- Preheat the oven to 160ºC/180ºC fan.
- Lightly toast the pistachio nuts in a dry frying pan until golden, then remove to cool.
- Place the feta into a small baking dish, and lightly fork to loosen.
- Chop the garlic and sweet pepper and mix in to the feta along with a drizzle of honey. Place in the oven to bake for 20 minutes.
- Roughly chop the toasted pistachios in the Hand Blender chopping bowl and set aside.
- Add the spinach, rocket leaves, olive oil, chilli flakes, salt and pepper to the empty Hand Blender chopping bowl and blend to a smooth paste.
- Remove the feta from the oven and set aside to cool a little before mixing in the chopped pistachio nuts.
- Lightly butter the outsides of two slices of sourdough bread, or brush with a little olive oil. Place the bread butter side down onto the open sandwich cage.
- Generously spread the spinach paste over both slices of bread and squeeze over a little lemon juice.
- Spoon the feta mix on top of the spinach paste and close the cage for both sides to meet.
- Carefully place the cage into the toaster and allow to toast until golden brown.
- Once toasted and removed from the toaster, allow to cool for a minute as the inside may be too hot to bite into.
- Cut the sandwich in half and serve with a dressed mixed salad, cherry tomatoes and a chilled glass of wine, or iced soda water and a squeeze of lime.
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Top tips:
- Pistachio nuts give an extra crunch to the chewy sourdough. Pine nuts can also be used in place of the pistachio nuts.
- Try different breads, for example a pitta bread filled with the spinach and feta before toasting is another great option.
- Top Top Tip: If you find the toastie is a little too stuffed to fit into the toaster, once the sandwich is together and before you place it into the cage, squash it down between two pieces of greaseproof paper or kitchen roll. Remove the paper and quickly place the sandwich back into the cage and into the toaster slot.
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