Ingredients
- 500g broccoli, cut into small florets
- 4 tbsp olive oil
- 250g curly kale leaves (de-stalked)
- 8 thick slices dense sourdough bread
- 2 tbsp dijon mustard
- 1 avocado, peeled and roughly mashed
- 1 tbsp pickled jalapeno chillies, chopped
- 8 slices emmenthal, gruyere or fontina
Method
- Heat the oven to 200C. Toss the broccoli florets with sea salt, pepper and two tablespoons of olive oil and bake for 15 to 20 minutes or until soft.
- Massage the kale leaves with one tablespoon of olive oil. Season well and add to the oven tray for five minutes or until wilted. Remove and roughly chop.
- Arrange the bread on the bench, and spread four of the slices with mustard. Spread the remaining slices with crushed avocado.
- Top the mustard with jalapeno chillies, kale and two slices of cheese. Pile the broccoli onto the avocado-topped slices, then gently press the two halves together.
- Brush both outer sides of each sandwich with remaining olive oil and place in a heavy frypan over gentle heat. Fry for two minutes, then turn and fry the other side for three minutes or until golden outside and hot inside (use a flat saucepan lid to press the sandwiches down into the pan).
- Cut each toastie in half and serve immediately.
PREV
NEXT