Ingredients:
Slices of Allinson Malted Harvestgrain bread
1 red pepper
Olive oil
Butter
Buffalo mozzarella, sliced
2-3 slices of Parma ham
Handful of fresh rocket leaves
Freshly ground black pepper

Method:
Place the red pepper on a baking sheet and brush with a little olive oil. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for approx 20-25 minutes until the skin blisters. Leave to cool for ten minutes before slicing and deseeding.

Butter two slices of Allinson Malted Harvestgrain bread. Place the mozzarella onto one of the slices and layer the Parma ham on top. Slice the red pepper into thick strips and place evenly over the ham.

To finish, add a handful of fresh rocket leaves and season with a little ground black pepper. Top with the other slice of buttered bread and serve.

Ingredients:
Slices of Allinson Sunflower & Pumpkin bread
½ avocado, sliced
Cooked chicken breast, sliced
Sundried tomatoes, sliced
2-3 rashes of cooked bacon
Freshly ground black pepper and sea salt

For the mayonnaise dressing:
75g mayonnaise
Juice of ½ a lemon
2 tablespoons minced fresh basil
Freshly ground black pepper and sea salt

Method:
To make the mayonnaise dressing, simply mix the lemon juice and fresh basil with your favourite mayonnaise and season to taste.

Spread the desired amount of mayonnaise onto one slice of bread and top with the avocado. Next, add the sliced cooked chicken and a few sundried tomatoes, draining any excess oil.

Top with the cooked bacon and finish with another slice of Allinson Sunflower & Pumpkin bread spread with the mayonnaise dressing and serve.

Ingredients:
Slices of Allinson Wholemeal bread
Butter
Handful of watercress
Olive oil
Freshly ground black pepper and sea salt
Sliced smoked salmon
Cucumber, sliced

For the dill sauce:
65ml crème fraiche
I tablespoon fresh dill, finely chopped
1 dessert spoon lemon juice
A pinch of sea salt and some freshly ground black pepper

Method:
To make the dill sauce, simply whisk the crème fraiche, dill and lemon juice together in a small bowl and season to taste with a little salt and some freshly ground black pepper.

Butter two slices of Allinson Wholemeal bread. Dress the watercress with a little olive oil and season, and then place a handful onto one slice of buttered bread. Top with smoked salmon and a couple of spoonfuls of dill sauce.

To finish, add some slices of cucumber and season with freshly ground black pepper, then top with the other slice of buttered Allinson Wholemeal bread and serve.

Ingredients:
Slices of Allinson Wholemeal bread
Butter
A handful of little gem lettuce leaves, washed and drained
1 medium tomato, sliced
1 medium red onion, sliced
Mature/extra mature Cheddar cheese, thickly sliced
Pickle relish or onion marmalade
Freshly ground black pepper

Method:
An old favourite of ours, so delicious yet so simple to make!

Butter two slices of Allinson Wholemeal bread. Place the lettuce leaves onto one slice, topped with the tomato and red onion. Next, add the thick slices of Cheddar cheese and a generous helping of your favourite pickle or onion marmalade.

Add a further layer of tomato, red onion and lettuce leaves if desired and season with freshly ground pepper. Top with another slice of butter bread and serve.