Ingredients
8 fish fingers or 4 chunky fish fingers
1 tsp oil 
4 slices of freshly sliced bread 
Butter 
2 tsp mayo 
2 cheese slices (I really like Dairylee slices but have whatever takes your fancy) 
Iceberg lettuce 
Sliced gherkins to taste (optional) 

Method
Preheat the oven to 180c. 

Take a baking tray and put a small amount of oil on and rub it in.  Put the fish fingers on the greased tray and put into the oven for 10 minutes. After 10 minutes turn the fish fingers over and after 5 more minutes cooking time start to get your sandwich ready. 

Butter the bread and put 1 tsp of mayo on one slice for each sandwich.  Top with the iceberg lettuce.  On the other half of each sandwich put the cheese.  If you want gherkins (and I really do recommend them) then put them on top of the cheese. 

Your fish fingers should now be golden and hot all the way through.  Sprinkle with a touch of salt and put between the two slices of bread.  Cut in half and enjoy.