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
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
- 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.
- Meanwhile, heat the olive oil in a frying pan and fry the bacon for 8 minutes, or until crisped and browned.
- 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.
- Complete the sandwich with your bacon slices and serve.
This recipe was first published in The Irish Independent on March 19th