• 2 loaves wholemeal sliced sandwich bread
  • 2 loaves white sliced sandwich bread
  • Filling 1 - Smoked salmon
  • 150g light cream cheese
  • 2 lemons, rind finely grated, juiced
  • 200g smoked salmon
  • 2 tablespoons dill sprigs, chopped
  • 2 tablespoons baby capers, drained
  • 1 1/2 cups finely shredded iceberg lettuce
  • Filling 2 - Chicken, almond and cucumber
  • 1 tablespoon olive oil
  • 500g chicken breast fillets, sliced through centre
  • 1/2 cup whole-egg mayonnaise
  • 1/2 cup flaked almonds, toasted
  • 60g butter, softened
  • 1 large Lebanese cucumber, thinly sliced
  • Filling 3 - Ham, avocado and ricotta
  • 250g ricotta cheese
  • 2 tablespoons basil pesto
  • 1 tablespoon milk
  • 200g thinly sliced leg ham
  • 1 large avocado, peeled, stone removed, mashed
  • 50g baby spinach leaves, trimmed
  • Make filling 1: Combine cream cheese, lemon rind and 1 tablespoon lemon juice in a small bowl. Spread 7 slices wholemeal bread with cheese mixture. Top with salmon, dill and capers. Spread both sides of 7 slices white bread with cheese mixture. Place over filling. Top with lettuce.
  • Spread 7 slices wholemeal bread with cheese mixture. Place over lettuce, spread side down. Trim crusts. Cut sandwiches into 3 fingers.
  • Make filling 2: Heat oil in a non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until just cooked through. Allow to cool. Finely chop chicken. Place in a bowl. Stir in mayonnaise. Season with salt and pepper.
  • Spread 7 slices white bread with chicken mixture. Sprinkle with almonds. Spread both sides of 7 slices wholemeal bread with butter. Place over filling. Top with cucumber.
  • Spread 7 slices white bread with butter. Place over cucumber, butter side down. Trim crusts. Cut sandwiches into 3 fingers.
  • Make filling 3: Whisk ricotta, pesto and milk in a bowl until smooth.
  • Spread 7 slices wholemeal bread with ricotta mixture. Top with ham and avocado. Spread both sides of 7 slices white bread with ricotta mixture. Place over filling. Top with spinach.
  • Spread remaining 7 slices white bread with ricotta mixture. Place over spinach, spread side down. Trim crusts. Cut sandwiches into 3 fingers.