Baked Bunwiches
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 290 |
| pro | 13 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 41 g |
| fibre | 5 g |
| chol | 18 mg |
| sodium | 930 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 14 |
| vit A | 4 |
| vit C | 22 |
| folate | 9 |
Whether eaten rewarmed in the microwave at school or enjoyed cold, these sandwiches make a great lunch. They're easy for preteens and teens to make on their own and younger cooks will feel grown-up mixing the filling and spreading it on the buns.
Ingredients
Preparation
Place oven rack in centre of oven; turn on heat to 350°F (180°C).
In large bowl, break pollock into shreds. Add mayonnaise, green onion, celery, red pepper and pepper. With spoon, mix until pollock is evenly coated.
Using bread knife, cut kaisers in half. Spread pollock mixture evenly over bottom halves of buns. Top with remaining halves of buns. Wrap each in foil. (Make-ahead: Refrigerate for up to 1 day.)
Bake in oven until filling is hot, about 15 minutes. Let cool for about 5 minutes before eating so you don't burn yourself.
Additional information :
Substitution: Replace crab-flavoured pollock with 2 cans (6 oz/170 g each) tuna, drained.
Source : Canadian Living Magazine: April 2004
- Keywords : Kid-Friendly; Lunch; Fish; Mayonnaise; Bake; Red pepper;
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