Asparagus layered sandwich

Carlos from Rhodes Avenue
Prep time: 
25 mins
Cook time: 
15 mins
  • Fresh Asparagus 250gm
  • Tuna 60gm
  • Red pepper 1
  • Capers 40gm
  • Olives 40gm
  • Mayo 4 large dessert spoons
  • Ketchup 1 large dessert spoon
  • Chick peas 50gm
  • Good squeeze of lemon
  • Salt and pepper to taste
  • 5 slices of bread of your choice
  1. Take the whole red pepper and lightly oil the skin and roast in a hot oven (225degrees) for 10 to 15 mins until charred, allow to cool and remove stalks, seeds and finely chop.
  2. Repeat the same procedure for the asparagus, oil and roast in a hot oven for 5 mins and finely slice.
  3. Mix the remaining ingredients together with the roasted pepper and asparagus to make a sandwich filling, season taste and layer with 5 slices of bread, wrap tightly with cling film and place in the fridge for at least an hour to firm up.
  4. Remove cling film and slice into desired portions and serve.

Chef's tip: Perfect for summer picnics or add a twist to your packed lunch, other ingredients can be substituted as desired.