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Capsicum, pesto and cheddar sandwiches

  • 0:30 Prep
  • 0:05 Cook
  • 10 Servings
  • Challenging


  • Olive oil spray
  • 1 red capsicum, quartered, deseeded
  • 8 slices wholegrain bread
  • Butter, at room temperature, to spread
  • 70g bought basil pesto
  • 40g (1 cup) rocket leaves
  • 80g extra tasty cheddar, thinly sliced


  • 1
    Preheat grill on high. Spray a large baking tray with olive oil spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Spray lightly with olive oil spray. Cook under grill for 5 minutes or until charred and blistered.
  • 2
    Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.
  • 3
    Lightly spread half the bread with butter. Spread the remaining bread with the pesto. Top the buttered bread with the rocket, capsicum and cheddar. Top with the remaining bread, pesto-side down. Use a serrated knife to trim the crusts from the sandwiches. Cut into fingers to serve.

Source: taste.com.au


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