Ricotta, Carrot and Sultana Sandwiches

Makes 2, Prep: 5 mins

¼ cup smooth ricotta 4 slices wholemeal bread 1 tblsp sweet chilli sauce 1 tblsp sultanas 1 small carrot (100g),

coarsely grated Pineapple rings and nectarine

wedges, to serve

1 Spread ricotta on one side of two slices of bread. 2 Spread chilli sauce over remaining two slices of bread. Divide sultanas and carrot over chilli sauce. Top with remaining slices of bread, ricotta-side down. 3 Trim crusts from the sandwiches (optional). Cut each sandwich into four triangles. 4 Serve in lunch boxes with pineapple rings and nectarine wedges.