This week's new recipe is a Greens-Loaded Toastie with Fresh Basil and Feta—a toasted sandwich you never knew you needed. Packed with garlicky, zesty chopped greens, and delicious feta and provolone cheese, it's the perfect choice for a weekend lunch or an easy dinner you'll definitely want to try.
For optimal results, use thick slices of sourdough bread. If you're preparing this for more than one person, simply adjust the ingredient amounts according to the number of sandwiches you plan to make.
If you find yourself with any leftover filling, it also makes a delicious addition baked in a ramekin with an egg for 'greens baked eggs,' or tossed through some freshly cooked pasta.
Hope you love this one, tag me if you make it @gatherandfeast, and feel free to ask any questions.
Ingredients
Vegetarian, Nut-free 
10 minutes preparation time + 10 minutes cooking time 
1 - 3 stalks broccolini, finely chopped
- 1/4 zucchini, finely chopped
- Small handful fresh rocket/arugula, finely chopped
- A few fresh basil leaves, roughly chopped
- Zest of 1/2 lemon
- 1 small garlic clove, finely grated or crushed
- Roughly 20g of feta cheese, crumbled
- A small handful of grated provolone or another mellow melty cheese
- Sea salt and freshly cracked black pepper to taste
- 2 slices sourdough bread
- Butter for spreading
Method
- Heat a fry pan over medium heat and add a drizzle of olive oil.
- Add the chopped broccolini, zucchini, rocket/arugula, and basil to the pan.
- Stir in the grated garlic and lemon zest.
- Sauté the mixture until vibrant green, about 2-3 minutes.
- Season with sea salt and pepper to taste.
- Remove the greens mixture from the pan and place it in a bowl. Mix in the crumbled feta and grated provolone cheese. Set aside.
- Butter one side of each sourdough bread slice.
- Assemble the sandwich by placing the buttered sides facing outwards and spreading the greens and cheese mixture evenly between the slices.
- Heat the pan again over medium heat. Place the sandwich in the pan and cook until golden brown and the cheese is melted, about 3 minutes per side, pressing gently with a spatula.
- Sprinkle with sea salt and freshly cracked black pepper.
NOTES
- While feta and provolone are suggested cheeses, you can experiment with other cheeses like mozzarella, cheddar, or Swiss for different flavours and melting qualities.
- Sourdough bread is recommended for its flavour and texture, but you can use whole-grain bread, ciabatta, or gluten-free bread if needed. Adjust cooking times slightly for different bread types.
- Press down gently on the sandwich while cooking to help melt the cheese and achieve a crisp exterior.
- This toastie is best consumed immediately after cooking. If making ahead, store the cooked greens mixture separately from the bread and assemble just before cooking to maintain crispness.
