What you’ll need

  • 4 Young’s Wheat Free Fish Fingers
  • 2 slices of crusty gluten free bread
  • 1 tomato sliced
  • 1 avocado, peeled and sliced
  • 2 rashers of streaky bacon
  • 1 spoonful of gluten free mayonnaise
  • Cooking time

    20 mins
  • Serves


How to make it

  1. Preheat the oven to 220°C / 190°C Fan / Gas Mark 7 – cook the fish fingers according to the instructions on pack.
  2. Grill the streaky bacon until crispy.
  3. Build the sandwich layering the fish fingers, tomato, avocado and streaky bacon onto the bread.
  4. Finish with a spoonful of mayonnaise and top with the second slice of bread.

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