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Veggie club sandwich
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2 tsp French dressing
3 slices Farmhouse Batch Multi Seeded Bread, toasted
25g vegetarian Cheddar cheese, grated
1. Cook the kale in boiling water for 4 minutes, drain and run under cold water. Remove any thick stalks and squeeze out excess liquid. Mix with the dressing and place on top of 1 slice of toast. Top this with coleslaw.
2. Spread another slice of toast with houmous and sprinkle over the cheese, place on top of the coleslaw. Top with the remaining slice of toast and cut in half. Serve with a few crisps and a handful of salad.
Typical values per serving:
This recipe was first published in October 2016.