Baked Bunwiches

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 1 pkg surimi crab
  • 1/3 cup light mayonnaise
  • 1 green onion chopped
  • 1 celery stalk finely diced
  • 1 quarter sweet red pepper finely diced
  • 1/4 teaspoon pepper
  • 4 whole wheat kaiser buns

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 930 mg
  • Protein 13 g
  • Calories 290.0
  • Total fat 10 g
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 41 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Bunwiches

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