Mustard Greens Toastie
YOU WILL NEED:
◻ 1 spring green cabbage
◻ 40g salted butter
◻ salt and pepper
◻ 2 tsp cumin seeds
◻ 2 tsp mustard seeds
◻ 150g extra-strong cheese (we like a mixture of Cheddar and Red Leicester, but it’s up to you!)
◻ 4 large slices of sourdough bread ◻ 2 tbsp mayonnaise
◻ 3 tbsp crunchy Manilife Peanut
Butter
◻ 8 to 10 pickled jalapeños
(depending on how spicy you like it)
1
Finely slice the spring greens. Melt half the butter in a large frying pan over a medium-high heat. Add the greens, along with a pinch of salt, and fry, stirring regularly, for three to four minutes until cooked through. Add the cumin and mustard seeds. Then, cook for 30 more seconds. Transfer everything to a bowl and season to taste.
2
Coarsely grate the cheese. Spread each slice of bread with mayonnaise.
3
Put the same frying pan back on a low heat (no need to wash in between), and melt in the remaining butter. Lay two slices of bread in the pan, mayo-side down. Spoon the peanut butter across the top of each slice, then pile in the spiced greens, grated cheese and jalapeños. Sandwich together with the remaining bread, mayo-side up. 4 Increase the heat to medium. Fry the toasties for one minute until the undersides are a deep golden. Then carefully and confidently flip to fry the toasties for a further two minutes on the other side. Press down on the toasties with a slightly smaller frying pan when frying on the second side – this will help the cheese melt to achieve the ultimate goo. 5 Remove from the pan and slice in half. Then, sit back and enjoy!