During the week I am often grabbing a quick sandwich in between work, kids and tackling the never-ending laundry pile and I find myself slipping into the monotony of using whatever is in the fridge which is invariably ham and cheese.  Now the lovely warm weather is finally here I am loving making use of seasonal ingredients such as the first of the English tomatoes and super fresh salad ingredients to rustle up something a bit more inventive.

We always have bagels in the house and the chewy, sweet texture works so well with the acidity in tomatoes.  Whilst my bagels where toasting I roughly chopped some tomatoes, avocado, spring onions, cucumber and basil from the pot growing on my windowsill, added a bit of salt, pepper, a squeeze of lemon juice, olive oil and a pinch of sugar.  Some slices of prosciutto that I found lurking in the back of the fridge made it even posher than the ham I was planning to use.  

It might have taken an extra 5 minutes to make but it blew the socks off a cheese sandwich.

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