Sushi Tea Sandwiches - cooking recipe

Ingredients

8 slices white bread, crusts removed
10 ounces creamed corn
4 slices smoked ham (large thin slices)
1 small carrot, peeled, grated
1 small cucumber, peeled, cut into long strips
7 ounces canned salmon, in oil, drained, flaked
2 tablespoons mayonnaise
3 iceberg lettuce, washed, dried, finely shredded
1 small avocado, cut into long strips

Preparation

Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread corn over 4 slices, leaving a 1in strip free of filling along one edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.
Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 1in strip free of filling along one edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
Wrap all sandwiches in plastic wrap. Store in the fridge until ready to serve or pack into lunch boxes.