Ingredients
3 shortcut bacon rashers
1 rectangular Turkish bread roll, split in half, toasted
2 tblsps ranch dressing, plus extra to serve
6 x 15cm long wooden skewers
60g Colby cheese, cut into 3cm squares (about 5mm thick)
12 pieces shaved turkey (about 75g)
1 small Lebanese cucumber, halved lengthways, thickly sliced
6 cherry tomatoes
½ small avocado, cut into six pieces
1 baby gem lettuce, leaves separated, washed
2 hard-boiled eggs, halved
Mixed fresh berries, to serve
Method
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Heat a medium non-stick frying pan over a medium to high heat. Add bacon. Cook for about 2 minutes each side, or until golden. Remove. Cool. Cut into 3cm pieces.
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Lightly spread Turkish toast with dressing. Cut into 3-4cm squares.
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Thread one piece of toast onto a skewer (dressing-side up), then thread on one piece each of cheese, bacon, turkey, cucumber, tomato, avocado, followed by another piece of turkey, bacon, cheese and toast (dressing-side down). Repeat with remaining skewers and ingredients to make six in total. Spoon a little extra dressing into two small containers.
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Line the large compartments in two bento boxes with lettuce leaves. Add skewers and dressing containers.
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Place an egg in small compartment in each box, then berries in remaining small compartments. Cover with lid and refrigerate.