Both kids and adults will love these little sandwiches!
| 15 frozen Birds Eye Fish Fingers 10 slices white bread, crusts removed 2 tablespoons softened butter ½ cup tartare sauce 1½ cups shredded iceberg lettuce |
Cook frozen Birds Eye Fish Fingers following packet directions.
Spread half the slices of bread with softened butter and the other half with tartare sauce. Place shredded lettuce and 3 cooked Birds Eye Fish Fingers onto each buttered bread slice. Top each sandwich with a slice of bread spread with tartare sauce.
Cut each sandwich into 3 fingers and serve.
Use an electric knife to make cutting sandwiches easier.
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 640kJ (153Cal) | 959kJ (229Cal) |
| Protein | 5.4g | 8.0g |
| Fat- Total | 7.1g | 10.6g |
| - Saturated | 2.1g | 3.1g |
| Carbohydrate | 16.1g | 24.2g |
| - Sugars | 0.8g | 1.2g |
| Sodium | 251mg | 376mg |

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Both kids and adults will love these little sandwiches!
15 frozen Birds Eye Fish Fingers
10 slices white bread, crusts removed
2 tablespoons softened butter
½ cup tartare sauce
1½ cups shredded iceberg lettuce
Cook frozen Birds Eye Fish Fingers following packet directions.
Spread half the slices of bread with softened butter and the other half with tartare sauce. Place shredded lettuce and 3 cooked Birds Eye Fish Fingers onto each buttered bread slice. Top each sandwich with a slice of bread spread with tartare sauce.
Cut each sandwich into 3 fingers and serve.
Use an electric knife to make cutting sandwiches easier.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au