SUMMER LUNCH CHALLENGE DAY 2 - EGG MAYONNAISE SANDWICHES AND CORONATION CHICKPEA SANDWICHES

This is the second day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 2
From the garden:
cherry tomatoes
parsley
Donated:
2 eggs from a neighbour with chickens
Left over:
focaccia from yesterday's meal for Marc Bolan

tin of chickpeas

To make the sandwiches I used the left-over bread. 

Divide into four. Cut the tops off and keep them back.

Slice each piece in half to give 8 squares.

The fillings:

EGG MAYONNAISE

In a bowl, mix 2 tbsp mayonnaise with some salt and pepper.

Hard boil 2 eggs. Cool, peel and add to the bowl.

Using a spoon or a blunt knife, chop the eggs and mix with the mayonnaise.

Chop the parsley and stir in.

CORONATION CHICKPEAS

Mix 4tbsp mayonnaise with 2tsp curry powder, 1tbsp mango chutney and 1tbsp lime juice.
Drain and rinse 1 tin chickpeas.
Mix all together, stirring well to combine.

Will keep for a few days in the fridge.

Assemble the sandwiches. I used spread for the egg mayo and more mango chutney for the coronation chickpea ones. 

Ready for a picnic.

Serve with the cherry tomatoes on the side.