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A trio of sandwich fillings

Athina Kontos provides everything you need for street party sandwiches: smoked salmon with caper cream cheese and red onion on rye, Coronation chickpea and rocket, and pesto ricotta on seeded rolls, with spinach and grilled, sweet pepper.
Athina Kontos

Ingredients

Caper Cream Cheese

200g cream cheese
50g capers
Salt and Pepper
Juice ½ lemon

Coronation Chickpea

400g drained, cooked chickpeas
2 tbsp mayonnaise, or vegan mayonnaise
1 small bunch parsley
Salt and pepper
30g sultanas or chopped, dried apricots (optional)
1 tbsp curry powder
1 tsp turmeric

Pesto Ricotta

200g ricotta
1 tbsp pesto
Salt and pepper
1 small handful finely chopped basil
1 sweet pepper
  1. Caper Cream Cheese Method

    Step 1

    Drain and finely chop the capers, pat dry any extra moisture with a kitchen towel

    Step 2

    Add cream cheese to a bowl, and mix in the capers.

    Step 3

    Squeeze lemon juice into the mixture and season to taste

    Step 4

    Spread onto rye bread, layer with smoked salmon and thinly sliced red onion.

  2. Coronation Chickpea Method

    Step 5

    Add the chickpeas to a bowl and mash with a fork or potato masher, until slightly broken down but still textured.

    Step 6

    Finely chop the parsley and add to the chickpeas, with the turmeric and curry powder.

    Step 7

    Next, add in the mayonnaise and stir everything together until creamy. Season well with salt and pepper.

    Step 8

    If using dried fruit, fold it into the chickpeas.

    Step 9

    Once mixed well, spread the chickpea mixture onto buttered white bread and top with fresh rocket. Sandwich together and enjoy!

  3. Pesto Ricotta Method

    Step 10

    Add the ricotta to a bowl and gently fold in the pesto with a spatula.

    Step 11

    Next mix in the finely chopped basil, stir until even and season well with salt and pepper.

    Step 12

    Rub a shallow grill pan with olive oil and heat up for 1-2 minutes over a medium flame.

    Step 13

    While the pan is heating, cut the sweet pepper into strips and use a kitchen towel to pat dry any moisture.

    Step 14

    Add pepper strips to the pan and grill until softened slightly and browned. About 3-4 minutes.

    Step 15

    Transfer to a bowl and leave to cool completely.

    Step 16

    Generously spread the ricotta onto seeded rolls, and carefully add the strips of pepper on top. Sprinkle with chopped spinach and enjoy as a closed roll.