Cheese, spinach, tomato and bacon toastie
Who doesn't love a warm toastie on a cold, winter's morning. Just toast, wrap and go!
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
Extra light 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.
If you don’t have a sandwich press, lightly spray a non-stick frying pan with oil and cook sandwiches over medium-high heat for 2–3 minutes each side.