The cheese crown on top of this roasted butternut and spinach toastie is actually a crunchy and delicious parmesan touille.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 984 |
| Fat | 43.2g |
| Saturates | 21.4g |
| Protein | 48.2g |
| Carbs | 91.6g |
| Sugars | 7.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Line a baking tray with baking paper.
Cut the peeled, halved and deseeded butternut into 3cm thick slices and place on the tray. Drizzle with the olive oil and roast for 25 minutes or until tender.
In a large non-stick pan, sauté the spinach with a pinch of salt until wilted. Use your spoon to press out any excess liquid.
Brush the oil onto one side of each slice of bread.
Layer the butternut slices onto the other side of the bread and top with spinach and the sliced Gorgonzola.
Heat a non-stick frying pan over a medium heat and fry the sandwich until golden on one side (use a heavy-based pan or lid to weigh it down) for 2-3 minutes then flip over and repeat on the other side.
Remove the sandwich from the pan and set aside.
Return the pan to the heat and grate a generous layer of Parmesan to cover the base of the pan. Place the sandwich back in the centre of the pan and fry until the cheese is golden and crisp.
Using a spatula or palette knife, lift the toastie straight up so that the cheese hangs over the bread to form a cheese crown.
Repeat this process with the other toastie and serve immediately.
