ham sandwich for a quick bite on a road trip

French concept that the world adopted, the humble ham sandwich is a staple in most western countries. I like mine with a little kick!
  • Mini Ciabatta ( L’opera)
  • Good quality chicken Ham ( Lionfresh’s Champagne chicken ham or Prasuma’s Chicken paprika Lyoner)
  • Greek yoghurt ( Epigamia)
  • shredded iceberg lettuce 
  • 3 pods garlic crushed
  • 1g garlic powder
  • 1/2 green bell pepper chopped 
  • 1/4 onion finely chopped
  • 2g Sriracha
  • 1g mustard
  • 4-5 green olives washed and sliced.
  • black pepper
  • salt.
  • Making the garlic spread: Hang the yoghurt in a muslin cloth for about 20 minutes. Once thickened, add the garlic, onion, bell pepper, garlic powder, Sriracha, mustard, olives, pepper & salt.
  • If I’m using the lyoner I like crisping it up a bit on the non-stick pan.
  • Slice the ciabatta and dry toast it in a pan.
  • Put a nice helping of the spread inside the bread and add the ham and top with lettuce.
  • A thin slice of Emmenthal in the sandwich makes it divine!


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