Serves: 5
INGREDIENTS
The sandwich stuff
10 slices bread, buttered each side
2 cups grated cheese - if you save the odds and ends of cheese, use this
salt and pepper, to taste
Spinach filling
2 tablespoons olive oil, swirl in bottom of pan
2 onions, sliced
dash of vinegar, for tang - I've used red wine vinegar
1-2 garlic cloves, smashed and roughly chopped
2 handfuls or more chopped spinach/silverbeet
salt and pepper, to taste
METHOD
Sauté the onions and garlic in oil on medium heat until soft. Add spinach and vinegar and cook until the spinach is wilted; season to taste. To hurry it along, put a lid on the pan. Set aside once cooked.
Place the 10 pieces of bread on a cutting board and lightly butter each side. Gently place enough cheese on 5 pieces of the bread, then the spinach and onion mixture and some more cheese. Top with the other five pieces, making a "sandwich."
Reuse the same pan on medium heat. Heat the oil, place the sandwiches into the pan, probably two at a time, and pan-fry for 2-3 minutes each side till the cheese is melted and the bread is toasty.
If using thick bread, use something heavy to hold the sandwich down when pan-frying, it will help with the crunch. If you have a sandwich press, use it!
Once cooked, I keep them in a warm oven till all are done as they're best served hot, cut in half. It may seem a little labour-intensive in the pan, but they are so worth it.
Recipe from Fridge Cleaner Cooking: Waste Not Want Not by Sarah Burtscher.
Published by SJKB Limited, 2021. Hardcover, $39.99.
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