Greens Loaded Toastie with Fresh Basil & Feta

Ingredients

Vegetarian, Nut-free

10 minutes preparation time + 10 minutes cooking time

1

• 3 stalks broccolini, finely chopped
• 1/4 zucchini, finely chopped
• Small handful fresh rocket/arugula, finely chopped
• A few fresh basil leaves, roughly chopped
• Zest of 1/2 lemon
• 1 small garlic clove, finely grated or crushed
• Roughly 20g of feta cheese, crumbled
• A small handful of grated provolone or another mellow melty cheese
• Sea salt and freshly cracked black pepper to taste
• 2 slices sourdough bread
• Butter for spreading

Method

1. Heat a fry pan over medium heat and add a drizzle of olive oil.
2. Add the chopped broccolini, zucchini, rocket/arugula, and basil to the pan.
3. Stir in the grated garlic and lemon zest.
4. Sauté the mixture until vibrant green, about 2-3 minutes. 
5. Season with sea salt and pepper to taste.
6. Remove the greens mixture from the pan and place it in a bowl. Mix in the crumbled feta and grated provolone cheese. Set aside.
7. Butter one side of each sourdough bread slice.
8. Assemble the sandwich by placing the buttered sides facing outwards and spreading the greens and cheese mixture evenly between the slices.
9. Heat the pan again over medium heat. Place the sandwich in the pan and cook until golden brown and the cheese is melted, about 3 minutes per side, pressing gently with a spatula.
10. Sprinkle with sea salt and freshly cracked black pepper.

NOTES

• While feta and provolone are suggested cheeses, you can experiment with other cheeses like mozzarella, cheddar, or Swiss for different flavours and melting qualities.
• Sourdough bread is recommended for its flavour and texture, but you can use whole-grain bread, ciabatta, or gluten-free bread if needed. Adjust cooking times slightly for different bread types.
• Press down gently on the sandwich while cooking to help melt the cheese and achieve a crisp exterior.
• This toastie is best consumed immediately after cooking. If making ahead, store the cooked greens mixture separately from the bread and assemble just before cooking to maintain crispness.