Whole-wheat Sandwich Recipe

Recipe Phillippa Cheifitz


For the grilled sweet peppers:

4 sweet peppers

Olive oil

Sea-salt flakes and milled black pepper

For the cannellini-bean spread:

1 400g can cannellini beans, rinsed and well drained

2 garlic cloves, crushed

1T lemon juice

2T olive oil

Sea salt and milled black pepper

For the sandwiches:

Thick mayonnaise

Olive tapenade

Whole-wheat seed loaf, sliced

A handful of rocket leaves


To prepare the sweet peppers, cut off the tops and bottoms of each one. Slice in half, and remove the seeds and membranes. Arrange on a grill pan (skin side up) and grill until the skin blisters and chars. Bundle into a brown paper bag and allow to cool. Slip off the skins, oil lightly and season. Blend the ingredients for the cannellini-bean spread. To assemble the sandwiches, spread the mayonnaise and tapenade on the bread slices. Sandwich together with dollops of the bean spread, a few rocket leaves and sweet peppers.

Serves 8

This article was originally featured in the House and Leisure 2013 Food issue.