Trio of picnic sandwiches

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

Mayonnaise

15 ml (1 tbsp.) finely chopped coriander
15 ml (1 tbsp.) finely chopped basil
2 mL (1/2 tsp.) curry powder
2 mL (1/2 tsp.) cumin seeds
1 garlic clove
30 mL (2 tbsp.) honey Dijon mustard
60 mL (1/4 cup) light mayonnaise

Sandwichs

tomato slices
Doré-mi and bocconcini cheeses, thinly sliced, and Parmesan cheese shavings
Multi-coloured strips
Baby spinach leaves
basil leaves
watercress
375 g (3/4 lb) thinly sliced Brandt smoked turkey breast
1/2 dried-tomato baguette, cut in half lengthwise
1/2 olive baguette, cut in half lengthwise
1 cranberry-orange mini bread loaf, cut in half lengthwise

Directions

Combine mayonnaise, mustard and garlic in a bowl. Divide into three equal parts.
Add curry powder, cumin seeds and coriander to one third.
Add basil to another third. Leave the remaining third as is; reserve the three blends.

Middle Eastern Sandwich
Lay cranberry-orange bread on a work surface. Brush both halves with curry- mayonnaise blend. Place one third of sliced turkey breast on one half. Garnish with baby spinach and sliced Doré-mi cheese. Place second half on top and cut sandwich in half across the width.

Italian Sandwich
Substitute dried-tomato baguette for cranberry-orange bread. Brush with basil- mayonnaise blend. Use coloured peppers, basil leaves and Parmesan shavings for toppings.

Mediterranean Sandwich
Replace cranberry bread by olive baguette. Brush with remaining mayonnaise blend. Garnish with tomato slices, watercress and bocconcini. Serve sandwiches with a garden vegetable salad and chilled homemade lemonade.

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