White Rabbit Sandwiches Recipe
Ingredients
| 24 slices thick-sliced soft-grain bread | ||
| 2 tbsp low-fat spread | ||
| 4 tbsp wholenut peanut butter | ||
| 6 tbsp reduced-calorie coleslaw | ||
| Seedless raisins | 4 Tablespoon, chopped | |
| 2 cartons mustard and cress, washed and trimmed | ||
| 3 oz/75 g grated carrot | ||
| Sliced carrot, green pepper and pitted black olives to garnish | ||
Directions
Using a rabbit cutter or template, cut out one rabbit from each slice of bread (bread scraps can be made into breadcrumbs and frozen for use in burgers, toppings, stuffings, etc.), Spread low-fat spread on one side of each rabbit shape.
Spread twelve with peanut butter, then top with coleslaw and raisins.
Cover each with remaining rabbit shapes and press together lightly.
Mix together mustard and cress and grated carrot, then divide between two serving plates.
Garnish each sandwich with carrot strips for jackets, pepper strips for boots and pieces of olive for buttons and eyes.
Serve on the prepared salad.
Cover lightly with clearwrap until ready to serve.
Spread twelve with peanut butter, then top with coleslaw and raisins.
Cover each with remaining rabbit shapes and press together lightly.
Mix together mustard and cress and grated carrot, then divide between two serving plates.
Garnish each sandwich with carrot strips for jackets, pepper strips for boots and pieces of olive for buttons and eyes.
Serve on the prepared salad.
Cover lightly with clearwrap until ready to serve.
Chef
