In one sandwich: panfried salt and pepper chicken thigh fillet, lettuce, swiss cheese, french mustard and mayo. In the other: prawn mix (leftover tinned cooked prawns in seafood sauce with chopped spring onion), lettuce and cucumber. Keeping with the theme of my recent post on how to keep sandwiches from going soggy, I used lettuce on both sides of the prawn mix as barriers so the bread wouldn’t get soggy.

I got lunch from Jaws Mint (Hay Street, opposite the Perth Mint in East Perth), a combo I’d been really craving – a small teriyaki chicken and rice and a garden salad, which came with that gorgeously delicious garlic and sesame oil dressing I love. Looking at this now, it was a bento lunch after all! :)