Spinach n’ leek sourdough melt
The absolute fall/wintry melt, made within seconds. The melted cheeses bring a comforting richness, while the sourdough bread, with its natural tang, takes centre stage and perfectly completes the dish. Easy to make, super taste, perfect for a quick and delightful meal that will make your stomach full and happy.
Servings: 2
Time: 15 minutes
Method:
Wash and chop the vegetables.
Cut them into small pieces and sauté them in olive oil until they soften, without losing their colour. No water is needed. At the same time, season with salt and pepper.
Cut the bread into thick slices. In a cast-iron or non-stick pan, melt the butter, place the 2 slices of bread and slightly press them.
Assemble the melt by layering the sautéed vegetables, crumbled feta and a generous portion of grated cheese. Seal by carefully placing the remaining slices of bread on top.
Bake on both sides until the bread is crispy and the cheeses have melted.
This can also be done in a sandwich maker.
