Fish finger and sriracha mayo sandwich

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

10 fish fingers

4tbsp Kewpie mayonnaise

1tbsp sriracha

Butter softened, for spreading

4slices soft white sandwich bread

4 tender lettuce leaves

8 cornichons thinly sliced

1 long red chilli thinly sliced (remove the pith and seeds if you want less heat)

1small handful coriander leaves

Instructions

Bake the fish fingers according to the packet instructions.

Meanwhile, combine the mayo and sriracha in a small bowl.

Butter the bread and spread the sriracha mayo evenly over one side of each slice.

Top two slices with lettuce, the cooked fish fingers, cornichon slices, chilli and coriander leaves, then sandwich together with the remaining two slices of bread.

Taking care not to squish the sandwiches too much, trim off and discard the crusts, then cut in half and serve immediately.