What’s more satisfying than a hot, saucy, melted toastie for lunch? The key is finding those sensational flavour combos to hit the spot. Here are a couple crowd favourites, à la Melbourne’s ‘Little Mylkbar’.
You will need
Serves 2
The 'Sucker Punch' Toastie
- 1 ciabatta roll
- 3 tablespoons plant-based gouda cheese, shredded
- 3 slices plant-based pepperoni
- 2 tablespoons pesto (nut-free if required)
- 2 tablespoons semi-dried tomatoes
- 1 tablespoon roast capsicum strips
- 1 teaspoon sriracha
- 6 green olives, sliced
- 1 teaspoon plant-based mayo
BLT Toastie
- 1 ciabatta roll
- 3 tablespoons plant-based gouda cheese, shredded
- 2 slices plant-based bacon
- 3 slices tomato
- 3 pieces iceberg lettuce
- 1 teaspoon sweet chilli sauce
- 1 teaspoon mayo
Recipe: Malia Donovan
Directions
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Step 1
Preheat sandwich press.
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Step 2
To make Sucker Punch Toastie, toast the pepperoni until heated through.
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Step 3
Layer the ingredients in the ciabatta roll and toast for 5 minutes or until the bread is golden and the filling has warmed through.
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Step 4
For BLT toastie, toast the bacon until heated through.
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Step 5
Layer the ingredients in the ciabatta roll and toast for 5 minutes or until the bread is golden and the filling has warmed through.
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Step 6
Slice in half to serve.
Recipe: Malia Donovan
