Cheese, spinach, tomato and bacon toastie
20 g, (1 x 20g slice)
baby spinach leaves
3 cup(s), (60g)
70 g, (2 x 35g slices)
1 small, vine-ripened, thinly sliced
reduced-fat 15% cheddar cheese
1 slice(s), (21g)
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook bacon, turning, for 2–3 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
- Reheat pan over high heat. Cook spinach with 1 tablespoon water for 1–2 minutes or until wilted. Transfer to a plate lined with paper towel. Cover spinach with extra paper towel and press with the back of a large spoon to squeeze out excess liquid. Discard paper towels.
- Preheat a sandwich press. Place a slice of bread on a flat surface. Top with bacon, wilted spinach, tomato and cheese. Cover with remaining bread slice. Cook for 4–5 minutes or until toasted and heated through. Cut in half to serve.