Crab, Avocado and Celery Open Rye Sandwich
Ingredients
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1 tbsp Waitrose Mayonnaise
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1 tsp Sacla's Roasted Red Pepper Pesto
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2 slices Schneiderbrot Organic Rye Bread with Sunflower Seeds
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1 avocado
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170g can of John West White Crab Meat
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1/2 lime, plus wedges to serve
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Black pepper
Method
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Mix 1 tbsp Waitrose Mayonnaise with 1 tsp Sacla's Roasted Red Pepper Pesto and spread evenly on 2 slices Schneiderbrot Organic Rye Bread With Sunflower Seeds.
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Divide 1 avocado, peeled and sliced, between the 2 open sandwiches and top with a 170g can of John West White Crab Meat, drained. Sprinkle over the juice of ½ lime and season with freshly ground black pepper. Serve with extra lime wedges.
Comments
Glossary
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Avocado
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Black pepper
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Bread
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Lime
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Mayonnaise
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Mix
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Pepper
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Pesto
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Season
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Slice
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Sprinkle
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Sunflower seeds
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Wedges
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This recipe was first published in Mon May 01 01:00:00 BST 2006.
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