• 8 slices white bread or 8 slices whole meal bread , crusts removed
  • 310 g creamed corn
  • 4 slices double smoked ham (large thin slices)
  • 1 small carrot , peeled, grated
  • 1 small lebanese cucumber , peeled cut into long strips
  • 200 g canned salmon , in oil, drained, flaked
  • 2 tablespoons whole-egg mayonnaise
  • 2 -3 iceberg lettuce , washed dried, finely shredded
  • 1 small avocado , cut into long strips
  • 1 Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread corn over 4 slices, 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.
  • 2 Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 2cm strip free of filling along 1 edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
  • 3 Wrap all sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes.