Maggie Nguyen’s roti bread toastie with silverbeet and cheese

You’d be hard pressed to find someone who hasn’t enjoyed a cheese toastie in their lifetime.

This toastie recipe from Brisbane chef Maggie Nguyen ups the vegetable ante though, with the addition of nutrient-packed silverbeet.

And you probably only need to remember buy two of the ingredients, the rest you’ve probably got in the pantry.

Ingredients

1.Wash the silverbeet and keep the section with the green leafy leaves. The stalks can be kept for a vegetable stock if you like.
2.Cut the silverbeet finely.
3.In a large frying pan, heat up the olive oil, and add the garlic and stir until lightly brown.
4.On high heat, add silverbeet and keep stirring until wilted for about 5 minutes, or when liquid is all evaporated.
5.Add salt and pepper, and chilli flakes to taste.
6.Pour the silverbeet into a bowl and set aside to cool slightly.
7.Heat a large frying pan and toast all 4 sheets of roti bread on medium heat. Turn every minute until golden brown.
8.When both sides are toasted, add the cheese and the silverbeet mixture. The mixture should be able to make 2 big roti toasties.
9.Place another piece of toasted roti bread on top like a sandwich, and toast both sides until the cheese has melted. Cut into triangles and serve with lemon and a simple salad.

Posted 2h ago2 hours agoThu 15 Jun 2023 at 10:50pm

Brisbane, Recipes, Cooking, Food and Drink, Food and Cooking

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