Fruity Turkey Sandwiches and Creamy Sun-Dried Tomato Sandwiches
Lightly toast the whole-wheat bread. Season the double cream with curry powder, salt and pepper and spread onto the toast slices. Finely chop the dried tomatoes and sprinkle onto two of the toast slices.
Cut the pineapple and banana into thin slices. Rinse the arugula and pat dry. Cover two of the toast slices with pineapple, banana, turkey and arugula. Place the remaining toast slices on the sandwiches, cut each diagonally, secure each half with a toothpick and serve.