Ingredients for 1 servings:
1. 8 slices white bread or 8 slices whole meal bread, crusts removed
2. 310 g creamed corn
3. 4 slices double smoked ham (large thin slices)
4. 1 small carrot, peeled, grated
5. 1 small lebanese cucumber, peeled cut into long strips
6. 200 g canned salmon, in oil, drained, flaked
7. 2 tablespoons whole-egg mayonnaise
8. 2 -3 iceberg lettuce, washed dried, finely shredded
9. 1 small avocado, cut into long strips

Directions:
1. Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread corn over 4 slices, leaving a 2cm strip free of filling along 1 edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.
2. Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 2cm strip free of filling along 1 edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
3. Wrap all sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes.

Enjoy your meal!