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Roasted pepper, herb cream cheese and toasted almond sandwich

Serves 1 Method 1. In a small frying pan, with no oil, toast the almonds over a low to medium heat. Keep moving them around the pan until golden and then transfer to a plate. 2. Spread the cream cheese over the bread and then sprinkle on the almonds. 3. Lay the peppers on top and season generously with black pepper. 4. Place the salad leaves on top, close the sandwich with another slice of bread, cut and serve.
Preparation time
  • 2
    slices of bread
  • 40g
    Benecol soft cheese chives
  • 1
    large roasted pepper in brine (70g)
  • 2
    tablespoons of toasted flaked almonds (15g)
  • 1 handful
    of mixed leaves, spinach, watercress and rocket (17g)

Products used in this recipe