Decadent Winter Greens & Cheese Toastie

Decadent Winter Greens & Cheese Toastie

Inspired by Olive’s greens and gruyère toastie, this leans on the classic technique of wilting seasonal greens and marrying them with melting cheese in a crisp sandwich – rich, gooey and deeply comforting. Collard hearts and kale add sweetness and texture, while the speciality stir fry mix brings colour and freshness.

2–4 tbsp butter or olive oil
1–2 cloves garlic, finely chopped
1 small onion, thinly sliced
A handful stir fry mix (or Swiss chard/greens)
A handful collard hearts, thinly sliced
A handful kale, torn or shredded
Dijon mustard (optional)
8 thick slices rustic sourdough or farmhouse bread
200–250g gruyère, cheddar or your favourite melting cheese (mixes well!)
Parsley, finely chopped, to finish
Optional extras: red chilli flakes, lemon zest, pickles to serve

Heat half the butter or oil in a frying pan over medium heat. Add the garlic and onion and sauté until fragrant and soft, about 2–3 minutes. Add the stir fry mix, collard hearts and kale. Season with salt and pepper and cook until just wilted. Remove from heat.

Pile the cooked greens into a bowl and mix with most of the grated cheese (reserve a little for topping). If you like, stir through a small spoonful of Dijon mustard for extra depth.

Butter one side of each slice of bread. Place half the bread, buttered side down, on a board. Divide the cheese–greens mix evenly over the bread, then top with the remaining slices, buttered side up.

Warm a large frying pan or griddle over medium heat. Gently place the sandwiches in the pan and cook for 2–4 minutes each side, pressing down with a spatula, until golden, crisp and the cheese is melted inside.

Slide the toasties onto a board, sprinkle with parsley (and chilli flakes if using), and serve hot with pickles or a sharp slaw on the side.