Mini club sandwiches

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Double-layered sandwiches using white and brown bread, with slices of Cheddar, sliced turkey, Butterhead lettuce, mayonnaise, tomato, egg and bacon. Sliced into bite-sized sandwiches, held together with a cocktail stick.

 

Per half sandwich:

358kcals, 25.3g fat (9.5g saturated), 12.1g carbs, 2.5g sugar, 20.2g protein, 1g fibre, 0.943g sodium

Prep:
Cook:
10 minutes
10 minutes
Difficulty: Easy
Serves: Makes 1 (serves 2 children or 1 teenager)
Ingredients
1 tomato, sliced
3 slices of bread, 2 wholemeal, 1 white
Butter
Mayonnaise
2 bacon rashers, grilled until crispy and allowed to cool
Butterhead lettuce
Mustard
2 slices of turkey
2 slices of Cheddar
1 hard-boiled egg, sliced

directions

  1. Place the slices of tomato on top of 2-3 slices of kitchen paper and allow to drain excess liquid away for one hour, turning them over halfway through.
  2. Lightly toast the slices of bread. Allow to cool to room temperature.
  3. Lightly spread butter and mayonnaise on one side of all three slices.
  4. On one slice of wholemeal toast, layer up the rashers, sliced tomato and 1-2 leaves of lettuce. Close over with the slice of white toast, mayonnaise side-down. Spread a little more mayonnaise on top of the white toast and add a little mustard.
  5. On top of this, add layers of sliced turkey, sliced Cheddar, the hard-boiled egg and 1-2 more lettuce leaves.
  6. Add the final slice of bread, mayonnaise side-down. Press down firmly to sandwich everything together. Carefully cut the sandwich into quarters and secure each quarter with a cocktail stick. Pack into lunchboxes.