Meals Matter

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Contributed By: lsckc
Fitness Food

Ingredients

1 Rye Cottage Loaf, small round

2 tbs Mayonnaise low-fat

1 tbs Wholegrain Mustard

4 Cos Lettuce Leaves

4 Mignonette Lettuce Leaves

1/2 cup (20g) Alfalfa Sprouts

105g Pink Salmon can, low-salt, drained

2 Shallots, finely chopped

30g Snow Pea Sprouts or Watercress

2 Tomatoes, sliced

1/2 Cucumber, sliced

1 tbs Basil, freshly chopped

Black Pepper, freshly ground

Preparation

1. Cut bread horizontally into four even layers. Place mayonnaise and mustard in a small bowl and mix to combine. Spread each bread layer with mayonnaise mixture.

2. Arrange cos and mignonette lettuce leaves and sprouts over bottom layer of bread. Top with next bread layer. Then spread with salmon and top with shallots and snow pea sprouts or watercress. Top with next bread round, then arrange tomato and cucumber slices over bread round, sprinkle with basil and black pepper to taste. Finally top with remaining bread round.

SERVING SUGGESTION: Cut into wedges to serve and accompany with fresh fruit.

VARIATION: This multi-layered sandwich could also be made using individual bread rolls. Choose four large bread rolls in place of the cottage loaf. Cut each roll horizontally into four even layers and assemble as described above, remembering to divide the ingredients evenly between each roll.

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