Cheesy vegetable melts

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160
cheesy vegetable melts

Serves 4


4 tbsp mayonnaise
3 tbsp wholegrain mustard
2 tbsp olive oil
1⁄2 a small onion, chopped
200g asparagus, ends trimmed, chopped into 3cm lengths
250g mushrooms, stems removed and thinly sliced
1 red pepper, deseeded and sliced
Salt and black pepper
160g spinach, chopped
2 garlic cloves, crushed
30g butter
8 thick slices of sourdough bread
180g Gouda, grated


  1. Place a baking tray in the centre of the oven and preheat to 220 ̊C/200 ̊C fan/gas mark 7.
  2. In a small bowl, stir together the mayonnaise and mustard. Set aside.
  3. Heat the oil in a large pan over medium heat and cook the onion for 4-5 minutes until softened. Add the asparagus, mushrooms and pepper and season with salt and pepper. Cook for 4-5 minutes until just tender. Stir in the spinach and garlic and cook for 2-3 minutes longer until the spinach has wilted. Remove from the heat.
  4. Spread the butter evenly over one side of each of the slices of sourdough. Spread the other sides with the mayonnaise mixture.
  5. Carefully remove the hot baking tray from the oven and add the bread slices, butter- side down. Spread the vegetable mixture evenly over four of the slices, then layer the cheese over the vegetables.
  6. Return to the oven and bake for 4-5 minutes until the cheese is melted and bubbling.
  7. Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, mayo-side down. Cut each sandwich in half and serve.

Per Serving: 571kcals, 33.7g fat (13.6g saturated), 49.9g carbs (6.2g sugars), 22.7g protein, 4.7g fibre, 1.139g sodium

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