Made with Ultima Kilojoule Controlled Brown Bread

8 slices Albany Ultima Kilojoule Controlled Brown Bread

2 tbsp butter

1 cup Cross & Blackwell Mayonnaise

Handful of basil leaves 

Handful of flat leaf parsley leaves

1 tsp Colmans dijon mustard

4 slices of Avo

2 tbsp lemon juice 

1 cup red cabbage, shredded 

2 tomatoes, sliced 

1 cup of sprouts/ micro herbs 

To make the herby mayo, blend together the mayonnaise, basil leaves, flat leaf parsley and dijon mustard, season to taste

Slice the avo and squeeze over some lemon juice

To assemble the sandwiches lay out the 8 slices on a work surface, buttering each slice

On 4 of the slices, spread herb mayonnaise, top with rocket, then basil leaves, red cabbage, sliced tomatoes

Finally top with avo and the sprouts

Spread some more herby mayo on the other 4 slices of bread and close up the sandwiches

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