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Ingredients
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8 slices wholemeal bread, crusts removed
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1 tablespoon reduced-fat margarine spread
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1/2 small avocado, thinly sliced
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1 iceberg lettuce leaf, finely shredded
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1/2 small red capsicum, finely sliced
Tuna and celery filling
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180g can tuna in springwater, drained, flaked
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1/2 celery stalk, finely chopped
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2 tablespoons whole-egg mayonnaise
Chicken and corn filling
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1/2 cup finely chopped cooked chicken
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125g can creamed corn
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1 tablespoon finely chopped chives
Method
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1Make tuna and celery filling Combine tuna, celery and mayonnaise in a bowl.
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2Make chicken and corn filling Combine chicken, corn and chives in a bowl.
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3Place bread on a flat surface. Using a rolling pin, flatten bread slightly. Lightly spread margarine over 1 side of each bread slice. Spread tuna filling over 4 slices, leaving a 2cm strip along top edge. Top with avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
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4Spread chicken filling over remaining 4 slices, leaving a 2cm strip along opposite edge. Top with lettuce and capsicum. Roll up to enclose filling. Cut each sandwich into 3 rounds.
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5Wrap sandwiches tightly in plastic wrap. Refrigerate until required. Serve.
Source: taste.com.au
