Recipes for sandwiches that are more than fast fuel My sardine and chip roll is pretty special as well. Near my restaurant in west London there's a shop that sells the usual household essentials, but also has a large grill in the front window. Upon this they create the most exciting sandwich - sardines with garlicky harissa; they throw them on the sizzling surface for just a second before handing them to you in a roll stuffed with chips. The aubergine sandwich creates a the perfect marriage between mozzarella and smoky grilled aubergine, while my chicken and egg sandwich is a great way of using up leftover chicken or boiled eggs: you really can't beat the combination of soft-boiled eggs with pickles and capers. You can also make this one with tuna, or stick to egg for the pure vegetarian version. The recipes Grilled chicken sandwich Try this with tuna or just egg and crisp cos lettuce leaves. Serves 2 2 chicken thighs, deboned A few sprigs of thyme, leaves picked 1 garlic clove, crushed 2 eggs, soft boiled, peeled and roughly chopped 2 pickled cucumbers, roughly chopped A handful of capers A handful of parsley leaves, roughly chopped 4 slices of sourdough bread  Combine the chicken with half the lemon juice, thyme and garlic. Rub in well, then cover with cling film and leave to marinate for 20 minutes in the fridge.  Meanwhile, combine the egg, pickles, capers and parsley in a bowl and season well. Squeeze over the remaining lemon, and pour in enough oil so that you have a loose mixture.  Preheat a griddle pan until searingly hot. Take the chicken out of the marinade, then season and place on the hot grill. Cook on both sides until charred and cooked through, about eight minutes. Slice into thick strips, add to the egg mixture, then generously spoon over one half of each sandwich. Place the other piece of bread on top and serve. Viet baguette People are going crazy for these across London - there are shops dedicated only to them. They're easy to make at home, however: even the pickles are straightforward. Serves 4 2 garlic cloves, finely chopped ½ thumb-sized piece of ginger, finely chopped Mild olive oil 2 tsp five-spice powder 250g minced pork 1 large baguette 170g shop-bought country pâté A handful of coriander leaves For the quick pickles 200ml rice wine vinegar 2 tbsp fish sauce 1 tbsp sugar ¼ cucumber, finely sliced 1 carrot, finely sliced A handful of radishes, finely sliced 2 bird's eye chillies, deseeded and finely sliced  Make the quick pickles first by bringing the rice wine vinegar, fish sauce and sugar to the boil, then pour over the sliced vegetables and put to one side to cool.  While the pickles are cooling, fry the garlic and ginger in a little olive oil until it begins to colour very slightly. Add the five-spice powder and the pork, season with a little salt and pepper and continue to cook for another three minutes. Add a generous splash of water, then leave to simmer for 15 minutes.  To assemble, split the baguette and spread generously with the pâté. Spoon over the cooked pork, sprinkle with the pickles and top with a few coriander leaves. Cut into quarters and serve with any leftover pickles. Harissa sardines and chips in a bap A brilliant combination of oily fish, spicy sauce and stodgy chips. The next big thing. 2 sardine fillets, butterflied 4 tbsp harissa (shop-bought is fine), plus a little extra, to serve A bag of chips from your local fish and chip shop, or a couple of handfuls of cooked oven chips A handful of coriander leaves, to serve 2 white buns  Preheat a large sau cepan until searingly hot. Rub the harissa into the sardines, season with a little salt and grill, skin-side down, for three minutes. Cut the buns in half and finely spread each side with a little harissa. Top the bottom half of each bun with a sardine, a good handful of salted chips and some coriander leaves. Place the bun lid on top and serve while hot. Grilled aubergine, mozzarella and basil ciabatta You will want to get your hands on the very best mozzarella for this sandwich, so make sure that you go for fresh buffalo cheese, not a pale imitation 1 aubergine, sliced into 1cm rings Extra-virgin olive oil 2 tomatoes, thickly sliced 2 x 125g balls of mozzarella di bufala, drained and thickly sliced 1 ciabatta  Preheat a griddle pan until searingly hot, then grill the aubergine for two minutes on each side until char marks appear. Transfer to a bowl, season well and drizzle with a little oil.  Cut the ciabatta into quarters, then split each quarter in half. Layer up the bottom half with slices of aubergine, tomato and mozzarella. Season the whole thing well, scatter over a few basil leaves and drizzle generously with oil before serving.