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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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20 Mar spinach + gruyére sandwich

We can’t seem to get enough of Gruyère cheese at the moment, and this week we’re pairing it with its pal spinach in a lovely toasted sandwich. If you can’t find Gruyère, a lovely sharp Irish cheddar would be a great substitute.

spinach + gruyère sandwich for 2

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Prep Time: 10 minutes

150g of baby spinach

1 tablespoon of olive oil

4 slices of bacon

2 handfuls of finely grated Gruyère

4 x slices of bread for toasting

  1. Place the spinach in a large saucepan and wilt over a medium heat. This will take about five minutes. Be sure to stir the spinach from time to time so that it doesn’t stick to the pan. Once it has wilted, set aside to cool before squeezing any excess moisture from the spinach.
  1. Meanwhile, heat the olive oil in a frying pan and fry the bacon for 8 minutes, or until crisped and browned.
  1. Toast your bread before assembling your sandwich. Top your toast with the spinach (don’t forget to squeeze out the excess water) and add a handful of grated Gruyère. Melt the cheese under your oven grill for a few minutes until golden and bubbling.
  2. Complete the sandwich with your bacon slices and serve.

This recipe was first published in The Irish Independent on March 19th

 

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