Italian-Style Cheesy, Capsicum Toasties
Ready in under 10 minutes, lunch just got interesting. Artichoke, spinach and bocconcini layered with red capsicum dip and sandwiched between Helga's Sourdough bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at helgas.com.au.
Cooking tools:
- Panini press
- Kitchen scale
- Measuring cup
- Cutting board
- Parchment paper
- Chef's knife
Ingredients
- 4 slices Helga’s Sourdough Bread
- 20g butter, softened
- 1/3 cup (90g) red capsicum dip
- pinch chilli flakes
- 2/3 cup (120g) marinated artichokes, sliced thickly
- 30g baby spinach leaves
- 140g bocconcini, torn
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