Capsicum, pesto and cheddar sandwiches

These tasty cheese and capsicum sandwiches can be packed in a picnic basket to be enjoyed by the pool or the beach.

• 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

Energy 480kJ	Fat saturated 3.00g
Fat Total 7.00g	Carbohydrate sugars g
Carbohydrate Total 9.00g	Dietary Fibre 2.00g
Protein 4.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 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. Step 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. Step 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.

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Make it ahead: Prepare to the end of step 2 up to 2 days ahead. Store in an airtight container in the fridge. Continue from step 3 up to 4 hours ahead. Store the sandwiches in an airtight container in the fridge.