Open sandwich

Cheese pepper and basil open sandwich

Category: Main meal, Starter/snack | Serves: 2

Prep time: 15 minutes, plus cooling | Cooking time: 10 minutes


1 small red pepper

4 tbsp (about 75g/2¾ oz) low-fat soft cheese (3% fat)

About 10 large fresh basil leaves, finely shredded, plus extra to garnish

Freshly ground black pepper, to taste

2 thick slices wholemeal bread or gluten-free bread if desired

4 radishes (about 55g/2oz) or 55–85g (2–3oz) cucumber, thinly sliced (optional)

  1. Preheat grill to medium-high. Cut red pepper in half lengthways; place, cut sides down, on rack in grill pan. Grill for 8–10 minutes (not too close to heat) or until skin is quite blackened and charred. Remove from heat; cover with damp kitchen paper. Leave to cool. Remove skin, core and seeds from pepper; cut flesh into strips.
  2. Combine soft cheese, basil and black pepper in a small bowl. Generously spread both slices of bread with soft cheese mixture. Top with radish or cucumber slices (if using). Arrange pepper strips over top. Scatter over a little extra shredded basil, to garnish.
  3. Cut each open sandwich in half; serve immediately.

Cook's tip

  • For a product to be labelled as low-fat, it must contain no more than 3g of fat per 100g.

Nutritional information

Open sandwich - nutritional info