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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A novel way to serve tea sandwiches or to put in your kids' lunches. These two different sandwiches are sure to make a talking point! Ingredients:
8 slices white bread, crusts removed |
10 ounces creamed corn |
4 slices smoked ham (large thin slices) |
1 small carrot, peeled, grated |
1 small cucumber, peeled, cut into long strips |
7 ounces canned salmon, in oil, drained, flaked |
2 tablespoons mayonnaise |
3 iceberg lettuce, washed, dried, finely shredded |
1 small avocado, cut into long strips |
Directions:
1. Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread corn over 4 slices, leaving a 1in strip free of filling along one edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.
2. Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 1in strip free of filling along one edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
3. Wrap all sandwiches in plastic wrap. Store in the fridge until ready to serve or pack into lunch boxes.
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