information

ingredients

6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
salt and freshly ground black pepper
2 slices wholemeal bread from a small 400g loaf
Iceberg lettuce, shredded
tomatoes, sliced
2 rashers of grilled lean bacon with all visible fat removed

method

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.

2. Lay out the bread and assemble the sandwich by firstly spreading on the mayonnaise. Add as much as you want – any leftover mayonnaise can be stored in the fridge in a sealed container for up to five days.

3. Layer the lettuce, tomato and bacon onto one slice of the bread then top with the other slice. Serve on its own as a lunchbox filler or alongside a huge crispy salad.