Lunch Cheesy Spinach Melts

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs lemon
• 50g cheddar
• 10g country seasoning
• 100g baby spinach leaves
• 600g sourdough baby baguettes
• 15ml olive oil
• 15ml plain flour
• 80ml (⅓ cup) milk
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the grill to medium-high. Line an oven tray with foil. Thinly slice the spring onion. Cut half the lemon* into wedges. Coarsely grate the cheese. Combine the cheese and half the country seasoning* in a bowl.
2. Step 2 — Cook spinach
   Heat a generous drizzle of olive oil in a medium saucepan over medium-high heat. Cook the spring onion, stirring, for 30 secs or until slightly softened. Add the spinach and 1½ tbs water, cover and cook for 1-2 mins until the spinach is wilted. Add 1 tbs plain flour, reduce the heat to medium and cook, uncovered, stirring, for 1-2 mins until the flour is golden.
3. Step 3 — Make sauce
   Gradually add 80ml (⅓ cup) milk to the spinach mixture, stirring constantly to prevent lumps forming (see Kitchen 101). Bring to a simmer and cook, stirring, for a further 3 mins or until thickened. Stir in 1 tsp dijon mustard. Remove the pan from the heat.
4. Step 4 — Grill melts
   Cut the baguettes in half. Put on the lined tray, cut-side up, and grill for 2-3 mins until lightly toasted. Top the baguettes with the creamed spinach and scatter over the cheese mixture. Grill for 5 mins or until the cheese is melted and golden.
5. Step 5 — Serve up
   Divide the cheesy spinach melts among plates and serve with the lemon wedges for squeezing over. Enjoy!
6. Step 6 — Kitchen 101
   The trick to a silky smooth sauce is to add the milk gradually while stirring continuously. Add a little milk and stir until smooth, then add a little more. Continue stirring and adding small amounts until fully combined.

Allergens

Gluten, Wheat, Milch, Sulfit, Sojabohnen