At a glance
Preparation time: 5 minutes
Difficulty: Easy
Serves: 1
Ingredients
- ¼ cucumber
- 2 slices wholemeal or wholegrain bread*
- 95g canned salmon*, in springwater, drained
- 1 tablespoon reduced fat cream cheese*
- Handful of leafy greens*
Steps
- Slice the cucumber into thin slices and set aside on a chopping board.
- Lay slices of bread on a chopping board.
- Spread the bread with cream cheese. Top with canned salmon, cucumber slices and salad leaves.
- Top with the remaining slice of bread and cut in 2 to serve.
*Tips
- You can swap the bread slices for a bread roll or wrap (wholemeal or wholegrain if it is available).
- If your child will only eat white bread, try to choose a variety with added fibre.
- Option to use canned tuna instead of canned salmon.
- Option to replace cream cheese with any cheese, for example cheddar cheese, cottage cheese.
- Use any type of leafy greens, for example rocket, cos lettuce, iceberg lettuce, baby spinach.
- If making for school, place the sandwich in an air-tight container or wrap with cling wrap or foil to keep the sandwich fresh.
- Don’t forget to add a frozen drink bottle or ice brick to keep the food cool and safe.
