Zesty Sarmie for your lunchbox

By Drum Digital
09 October 2018


Cooking: 20 min | Preparation: 10 min | Serves: 4

Don’t sweat it out in the kitchen – this no-mess, no-fuss sarmie is #JustDelicious and perfect for lunch!



1 packet Eskort Pork Rashers

80ml (1/3c) cream cheese

15ml (1T) basil pesto

2 slices low GI bread or seed bread

60ml (1/4c) grated mozzarella cheese

60ml (1/4c) grated cheddar cheese

5ml (1t) fresh garlic

salt & pepper

handful baby spinach                                       

Healthy Baby Marrow chips

4-5 baby marrows, thinly sliced

olive oil

lemon juice

salt and pepper

Hand whipped mayo

4 egg yolks

125ml (1/2c) olive oil

125ml (1/2c) seed or sunflower oil

5ml (1t) lemon juice

5ml (1t) vinegar

salt & pepper



  • Preheat the oven to 190ºC.
  • Put the rashers on a baking sheet and bake for 10-15 minutes.
  • Mix the cream cheese with pesto and spread a generous amount on each slice of bread.
  • On a baking sheet spread the grated cheese, crushed garlic and salt and pepper and bake in the oven until melted and golden. Remove the melted cheese from the oven and set aside to cool down. Slice the cheese into sarmie-size slices.
  • Start by layering the sarmie with baby spinach, mozzarella slices and the Eskort rashers.

Baby marrow chips

  • In a large frying pan, fry the baby marrows in olive oil and toss with lemon juice, salt and pepper.

Hand whipped mayo

  • In a large bowl, add the egg yolks and whisk until frothy.
  • In a measuring jug, mix the olive oil, seed or sunflower oil, lemon juice, vinegar and salt and pepper
  • Gradually add spoon after spoon of the oil mixture to the egg yolks, whisking until properly combined after every addition.
  • Continue until all the oil is combined with the yolks and a creamy mayo is produced.
  • Add salt and pepper to taste.
  • Serve the mayo with the baby marrow chips and the sarmie.

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