Layering a sandwich is an easy way to make it more attractive. Use wholegrain, multigrain bread for the highest fibre content.
SERVES 4
PREP TIME 10 MINS
COOK TIME 0 MINS
Recipe Ingredients:
| 3 tbsp good-quality mayonnaise |
| 1 tsp Dijon mustard |
| Salt and freshly ground black pepper |
| Butter, softened, for spreading |
| 12 large slices multigrain bread |
| 2 handfuls salad leaves |
| 5.5 oz (150 g) thinly sliced turkey breast |
| 2 avocados, thinly sliced |
| 1/2 lemon |
Recipe Methods:
| 1 Mix the mayonnaise and mustard together, and season well. Butter eight slices of bread on one side only, and four slices carefully on both sides. |
| 2 Lay four of the single side-buttered slices on a chopping board, buttered-sides up. Top each slice with one-quarter of the salad leaves, pressing them into the bread gently. Lay one-quarter of the turkey on top of each and spread over a thin layer of the mayonnaise. |
| 3 Put a double-side-buttered slice of bread on each sandwich, then layer one-quarter of the avocado over each, drizzle with a little lemon juice, and season well. |
| 4 Top each with a final slice of bread, buttered-side down and press down well to hold everything together. Carefully trim the crusts off the bread and cut into halves on the diagonal to serve, or pack into a container for transportation. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 111.49 g | Fibre : 29.43 g |
| Iron : 3.84 mg | Sugar : 5.56 g |
| Calcium : 108.44 mg | Sodium : 1636.02 mg |
| Potassium : 2451.45 mg | Calories: 1291.93 kcal |
| Protein : 44.56 g | Vitamin A : 1160.6 IU |
| Vitamin C : 68.9 g | Carbohydrates : 15.37 g |
| Saturated Fat : 24.39 g | Cholesterol : 144.59 mg |