with Anster Cheese, Chutney, Salad and Isle of Wight tomatoes
4. Pa amb tomàquet
Submitted by Natalie Crayton, founder of Hebridean Sea Salt
"This is a very simple Catalan snack, given a twist with the incredible flavour of my peat smoked sea salt. It makes a delicious and easy lunch, and is definitely a fantastic alternative to unadventurous ham sandwiches!"
Toast the bread under the grill on both sides for a couple of minutes until golden brown. Then peal the garlic and slice off one end, rub the garlic into the bread until the cloves wear down and are absorbed into the toast.
Slice one tomato in half and then rub the flesh into the two pieces of toast. Finely chop the other tomato and sprinkle over.
Drizzle with the olive oil and generously sprinkle over the peat smoked sea salt to taste.
5. Hot Smoked Trout San Choy Bau
Submitted by Scott Fraser, product development chef at RR Spink & Sons
"I love using smoked trout in unexpected ways such as this; it is such a versatile product. The combination of chilli, ginger and lime make a great base for any dish, and this San Choy Bau, with smoked trout instead of the traditional pork mince, makes for an easy, healthy lunch."
• Baby gem lettuce
• RR Spink & Sons kiln roast trout
• 2 spring onions finely sliced
• 2 red chillies finely minced
• 2 tbsp light soy sauce
• 2 tsp Minced ginger
• 2 tbsp chopped Coriander
• 1 Lime zest and juice
• 150g water chestnuts finely chopped
• 1tsp Demerara sugar
To make the filling, flake the trout into a bowl and mix with all of the ingredients leaving some spring onion and coriander for garnish.
Separate the lettuce into individual leaves and place on a tray. Spoon some trout mixture into each of the leaves and garnish with some spring onion and coriander.
6. Leftover Curry Naanwich
Submitted by Spencer Barrie, Head Chef at VDeep
"This is a great way to use up leftovers from your Sunday night takeaway and repurpose it for Monday lunchtime. As you can imagine, we always have plenty of curry at VDeep, so we make these for lunch in the kitchen using our favourite fillings, usually the staff curry on the menu that day. We made this one with Pork Cheek Vindaloo but you can make it with any curry you like."
Place the naan under the grill for two minutes on each side until soft and warm, then thoroughly re-heat your curry in the microwave. Spread your dip over the naan bread and ladle on the curry. Fold over and tuck in.