A light and easy lunch for two
Prep time:10 mins
Cook time:0 mins
- 4 slices of French bread stick
- 4 tablespoons light cream cheese mixed with 1 teaspoon lemon juice
- 110g can John West Sardines in Springwater, drained
- Fresh basil leaves
- Goat’s cheese
- Shaved pastrami
- Sliced olives
Spread 2 slices of bread with cream cheese mixture. Top with drained John West Sardines and garnish with basil leaves.
Spoon goats cheese onto 2 bread slices. Add pastrami and top with olives.
Serve with Leggo’s Pesto - Sundried Tomato. John West Smoked Oysters can be substituted for the John West Sardines.