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Toastie with cheddar, salami, portobello, spinach and truffle mayonnaise
Swap ham for salami on your toastie. Add spinach, portobello and a creamy slice of cheddar. Finish with a little truffle mayonnaise. This will definitely get you through the afternoon.
15 min- Lunch
- ERU Slices Cheddar
- 4 people
15 min
Lunch
ERU Slices Cheddar
4 peopleIngredients
- 8 slices ERU Slices Cheddar
- 2 small red onions
- 2 portobellos
- 1 clove of garlic
- 200 grams fresh spinach
- 8 slices of brown bread
- 4 tablespoons of truffle mayonnaise
- 8 slices of (fennel) salami
- Olive oil
- Pepper
Equipment
- Toastie maker
- Kitchen paper
Preparation| 5 min
- Peel and finely slice the onions.
- Thinly slice the portobellos.
- Peel and finely slice the garlic.
Method| 10 min
- Heat a little olive oil and fry the onion rings until translucent. Remove from the pan.
- Fry the portobello slices until golden brown and shrunken in size. Remove from the pan and place on kitchen paper.
- Add some more olive oil and fry the garlic.
- Add the spinach and stir-fry until wilted and the liquid has evaporated.
- Season with pepper.
- Spread truffle mayonnaise on one side of 8 slices of bread.
- Top 4 of these slices with (fennel) salami, spinach, 2 slices of ERU Slices Cheddar, portobellos and the onion rings.
- Top with the remaining 4 slices, mayonnaise side down.
- Heat a toastie maker.
- Grill the toasties for around 2-3 minutes until crispy.
- Cut the toasties in half diagonally.
- Serve with extra truffle mayonnaise if desired.
Ingredients
- 8 slices ERU Slices Cheddar
- 2 small red onions
- 2 portobellos
- 1 clove of garlic
- 200 grams fresh spinach
- 8 slices of brown bread
- 4 tablespoons of truffle mayonnaise
- 8 slices of (fennel) salami
- Olive oil
- Pepper
Equipment
- Toastie maker
- Kitchen paper
