Cheesy spinach and feta sandwich
Welcome to another instalment of ‘Becca tries to justify a ridiculously cheesy meal by assuring you that it’s really not as bad as it seems’. I know that this sandwich might seem a bit overly cheesy, even for me – cheesy spinach, topped with even more cheese in the form of feta. However you actually only need a tiny bit of each – in total it adds up to about 20g, which is less than a ‘standard’ serving, so it’s all good. No need to feel guilty for this one. Even more so since I used Warburton’s sandwich thins instead of thick slabs of bread, so you’re saving on some carbs there.
Although I’ve used these sandwich thins once or twice before, I never quite appreciated how versatile they are until last week, when I was lucky enough to attend an event in London hosted by Warburton’s and James Ramsden. It basically consisted of around twenty food enthusiasts spending three hours making sandwiches – and yes, it was pretty much as awesome as it sounds. We were presented with a spread consisting of just about every ingredient you can think of, and told to go mad.
Yes, that’s me, clearly very overwhelmed by all the food. I think I had my eye on that cheese board already. Also I had no idea that people actually put their finger on their chin when thinking, but whaddya know (photo credit: Ian Garlick).
So, suitably inspired by a day surrounded by ace people making ace sandwiches, I decided to use these thins for today’s recipe. It’s pretty simple really – I wanted some sort of creamed spinach, but didn’t want to spend ages making a white sauce (not that it takes long at all, but you know – sandwiches are the ultimate lazy lunch), so I used some cheddar instead to add the creaminess I wanted. You only need a tiny bit, and as it melts it basically creates a sauce for the spinach. Top with a bit of crumbled feta and some fresh tomato slices, and you’re sorted.
- 1tbsp butter
- 2 cloves garlic, minced
- 80g fresh spinach, roughly chopped
- Black pepper
- 1/4 stock cube (or just salt, if you prefer)
- 10g cheddar cheese, grated
- 1 Warburton’s sandwich thin, or 2 thin slices of bread
- 10g feta, crumbled
- 2-3 slices of a large tomato
- Melt the butter in a frying pan, and cook the garlic over a fairly low heat for a minute or so, until fragrant. Add the spinach and cook for a couple more minutes, until wilted. Season with black pepper and a small amount of a crumbled stock cube, or plain salt if you prefer, and add the grated cheddar. Remove from the heat, and mix well until the cheddar has melted.
- Lightly toast the sandwich thin, and top one half with the cheesy spinach. Top with the feta and sliced tomato, replace the lid of the sandwich thin, and serve immediately.
Disclosure: I was paid a fee to attend the event but was not required to blog about it, and all opinions about the Warburton’s sandwich thins are my own.