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Posted: 30 November 2022
1 teaspoon rapeseed oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g tin whole plum tomatoes
100ml reduced sodium chicken stock (from ½ cube)
1 tablespoon cooking cream
FOR THE SANDWICH
5cm piece cucumber
3 cherry tomatoes
1 scallion
1 tablespoon mayonnaise
2 slices of wholemeal bread
2 slices cooked honey roast ham slices
light spread of butter, if desired
small handful mixed baby salad leaves
salt (optional) and freshly ground black pepper
First make the soup. Heat the oil in a pan over a medium heat. Add the onion and garlic and cook for a few minutes until softened and lightly golden.
Add the tomatoes and season to taste with salt (optional) and pepper. Pour in the stock and bring to a simmer, then cook for a few minutes to reduce the liquid slightly. Blitz with a hand blender until smooth (or if you don’t have one use a potato masher being careful not to let it splatter or use a Nutribullet or food processor if you have one.
Meanwhile, dice the cucumber, cherry tomatoes and scallion and place in a bowl. Season lightly with salt (optional) and pepper, then fold in the mayonnaise.
Spread the two slices of bread with the butter if desired and then top with the diced vegetable mixture.
Cover one of the slices with the ham and then cover with a mound of the baby salad leaves on top. Put the other slice of bread on top and cut the sandwich on the diagonal.
Put the ham salad sandwich on a plate. Ladle half of the soup into a bowl or mug and swirl in the cream and arrange alongside the sandwich to serve.
