A mouth-watering twist on the humble toastie
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 395 |
| Fat | 14.6g |
| Saturates | 7.8g |
| Protein | 7.3g |
| Carbs | 57.7g |
| Sugars | 28g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
To make the filling, place the rinsed and drained blueberries, cornstarch, lemon juice, lemon zest, salt and sugar into a medium pot over a medium-high heat. Stirring the mixture, cook until slightly thickened. Take off the heat and leave aside to cool completely.
2
While the filling cools, butter one side of each of the slices of bread and press into the sugar so it coats evenly.
3
When ready to cook, prepare the grill. Once at a medium-high heat, place the bread slices on the grill, sugar-side down and fill every second slice with about 3 tbsp of filling.
4
Once the sugar begins to caramelise, place the empty slices on top of the filled ones and grill until golden and crunchy. Serve with ice cream.
