Garlic Spinach with Fennel & Cucumber Relish Cheese Toastie

Taking one of these and never taking it again will be the challenge of your life time. You are in for a treat and a bloody good, nutritious and so comforting treat at that. We are taking your average toastie to a whole new level without adding any crazy extra work for the chef.

No joke, this one’s a keeper. It starts off with two thick pieces of yeasty sourdough bread (this is enough in itself for me!), lathered with a unique Spring time relish that adds enough sweetness and flavour to brighten up any bland plate. Add a stack of iron in the form of garlic fried spinach, plus the star of the show for any stringy toastie - cheese (also vegan cheese if preferred).

Toast. Cut. Pull (a big big must). Call it a day. No more required. No more needed. No more desired. This belly jingles are silenced and you got the rest of the room watching over you to snag a bite.

The Fennel & Cucumber relish is a big must but before you get all worked up and throw your hands in the air to say this one is to go in the “too hard” pile. Stop. Let me assure you, this relish is for the dummies. It can be done half asleep, tipsy or with a house full of friends. Blend, boil, stir and it’s ready. No testing for the setting point or adding one ingredient in at a time (with exactly 33 minutes between). Bang it all in after blending together (which is a short cut in itself), boil with sugar and a splash of vinegar (two key ingredients in relish making). There will be a bunch of left overs and it will make your (and any other house hold goers) week.

This one is a keeper and the flavours are like no other. It’s unique and should become your new best toastie friend. Enjoy

xxx

Cecile

Garlic Spinach with Fennel & Cucumber Relish Cheese Toastie

Ingredients

For the Relish

1 medium fennel

1 1/2 cucumbers

1 medium onion, diced

1 cup sugar

3 tbsp white vinegar

1 tsp salt

1 tsp dried thyme

For the Toastie

1/4 cup mozzarella or vegan cheese

2 medium thick slices of whole wheat/rye sourdough

2 1/2 cups fresh baby spinach, washed

1/2 tsp garlic powder

1 pinch dried thyme (optional)

1/2 tsp sea salt

2 tbsp canola oil

Method

For the Relish

In a blender or food processor, blitz the cucumber and fennel until finely pulsed but with some small chunks. Add to a medium pot along with the diced onion, salt and thyme. Bring to a boil and add the vinegar and sugar. Cook for 25-35 minutes or until thick and a deep green colour. Remove from the heat and pot into sterilized jars, leaving 1/4 cup for this recipe.

For the Toastie

Butter the two slices of bread (vegan butter is perfect too). Top with the 1/4 cup of relish and then the cheese. You can microwave this now to melt the cheese and I find it also makes for a crispier (not burnt) toastie. If you do not have a microwave, leave this step out.

In a small pan, heat one tablespoon of oil and add your spinach with the salt, thyme and garlic powder. Mix well until the spinach wilts. Leave to crisp slightly for an extra 1-2 minutes after completely wilting (this will also completely burn off any liquid so you don’t end up with a soggy toast). Spoon into the toastie.

Heat the second lot of oil and place the two pieces of bread onto the heat, butter side up. If you feel confident, please go ahead and sandwich them together and toast one side and then flip but I find toasting them separately means I don’t end up with half the stuffing falling out. Cook until golden and crispy.

Remove from the heat and plate, sandwiching the pieces together and letter the melted cheese bind them. Enjoy hot with extra relish on the side.