Whole-wheat Sandwich Recipe

Recipe Phillippa Cheifitz Ingredients: 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 Directions: 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.