Rama Rainbow Sandwich Dusted With Biltong
 
Recipe: Daleen van der Merwe
Serves: 10
Preparation: 30 minutes
 
INGREDIENTS
 
Red Filling 
1 red pepper
1 tsp vinegar
1 tsp olive oil
salt and pepper
¼ clove garlic, chopped
3 Tbsp cream cheese
 
Green Filling
⅓ cup basil pesto
2 Tbsp RAMA, softened
2 Tbsp cream cheese
 
Yellow Filling 
3 hard boiled eggs
50 ml RAMA, softened
½ tsp turmeric
½ tsp curry powder
 
Sandwiches
1 sliced loaf of bread (brown or white)
125 g RAMA, softened
80 fine biltong powder
 
METHOD
 
Red filling
Scorch the red pepper over an open flame until black blisters forms (or bake in the oven at 200 °C). Place in a plastic back for 10 minutes. Then peel, remove the seeds and cut in pieces.
Mix the red pepper pieces, vinegar, oil, garlic and salt and pepper in a food processor until smooth. Add the cream cheese and mix well.
 
Green Filling
Beat all the ingredients together until well mixed.
 
Yellow filling
Mix all the ingredients in a food processor until smooth.
 
Sandwiches
Spread the red filling on 4 slices of the bread, the green filling on another 4 slices and the yellow filling on yet another 4 slices of bread.
Pile 1 red bread slice, 1 yellow bread slice and 1 green bread slice, on top of each other and cover with a plain (without filling) bread slice. Similarly, prepare the remaining sandwiches.
Trim the crusts of the sandwiches using a serrated knife. Cut into triangles or squares.
Smear the outside of each sandwich with the softened RAMA.
Then push the sandwiches lightly into the fine biltong.