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Packed Lunches | Serrano Ham & Greek Cheese Baguettes

Makes 2 | with Veggie Dippers & Houmous

Recipe Development TeamUpdated on November 11, 2025

Get 50% off your first box & free treats for 2 months!

Get 50% off your first box & free treats for 2 months!

Calories

:

919 kcal

Protein

:

36.3g protein

Total

:

5 minutes

Difficulty

:

Easy

Allergens:

Milk
Cereals containing gluten
Oats
Rye
Soya
Wheat
Barley
Sesame
Nuts
Sesame
Walnuts
Lupin
Milk
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

4 slice(s)

Serrano Ham

50 grams

Greek Style Salad Cheese

(Contains: Milk)

1 unit(s)

Avocado

50 grams

Red Pepper Chilli Jelly

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

2 unit(s)

Baby Cucumber

1 unit(s)

Bell Pepper

200 grams

Houmous

(Contains: Sesame)

Nutritional information

Energy (kJ)3845 kJ

Energy (kcal)919 kcal

Fat42.2 g

of which saturates9.6 g

Carbohydrate96.2 g

of which sugars24.4 g

Dietary Fibre15.6 g

Protein36.3 g

Salt4.3 g

Potassium874 mg

Calcium51 mg

Iron2.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the bread from the packaging and pop onto a baking tray. Bake on the top shelf until the bread is toasted, 10-12 mins.

c) Halve the avocadoes and remove the stones. Use a tablespoon to scoop out the flesh in one piece, then thinly slice.

d) Crumble the Greek style salad cheese.

2

a) Once baked, allow the bread to cool for 5 mins, then slice it in half lengthways and again widthways.

b) Spread the Red pepper and Chilli Jam on the top and bottom of the bageuttes.

c) Layer the serrano ham, avocado and Greek style salad cheese in the baguettes. Place the lids on top. Add the sandwiches to your lunch box of choice.

3

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

c) Add the vegetable dippers to your lunch boxes alongside a pot of houmous.

d) Store in the fridge until ready to eat and consume within 24 hours.

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