Tuna Salad Sandwich

1 can white tuna (drained and flaked)
3 celery sticks (finely diced)
½ red or green capsicum (diced finely)
¼ cup sweet relish
½ cup or less Thousand Island Dressing
2 large boiled egg (thinly sliced)
¼ tsp salt
Black pepper to taste
For Assembling:
4 Grande Italian sandwich rolls
Tomato slices
4 lettuce leaves


Avocado, Cheese, Tomato and Basil Panini


1 panini roll
1 tablespoon of basil pesto
¼ avocado, sliced
30g Cathedral City Lighter, sliced
3 slices of tomato
4 basil leaves (optional)

Cut the panini roll in half lengthways and spread one half with the pesto. Lay the avocado, cheese and tomato onto the bottom half and place the basil leaves on top. To cook, either position place the top half of the roll on the panini and cook the roll in your panini press or place the open panini under a medium grill for 3-4 minutes until the cheese starts to melts. Toast the top separately and place on the panini. Cut in half and serve straight away with some salad.