- 8 slices of wholemeal bread
- 80 g butter
- 100 g sweet pickle
- 150 g British mild Cheddar, grated
- 0.5 cucumber, thinly sliced
- 200 g carrots, peeled & cut into batons
- 330 g red seedless grapes
Spread the slices of bread with butter or vegetable spread. Spread 4 of the slices with a little pickle and add the grated cheese and arrange cucumber slices on top.
Top with the remaining 4 slices of bread and cut into quarters. Serve with carrot batons and red grapes.