Rugby World Cup 2015 - The Irish Sandwich
Have fun in the kitchen making flag sandwiches - you never know, it might be just the support your team needs!
4 slices Roberts Soft & Fluffy White Bread (Thick Cut)
Low-fat olive spread
A handful of baby leaf spinach
For the Broccoli pesto:
Florets from a smallish head of broccoli, steamed for a couple of minutes and cooled
1 garlic clove, crushed
25g grated Parmesan cheese
25g pine nuts or cashew nuts
1 handful fresh basil leaves
1 tbsp olive oil
1 tbsp lemon juice
1. Make the broccoli pesto by pulsing the broccoli in a food processor until coarsely chopped. Add all the other pesto ingredients and pulse until you have a chunky paste.
2. You’re going to make sandwiches shaped like shamrock leaves. First, gently press the rim of a glass into two of the bread slices to mark out three overlapping circles (imagine three Olympic rings). Carefully cut around your shamrock shapes.
3. Lay 2 of the shamrocks on a breadboard. Spread with low-fat olive spread.
4. Top with the pesto, then the spinach leaves, allowing some of the spinach to stick out attractively around the edges of the sandwiches.