| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
St, Ivel |
1 |
servings |
INGREDIENTS
|
|
St Ivel Gold Light; for spreading |
| 15 |
|
Ml; (1-2 tbsp) chopped, (15 to 30) |
|
|
; fresh basil |
| 4 |
md |
Slice wholemeal; granary or white |
|
|
; bread |
| 75 |
g |
Lean smoked ham; sliced (3oz) |
|
|
Salt & freshly ground black pepper |
|
|
Fresh basil sprigs and tomato slices; to garnish |
INSTRUCTIONS
Mix the St Ivel Gold Light and chopped basil together, then spread each
slice of bread with some of the mixture. Place two of the slices of bread,
spread side up, on plates.
Place the ham on the bread slices and top with the tomato slices and
seasoning.
Place the remaining bread slices, spread side down, on top.
Press together lightly, cut the sandwiches in half diagonally, then in half
again to make quarters. Serve immediately, garnished with basil sprigs and
tomato slices.
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