This sandwich came about when I realised that I had spinach and rocket in the fridge that would go to waste if I didn’t use it and I hate wasting good food.
Toasted Spinach, Cheese & Mushroom Sandwich
For each sandwich
1 small clove garlic, chopped
1 handful spinach leaves, roughly chopped
1 handful rocket leaves, roughly chopped|
2 thin slices bread of your choice
1 large Portabella mushroom, thinly sliced
30g grated Hohepa mozzarella
30g grated Hohepa Herb & Garlic cheese
1 Heat a non-stick frying pan over a medium heat. Add a little oil and swirl to coat base of pan. Add garlic and cook for 1 minute.
2 Add spinach and rocket, cook, tossing for 2-3 minutes or
until just wilted. Remove from pan and set aside. Wipe pan clean.
3 Top one slice of bread with cheeses, mushroom and spinach mixture, then top with remaining slice of bread. Lightly butter
outside of sandwich.
4 Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese starting to melt.
Happy cooking and eating.
Recipe by Rachel Blackmore
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