There is something pleasingly retro about sandwiches as nibbles — it must be the memory of all those finger sandwiches as a kid. A quick guacamole replaces butter in do-ahead rolls that are gone in two or three bites.
2 ripe avocados
2 tbsp lime or lemon juice
1 tsp grated lime or lemon zest
1 garlic clove, crushed
Dash Tabasco or chilli sauce
2 tbsp coriander leaves, finely chopped
Sea salt and pepper
Multi-grain sandwich bread
150g freshly picked crab meat
1 tbsp whole-egg mayonnaise
2 tbsp finely snipped chives
Cut the avocados in half, remove the stones and peel. Crush with a fork and mix in the lime juice, zest, garlic, Tabasco, coriander, salt and pepper until well-combined.
Cut off and discard crusts of eight to 10 slices of bread and use a rolling pin to flatten each one out.
Spread each slice with avocado mixture and scatter with a spoonful of crab meat. Roll each slice into a log, using a knife to scrape off excess mixture.
Wrap each roll in plastic film and refrigerate for three to four hours.
To serve, unroll plastic, trim off the end of each roll and cut rolls in half. Spread mayonnaise on one end and dip in chives until coated.