Spinach and sun-dried tomato toastie – for Shavuot
This recipe is from Violife.
For the spinach cream
100g Violife Creamy Original
100g fresh spinach, roughly chopped
20g sundried tomatoes, chopped
2 garlic cloves, minced
1 tsp olive oil
Pinch of salt, to taste
For the grilled sandwich
4 slices Violife Original Slices
4 slices bread of your choice
1 tbsp coconut oil
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, 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.