Caterpillar Sandwich Preparation time: 15 mins Serves: 6 Ingredients:  · 5 Warburtons Sandwich Rolls  · 25g / 1oz butter or margarine  · ½ x 185g can of tuna steak in brine, drained  · 1-2 15ml spoons / tbsps of mayonnaise  · 40g / 1.5oz Cheddar cheese – grated  · 1 medium sized tomato  · 120g / 4 ¼oz bag of mixed salad or lettuce leaves, washed  · 1 red pepper, washed, deseeded and cut into small pieces to   make 2 eyes and a mouth and legs  · Twiglets to garnish

Method:
Spread halves of Warburtons Sandwich Rolls with butter or margarine.
Fill three sandwiches with grated cheese and tomato
Mix together the tuna and mayonnaise and use to fill two rolls.
Arrange the salad leaves on a large plate or a chopping board covered with foil. Place the sandwiches on the leaves in a line, to form the Caterpillar’s body.
Arrange the pepper strips by the sides of the Caterpillar, as legs. Press 2 twiglets into the top of the front of the sandwich to make antennae.
Cut a small mouth and 2 eyes from the red pepper and arrange on the front of the sandwich, securing with cocktail sticks. (Make sure the cocktail sticks are removed before eating).
 

Happy Pizza Faces Ingredients:  · 1 slice of Great Tasting Wholemeal per pizza face  · Grated cheese  · Tomato puree or ketchup  · Suggested toppings - olives, peas, cherry tomatoes, green peppers, fresh basil Cut one circle of bread from each slice of Great Tasting Wholemeal.

Method:
Lightly toast the circles then spread a layer of tomato ketchup or puree and grated cheese on top. Let your children make a face from their favourite toppings. Place under the grill until the cheese bubbles, allow to cool and enjoy!

Method:
Place the tomatoes and peppers in a roasting tin and spray with the low-fat cooking spray. Roast in a pre-heated oven for 30 minutes at Gas Mark 5/190°C/fan oven 170°C.
Slice the roll into 4 cutting diagonally from the top of the roll to the bottom. Ideally, use a hot griddle or ridged pan to brown the slices on both sides for a chargrilled 'lined' effect. Alternatively, toast them under a hot grill.
Rub the cut side of the garlic clove over the hot bruschetta slices to flavour the bread.
Once the vegetables are roasted, squash and spread one tomato onto each bruschetta. Top with the remaining tomato, peppers and basil leaves.

 

Method
Sprinkle the aubergine with salt and leave for 30 minutes, then rinse. Meanwhile soak the wooden skewers in water to stop them burning. Thread each skewer with a piece of pepper, aubergine, a tomato and a mushroom and repeat. Drizzle with olive oil and season with salt and pepper.Then barbecue, turning frequently until cooked. Serve in Warburtons Seeded Rolls.



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