A great way to make paleo friendly sandwiches is to split a capsicum in half and fill it with ingredients.

I have been making these ‘sandwiches’ for a long time now and have put together a few recipes of some
of my favorite combinations.

CONTENTS
________________________________
Table of Content Pg2
Meatball with Roast Pg3
Fennel and Basil
Sandwich
Sausage and ACV Pg4
Sautéed Onion Sandwich
Tuna and Egg Sandwich Pg4
Almond and Parsley Pg5
Paste
Almond Parsley Paste Pg5
with Tuna Sandwich
Almond Parsley Paste Pg5
with Egg Sandwich
Roast Vegetable Pg6
Sandwich
Bacon and Leek Pg7
Sandwich

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2
Meatball with Roast Fennel and Basil Sandwich

Ingredients

1 large fennel, stalks removed, sliced

Olive oil
1lb mince meat
1 onion, finely diced,
2tbs rosemary
1tsp mustard
1tbs arrow root
¼ cup millet flour (non paleo ingredient)
Salt
Capsicum half, seeds removed
Basil

Instructions

Pre-heat oven to 180 degrees Celsius and line two baking trays with baking paper.

Place sliced fennel onto one baking tray and coat with olive oil and a dash of salt. Place in the oven for 30-
40min, or until soft and tender.

Place mince meat, onion, rosemary, mustard and arrow root into a large mixing bowl and combine well. Roll
mince into balls around 1inch in diameter and coat in millet flour.

Place meat balls onto the other oven tray and place in the oven for 30-40min, or until cooked and browned.
(Note: There will be more meatballs made than needed to make one sandwich)

Place fennel on the bottom of the capsicum half, followed by basil and meatballs.

3
Sausage and ACV Sautéed Onion Sandwich Tuna and Egg Sandwich

Ingredients Ingredients

1-2 Sausages 195g can tuna

1 small white onion 1 egg
3tbs apple cider vinegar 1 capsicum half
1tsp olive oil Salt
1 capsicum half
Instructions
Instructions

Boil egg for 5-6min, or until desired texture has

Pre-heat grill to medium heat. been reached. Peel and cut in half.

Place sausages on grill and cook for 8-10min, or Place tuna on the bottom of the capsicum half
until cooked. Cut into 1inch pieces. and place egg halves on top.

Meanwhile, slice onion and place in a frying pan Add salt if desired.
on medium heat along with apple cider vinegar
and olive oil. Stir well then cover and leave to
sauté for 4-5min, stirring ever minute until all
liquid has been absorbed.

Place onions at the bottom of the capsicum half

and top with sausages.

4
 Almond and Parsley Paste

Ingredients

1 bunch continental parsley

½ cup sliced almonds
3 garlic cloves, roughly chopped
2tbs lemon juice
3tbs mayonnaise
4tbs olive oil

Instructions

Place all ingredients into a food processor and

blend to form a smooth texture. Or place all
ingredients into a small/medium bowl and use an
electric blender.

Add additional lemon juice and olive oil if paste is

clumpy.

Almond Parsley Paste with Tuna Sandwich Almond Parsley Paste with Egg Sandwich

Ingredients Ingredients

2tbs almond and parsley paste 2tbs almond and parsley paste
95g can tuna 1 egg
1 capsicum half 1 capsicum half

Instructions Instructions

Spread almond paste along the inside of the Boil egg for 5-6min, or until desired texture has
capsicum half. Place tuna ontop. been reached. Peel and cut in half.

Spread almond paste along the inside of the

capsicum half. Place egg halves ontop.

5
Roast Vegetable Sandwich

Ingredients

1 small eggplant, sliced

1 medium zucchini, sliced
1 fennel, stalks removed, sliced
Olive oil
Salt
1 capsicum half

Instructions

Pre-heat oven to 180 degrees Celsius and line a baking tray with baking paper.

Place sliced eggplant, zucchini and fennel onto the baking tray and coat with olive oil and a dash of salt. Place in
the oven for 30-40min, or until vegetables are soft and tender. (Note: There will be more vegetables than
needed to make one sandwich)

Leave vegetables to cool slightly, then place as many as desired into the capsicum half.

6
Bacon and Leek Sandwich

Ingredients

1 small leek, finely sliced

3 rashes bacon, meat only
2 eggs
1tbs oil
1 capsicum half

Instructions

Place bacon and oil in a frying pan on medium heat, stir consistently for 5-6min, or until bacon has lightly
browned. Remove any excess oil and add leek, stir consistently for 8-10min or until leek has become soft and
tender.

Add eggs and stir consistently to scramble into the bacon and leek.

Fill capsicum half with mixture.