food, Recipes

Turkey Sandwich on Rye

Sean Calitz

Recipes and styling Raphaella Frame – Tolmie Photographs Sean Calitz Food assistant Cassidy Nydahl Ingredients:

  • olive oil
  • 2 garlic cloves
  • 200g tinned borlotti beans
  • 3T lemon juice
  • zest of one lemon
  • 1/4 cup parsley, chopped
  • salt and pepper to taste
  • 2 large red bell peppers
  • butter
  • rye bread, thinly sliced
  • Emmenthal cheese, sliced
  • shaved turkey


Heat a little olive oil in a large frying pan and sauté the garlic until fragrant. Add the garlic to the beans, along with the lemon juice and zest, parsley and three teaspoons of olive oil. Using a fork, mash the beans until the mixture is fairly smooth but still with a little texture. Season with salt and pepper to taste.

Place the bell peppers under a hot grill and keep turning until the skin has blackened. Remove from the oven and place in a bowl while still hot. Cover the bowl with clingfilm and leave to cool. Remove the plastic wrap, peel the skin from the peppers and remove the stalk and the seeds. Slice the flesh into 2cm-wide strips.

Butter the bread, if desired, and spread the borlotti bean paste generously on one slice. Layer the roasted red peppers on top, and add layers of the cheese and turkey.

Serves 2

This recipe originally featured in the May 2013 issue of House and Leisure.