Wholegrains are good for you


Want to keep your health up and your body weight down? Roberts Bakery recommend a well-balanced Mediterranean diet which includes eating lots of fruit and vegetables, lean protein, oily fish and wholegrain carbohydrates. Great ways to enjoy wholegrain carbohydrates include eating brown rice, pasta, potatoes with the skins on and bread – like our delicious Wholemeal loaf!


We’ve come up with some quick and healthy recipes using our tasty wholemeal bread –  for breakfast and lunch that the whole family will enjoy. Take a look:


Breakfast options:


Peanut Butter & Banana on Toast



  • 2 slices Roberts Bakery Wholemeal Bread
  • 2 tsp Peanut butter (crunchy or smooth)
  • 1 Sliced banana
  • 1 tsp Honey (optional)


  1. Toast two slices of wholemeal bread.
  2. While the bread is toasting, slice the banana into 1cm thick slices.
  3. Spread the peanut butter on to 1 slice of toast, top with sliced banana and drizzle the banana with a touch of honey (optional).
  4. Close the sandwich, slice in half to serve and enjoy.




Posh Beans on Toast



  • 2 slices Roberts Bakery Wholemeal Bread
  • 3 sprays Low calorie frying spray
  • ½ Small onion
  • ½ Red pepper
  • 1 Garlic clove
  • 200g Chopped tomatoes
  • 200g Butter beans
  • 3-4 Sprigs of fresh parsley, finely chopped
  • 4-5 Drops of Worcestershire sauce


  1. Chop the onion and red pepper and crush the garlic.
  2. Spray the low calorie frying spray in a small pan and gently fry the chopped onion until soft.
  3. Add the garlic and yellow pepper and fry for 2-3 minutes.
  4. Add the chopped tomatoes, butter beans, Worcestershire sauce and simmer on low heat for 10-15 minutes.
  5. Toast the wholemeal bread and spoon the beans over the toast. Scatter the fresh parsley over the beans and serve.

Hot turkish bean stew with a tasty tomato sauce.

 Spinach & Poached Eggs on Toast



  • 2 slices Roberts Bakery Wholemeal Bread
  • 2 Large eggs
  • 1 tsp Malt vinegar
  • 1 tbsp Olive oil
  • 1 Garlic clove, peeled and crushed
  • 1 tsp Lemon juice
  • 200g Spinach, washed and drained
  • To taste salt and freshly ground black pepper


  1. Bring a large frying pan of water to a simmer (small bubbles rising every few seconds from the centre of the pan) and add the malt vinegar.
  2. Allow water to settle, place two cooking rings into the water and break 1 egg into each cooking ring. Leave the eggs to cook in the hot water for 3 minutes.
  3. Meanwhile, toast 2 slices of wholemeal bread and warm the olive oil in a saucepan over a medium heat. Add crushed garlic, lemon juice and spinach to the warm oil. Stir well and heat through for 1-2 minutes.
  4. Top the toast with the spinach and poached eggs using a slotted spoon.
  5. Add seasoning to taste and serve immediately.




Creamy Mushrooms on Toast



  • 2 slices Roberts Bakery Wholemeal Bread
  • 2 tbsp Fat-free crème fraiche
  • 1 tsp Olive oil
  • 150g Sliced mushrooms (mix chestnut and closed cup mushrooms for a fuller flavour)
  • ½ tsp Wholegrain mustard or English mustard powder
  • 1 tbsp Chopped chives
  • 1 tbsp Chopped parsley


  1. Heat the oil in a small saucepan and add the sliced mushrooms. Cook on a medium heat for 5 minutes.
  2. Reduce to a low heat and add the crème fraiche, wholegrain mustard and parsley. Cook for 5 minutes.
  3. Toast the wholemeal bread and cover with the creamy mushrooms. Scatter the chopped chives on top and serve immediately.



Fig and Cream Cheese on Toast



  • 2 slices Roberts Bakery Wholemeal Bread
  • 2 Ripe fresh figs
  • 50g Low fat cream cheese
  • 1 tsp Honey
  • 1 sprig Fresh thyme


  1. Toast the wholemeal bread
  2. Meanwhile, mix the low fat cream cheese and honey in a bowl and thinly slice the figs.
  3. Spread the low fat cream cheese mix onto the toast and top with thinly sliced figs. Sprinkle thyme leaves on top. Leave as an open sandwich, serve and enjoy.


figs on a dark wood background. tinting. selective focus on the middle figs slice


Lunch Ideas:


Chicken & Avocado Sandwich


  • Roberts Bakery Brown Thin (or 2 slices of Roberts Bakery Wholemeal Bread)
  • 100g Cooked chicken breast
  • ½ Large red onion, cut into rounds
  • 1 Avocado, peeled, seeded and thinly sliced
  • 1 Handful of lettuce leaves
  • 1 tsp Basil pesto
  • To taste salt, freshly ground black pepper and lemon juice


  1. Spread the basil pesto evenly on the bottom half of the Roberts Bakery Sandwich Thin or wholemeal bread.
  2. Separate the red onion into individual rings and place on the bottom of the sandwich with a handful of lettuce leaves.
  3. Top with cooked chicken breast and sliced avocado.
  4. Season with the salt, pepper and lemon juice to taste.
  5. Close the sandwich, cut into individual sandwiches and serve.

Thins Chicken Brown_Cutout


Rainbow Sandwich


8 slices Roberts Wholemeal Bread
80g reduced fat cheddar cheese
1 pot of guacamole
4 tomatoes, sliced
2 little gem lettuces
Plenty of freshly ground pepper
Makes 4 rounds of sandwiches


Spread 4 slices of bread generously with the
guacamole. Share out the tomato slices. Season
with the pepper and top with grated cheese.
Lay some lettuce leaves on top and the lids on
the sandwich before serving.

Add a twist – use thin slices of ripe avocado
instead of guacamole.

ROBpRainbowSandwich (2)


Classic Turkey Salad Sandwich


  • 2 slices Roberts Bakery Wholemeal Bread
  • 100g Cooked turkey breast
  • 1 medium vine ripened tomato
  • 1 Small red onion
  • 1 Handful  of mixed lettuce leaves
  • 30g Emmental Cheese (optional)
  • 15g Low-fat olive spread


  1. Slice the onions into small rings and separate into individual rings. Thinly slice the tomato and emmental.
  2. Spread the low-fat olive spread on both pieces of Roberts wholemeal bread and layer the mixed lettuce leaves, red onion, tomato, turkey breast and emmental (optional) attractively.
  3. Cover the sandwich, press down and cut in half before serving.

In need of a warming sandwich? Try this as a toastie. All you have to do is:

  1. Preheat the oven to 200°C/400°F/180°C fan/Gas 6.
  2. Wrap the sandwich in foil and place in the preheated oven for 8-10 minutes. Remove from the oven and foil, slice in half and serve immediately.

A delicious and healthy sandwich bursting at the seams with turkey, swiss cheese, lettuce, tomato and onions. Shallow dof.


Salmon Salad Sandwich – with a Sweet Chilli Kick! 


  • 2 slices Roberts Bakery Wholemeal Bread
  • 225g Flaked hot-smoked salmon
  • 3-4 Soft little gem lettuce leaves
  • 1 Small red onion, cut into very thin rings
  • As needed smoked paprika for decoration
  • As needed Low-fat olive spread

For the dressing:

  • 2 tbsp Sweet chilli sauce
  • 1 tsp Hot chilli sauce (optional and to taste)
  • 2 tbsp Fat-free Greek yogurt
  • 1 tbsp Lemon juice
  • To taste Freshly ground black pepper


  1. Combine the dressing ingredients and gently mix in the flaked salmon.
  2. Spread the bread thinly with low-fat olive spread.
  3. Lay a few lettuce leaves on the bottom slice, top with the salmon filling and then close the sandwich. Dust the sandwich with a little smoked paprika.

Western cuisine sweet chili sauce made with red chili pepper

Greek Salad Sandwich


  • 2 slices Roberts Bakery Wholemeal Bread
  • 2 Medium vine ripened tomatoes, diced
  • ½ Green pepper, diced
  • ½ Red onion, diced
  • 2 inches cucumber, diced
  • 30g Crumbled feta
  • 6 Olives
  • 50g Low-fat Greek yoghurt
  • 1 tsp Fresh mint, chopped
  • 1 tsp Red wine vinegar
  • 1 tsp Olive oil


  1. In a bowl combine the diced tomato, cucumber, green pepper, onion, olives and feta. Toss with the vinegar and olive oil.
  2. In a separate bowl mix the yoghurt and mint and spread on the bottom half of the sandwich, top with the Greek salad mix.
  3. Close the sandwich, press down and cut in half to serve.