Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 80grams unsalted butter
- 1 red onion, thinly sliced
- 500grams gold sweet potatoes, peeled, thinly sliced crossways
- 2tablespoons plain flour
- 1 cup milk
- 1/3 cup coarsely grated Woolworths tasty cheese
- 3teaspoons Dijon mustard
- 1 free range egg yolk
- 8 slices 2cm-thick Woolworths pane di casa
- 1 cup firmly packed baby spinach leaves
Description
With slices of roasted sweet potato, red onion, oozy cheese and fresh spinach, these Welsh rarebit-inspired toasties are the perfect afternoon meal this winter.
Method
Step 1 of 4
Reserve 40g butter. Heat one-quarter of the remaining butter in a large frying pan over medium heat. Add onion and cook, stirring often, for 5 minutes. Transfer to a large plate. Add potato, in 2-3 batches, to pan and cook using remaining butter for 2-3 minutes each side or until light golden. Transfer to onion plate.
Step 2 of 4
Heat reserved butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually whisk milk into flour mixture until well combined. Return to heat. Cook, stirring, for 2 minutes or until mixture thickens. Add cheese and mustard. Stir until melted. Remove from heat. Stir in yolk. Season.
Step 3 of 4
Preheat a grill on medium-high. Place bread slices in a single layer on a large baking tray. Toast under grill for 1-2 minutes each side. Spoon cheese mixture evenly on top of bread. Cook under grill for 2 minutes or until light golden.
Step 4 of 4
Divide spinach between half of the slices. Top spinach slices with onion and potato, then sandwich with remaining slices, sauce-side down. Serve immediately.
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