Salmon, cream cheese and cucumber sandwich

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

1. Slice the cucumber into thin slices and set aside on a chopping board.
2. Lay slices of bread on a chopping board.
3. Spread the bread with cream cheese. Top with canned salmon, cucumber slices and salad leaves.
4. 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.