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Best Rye Toasty

September 12, 2024

This delicious toasty recipe with a side of hummus for dipping, transforms the humble sandwich to a Med-Veg packed dinner for two. Sub the haloumi and mozzarella cheeses below for your fave vegan options to make this a 100% plant-based meal.

Ingredients

4 x slices dark rye

3-4 teaspoons plant-based Nuttelex (for baking zucchini and capsicum)

1-2 teaspoons Nuttelex for buttering

50g grated Haloumi cheese

50g Mozzarella

1 large red capsicum (cut into strips)

1 large zucchini (cut into round disks )

6 x sun-dried tomatoes

Handful baby spinach

1 x large heirloom tomato cut into medium-thick slices

Salt & pepper to taste

1/4 cup hummus to serve on the side for dipping

Directions

1Preheat oven to 160C fan or 180C conventional

2Cut and slice washed capsicum & zucchini then place on a tray and season lightly with salt and pepper then dollop 3-4 teaspoons of plant-based Nuttelex.

3Grate the cheeses. Then slice the fresh tomatoes. Now, bring together all the ingredients including the bread to assemble the sandwich.

4Take two slices of bread and top with grated cheeses and place under a pre-heated grill on high to bubble and melt. Place the other 2 pieces of bread on the grill and cook both sides.

5Butter the 2 x plain toasted pieces of bread with Nuttelex then layer each buttered slice with the roasted capsicum, zucchini, baby spinach, sun-dried tomatoes and then the fresh sliced tomatoes. Then top each piece with your melted cheese slices.

6Cut in half to serve with a side of hummus for dipping.

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