Salami & Avocado Sandwich
with Cheddar and Sun-Dried Tomato Mayo
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Avocado
25 grams
Sun-Dried Tomato Paste
1 pack(s)
Milano Salami
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.
b) Halve the ciabatta.
c) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
a) Meanwhile, thinly slice the cheese.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
c) In a small bowl, combine the sun-dried tomato paste and the mayo (see pantry for amount).
a) Once the ciabatta is warmed, spread the sun-dried tomato mayo over the lids and bases of the ciabatta. Place the bases onto your serving plates.
b) Top the bases with the salami, sliced avocado, sliced Cheddar and rocket. Sandwich on the lid to finish.
Enjoy!
