2 slices white or wholewheat bread, crusts removed (can we use Albany?)
2 large slices Enterprise ham, salami or sliced meats
garlic mayonnaise* (use Crosse & Blackwell)
1 cucumber, sliced in long strips
1-2 carrots, peeled and cut into strips
2-3 lettuce leaves, washed and dried
2 slices Enterprise sliced chicken
1 small avocado, cut into strips
sesame seeds, for sprinkling
3 slices white or wholewheat bread, crusts removed
flavoured cream cheese
2 large slices Enterprise salami
fresh basil leaves
tomato jam or relish
For the maki: place 2 slices of bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread mayonnaise and mustard over, leaving a 2cm strip free of filling along 1 edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.
For the handrolls: hold a lettuce leaf in your hand, place a slice of Enterprise sliced chicken over and arrange cucumber and avocado in the middle. Roll up to form a cone and secure with a toothpick if necessary. Drizzle with mayonnaise and sprinkle with sesame seeds to decorate.
For the fashion sandwiches: prepare a normal sandwich by spreading a piece of bread with cream cheese, then topping with sliced salami or beef, another piece of bread, some tomato jam, fresh basil leaves and another slice of bread. Press the bread down firmly before cutting into triangles. Spread the one corner with more jam or cream cheese and dip in sesame seeds.
Arrange the sushi on a platter /lunchboxes with chopsticks, serve a dollop of mustard for wasabi and shaved pickles for pickled ginger.
*To make garlic mayonnaise, combine ½ cup mayonnaise with 1 crushed garlic clove, salt and pepper and a splash of lemon juice.