Done in: 20 minutes
For the fish finger butties:
- 12 fish fingers
- 8 slices of bread
- 2 large tomatoes
For the sweet cucumber ribbons:
- ½ cucumber
- 1 tbsp malt vinegar
- A pinch of sugar
For the coleslaw:
- ¼ iceberg lettuce
- 1 carrot
- 2 tbsp light mayonnaise
Whack the grill on high, or put the oven on at 200C.
Start off by making the cucumber ribbons. Use a vegetable peeler to peel long wide strips (like ribbons) along the length of the cucumber. Pop them in a bowl and drizzle with the vinegar and a pinch of sugar. Mix to combine and set aside.
Place the fish fingers on a baking tray and cook for 20 minutes, turning them halfway through cooking.
Next, make the coleslaw. Thinly cut the lettuce and peel and grate the carrot, then put it all into a bowl. Add the mayonnaise and mix together to combine.
When the fish fingers are cooked, add the spread onto the bread slices. Slice up the tomato and lay this onto 4 slices of the bread. Dollop a spoonful of coleslaw on top, then place 3 fish fingers on each. Next, take a spoonful of the cucumber ribbons and drain off the liquid, before topping onto each
sandwich. Finally, place the remaining 4 slices of buttered bread onto each sandwich and gently squash it down. Cut the sandwiches in half and tuck in!