Ingredients

• 400g tin mixed beans, drained and rinsed
• 1 jarred roasted red pepper (in brine), drained and thinly sliced
• 75g/2⅔oz extra mature cheddar, grated
• 20g/¾oz tomato purée
• small bunch coriander, roughly chopped, plus extra to serve
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• 4 thick cut slices bread
• 2 tsp olive oil
• hot sauce, to serve

Instructions

1. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.

2. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat.

3. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.

4. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping.