A winner from the Gastrobogans’ Short Order Series, the finger butty comes largely from the cupboard, fridge and freezer and is more than perfect – yes, more than! – for a Friday night throw-together, a weekend lunch or a great big, enormous snack.



  • Loaf of fresh, unsliced white bread
  • Butter
  • 8 frozen fish fingers
  • Mayonnaise
  • Kraft Singles Cheddar Slices
  • Jar of pickled gherkins
  • Jar of bacon pieces
  • Crisps, to serve (optional)



  1. Turn grill to high. Arrange fish fingers on tray and place under the grill.
  2. Slice 4 thick slabs of bread. Butter 2 of the slices and spread mayonnaise on the others.
  3. Sprinkle the bacon pieces directly onto the mayonnaise and press in slightly as though they were in there all the time.
  4. Slice the gherkins into thin slices lengthways, allowing enough to cover the two sandwiches.
  5. Turn fish fingers over to cook the other side. After a couple of minutes, place a cheese slice over groups of 4 fish fingers, pausing to enjoy the already melting cheese blanket. Continue to grill until the cheese blisters.
  6. Arrange the fish fingers on the buttered bread. Lay the slices of gherkin across the cheesy blanket. Top with the other slices of bread.
  7. Slice diagonally in half, serve with a flourish (and crisps) and chomp away.



If this gives you the hearty pub lunch feels, reach for a beer. If you live near an Aldi you’re in luck for so many reasons, but partly because you can get a 6-pack of Cape Cyan Natural Blonde for $8.99. While you’re there grab a Precious Earth semillon sauvignon blanc because you can. It’s only $2.69 and it’s … not … too … bad! Huh.