Start by preparing the beef filling; heat the sunflower oil in a large casserole dish set over a moderate heat. Brown the mince all over, using a wooden spoon to help break it up. Once browned, reduce the heat and stir through the passata, sun-dried tomatoes, ground cumin, paprika and some seasoning. Simmer for 5 minutes then remove from the heat and set to one side.
Meanwhile, place the avocado, garlic, Tabasco sauce and seasoning in a small mixing bowl. Mash together using a fork until you have your desired texture. Beat together the cream cheese and fromage frais in a small mixing bowl until roughly combined. Spoon this mixture onto the base of the 4 poppy seed rolls.
Arrange the strips of ham on top and then place the top of the rolls back in place to complete them. Spoon the guacamole evenly onto the base of the 4 multigrain rolls then sprinkle the diced celery evenly on top. Place the tops of the multigrain rolls back in place to complete them. Spoon the beef mixture onto the base of the 4 plain white rolls.
Sprinkle the basil on top and then place the top of the rolls back in place to complete them. Brush the rolls with a little of the melted butter. Serve in lines on a platter.
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