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Digital Subscriptions > Delicious Magazine > March 2018 > THE BEST SANDWICH TO TAKE TO WORK

THE BEST SANDWICH TO TAKE TO WORK

For when you need something properly satisfying to eat al desko. Even better, it’s made with a few leftovers from the fridge
RECIPE AND FOOD STYLING: THE FOOD TEAM. PHOTOGRAPH: TONY BRISCOE

Banh mi (Vietnamese baguette)

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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