Berry Club Sandwich
- 200g Driscoll's Strawberries sliced lengthwise
- 125g Driscoll's Raspberries
- 40g cream cheese (regular or low fat)
- 60g almond butter
- 4 slices of whole wheat bread
- 2 slices of white bread
10 min | 2 servings | lunch | snacking | picnic | breakfast
In a small bowl, mash the raspberries with a fork. Bring cream cheese to room temperature. Add cream cheese to the bowl and mix in with the raspberries until spread becomes consistent.
Taking one slice of wheat bread, cut the crust off and spread half of the raspberry cream cheese on top of the slice. Add 50g strawberries on top of the spread.
De-crust one slice of white bread and spread half of the almond butter on it. Place dry side down on top of wheat bread with strawberries. Add 50g strawberries on top of almond butter.
Place another de-crusted slice of whole wheat bread on top of the white bread with almond butter and strawberries.
Cut both sandwiches in half and serve with a side of fresh berries.