Spicy greens & double cheese toastie
Spicy greens & double cheese toastie
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Ingredients
Method
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.
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.
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.
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 pickled cucumbers on the side.
