Sandwich Sushi

Sandwich Sushi


Store: not suitable to store more than 24 hours
Freeze: not suitable to freeze

Ingredients
9 slices sandwich bread white or wholemeal (large loaf works best)
310g can creamed corn
4 large thin slices double smoked ham
1 small carrot
1 small Lebanese cucumber
200g can pink salmon
200g can shredded chicken
¼ cup walnuts
½ red apple
4 tablespoons whole-egg mayonnaise
2 to 3 iceberg lettuce leaves
1 small avocado

Method
Peel and slice cucumber into ribbons (run the peeler down the length of the cucumber once it is peeled to create ribbons)
Grate carrot
Cut the crusts off the bread
Place bread onto a flat surface
Use a rolling pin to flatten bread slightly
Spread corn over 3 slices, leaving a 2cm strip free of filling along 1 edge
Top with ham, carrot and cucumber
Roll up to enclose filling
Cut each sandwich into 3 rounds.

Place salmon and 2 tablspoons mayonnaise into the B2b small bowl
Mix gently to combine
Arrange lettuce over 3 slices of bread, leaving a 2cm strip free of filling along 1 edge
Top with salmon mixture and avocado slices
Roll up to enclose filling
Cut each sandwich into 3 rounds

Add apple, walnuts and remaining mayonnaise to the turbo chef and chop till fine
Spread chicken over remaining 3 slices of bread, leaving a 2cm strip free of filling along 1 edge
Top with apple mixture
Roll up to enclose filling
Cut each sandwich into 3 rounds


(with thanks to "365 Tupperware Recipes in 365 Days" on facebook)