¼ cup smooth ricotta
4 slices wholemeal bread
1 tbsp sultanas
1 tbsp sweet chilli sauce
1 small carrot (100g), coarsely grated
dried pineapple rings, to serve
nectarine wedges, to serve
- Spread ricotta on one side of bread.
- Spread chilli sauce over two slices of bread. Divide sultanas and carrot over chilli sauce. Top with remaining slices of bread, ricotta-side down.
- Trim crusts from sandwiches (optional). Cut each sandwich into four triangles.
- Serve in lunchboxes with pineapple rings and nectarine wedges.