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    Spicy greens & cheeses toastie

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    Spicy greens & cheeses toastie

    By Elly Curshen

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    125g broccoli, cut into small florets
    1½ tbsp olive oil
    ¼-½ tsp fennel seeds
    160g frozen whole leaf spinach (about 4 pucks), defrosted
    4 slices No.1 Wheat & Rye Sourdough Bread
    1 tbsp wholegrain mustard
    125g pack Waitrose Duchy Organic Mozzarella, drained and thinly sliced
    30g Essential Feta, crumbled
    Tabasco, to taste
    Mrs Elswood Haimisha Cucumbers, to serve

    Method

    1. Preheat the oven to 240°C, gas mark 9. Toss the broccoli florets with 1 tbsp olive oil and season well. Sprinkle with the fennel seeds, toss together and roast for 10-15 minutes or until starting to char. Leave to cool slightly.

    2. Meanwhile, put the defrosted spinach in a sieve set over a bowl. Press the spinach with the back of a spoon to drain off any excess liquid. Season well.

    3. Lay out the bread and spread two slices with the mustard. Cover the other two with mozzarella. Top with the spinach, then pile the roasted broccoli on top. Crumble over the feta, sprinkle with Tabasco to taste, then press the two halves together.

    4. Warm the remaining ½ tbsp oil in a large heavy frying pan over a medium heat. Add the sandwiches, cover with baking parchment and use a flat lid or the base of another heavy pan to press the sandwiches down. Fry for 3 minutes, then turn and fry the other side in the same way for a further 3 minutes or until golden and piping hot throughout. Cut each toastie in half and serve immediately with the pickles on the side. 

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