Main Ingredient - Rye bread

Ingredients
4 small slices of rye bread, thinly sliced
4 tablespoons grated low fat cheddar cheese
4 fresh curly lettuce leaves, rinsed and dried
Little brown sugar
4 slices low fat [Weighless] ham
1 tablespoon light mayonnaise
Few cherry tomatoes, rinsed and dried
Two spring onions, split in half, rinsed and dried

Method
Butter two slices lightly with butter on either side and the other two only on one side. Mix the cheese with the mayonnaise and spread on the one side each of the two slices, both sides buttered. Tear the lettuce with the hand into small strips and place on the cheese mixture, lightly dust with the brown sugar. Place a slice of ham on top of the lettuce and then place on top of each other. Put this rye bread parcel on one slice of the rye left over and then the last one on the top. Wrap in cling wrap, press down with the palm of the hand to ensure that the sandwich will not come apart when it gets cut. Place in fridge until next morning. Before packing the lunch box ensure that it is clean and dry in all corners. Cut the rye bread in quarters or slices and wrap again. Place a serviette in the bottom with the sandwich parcel on top and the cherry tomatoes and spring onions on the other side.

Submitted by - Ria