Spinach and Sun-Dried Tomato Toastie
Now we have more time to spend on making a lovely lunch, why not treat yourself to this epic sun-dried tomato toastie with creamed spinach and melty vegan cheese. If you really want to push the boat out then we recommend spreading a little pesto on your sandwich to give it even more flavour!
Total Time: 15 minutes
Servings: 2
Total Time: 15 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the spinach cream:
- 50 50 g Violife Creamy Original
- 50 50 g fresh spinach, roughly chopped
- 10 10 g sundried tomatoes, chopped
- 1 1 garlic cloves, minced
- 0.5 0.5 tsp olive oil
- Pinch of salt, to taste
- For the grilled sandwich:
- 2 2 slices Violife Original Slices
- 2 2 slices bread of your choice
- 0.5 0.5 Tbsp coconut oil
- 1 1 Tbsp vegan pesto (optional)
Method
- Heat a teaspoon of olive oil in a skillet. Add the garlic and sauté.
- Add the spinach and salt and sauté for 1-2 minutes and transfer to a bowl.
- Stir in the Violife Creamy and chopped sun-dried tomatoes and add salt to taste.
- Spread coconut oil on one side of each of the bread slices and add them to the pan, oiled side down.
- On each slice, spread 2 violife Original slices, pesto (if using) spinach cream filling and top with the other slices of bread, oiled side up.
- Use a spatula to gently press down on the grilled sandwich during frying. When the bottom is browned, flip the sandwich and cook until the other side is toasted too, about 2-4 minutes on each side.
