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Recipes | 28 by Sam Wood
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Veggie-Packed Garlic Bread Toastie

By Georgia Bellas

Veggie-Packed Garlic Bread Toastie - I Quit Sugar
  • 2 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
Veggie-Packed Garlic Bread Toastie - I Quit Sugar

We’ve combined everyone's fave – garlic bread – with a toastie! Genius, right? Throw some crunchy broccolini and a little kale into the mix, and you’re well on your way to your 7–9 serves of veg a day.  

Servings: 2
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 1 tablespoon olive oil.
  • 1 bunch broccolini, sliced lengthways.
  • 1 cup kale, tough stalks removed, chopped.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 tablespoons unsalted butter.
  • 1 clove garlic, minced.
  • 4 slices sourdough bread.
  • 30 g grated Cheddar cheese.
  • 30 g grated mozzarella cheese.

Directions

1. Add oil to a medium skillet pan over a medium-high heat. Add in the broccolini and kale for cook for a further 4 minutes, or until you can pierce the broccolini with a fork. Season with a little salt and pepper and set aside in a bowl.
2. Combine butter and garlic and spread on one side of the bread slices. Place slices butter side down on the same pan used to cook the veggies. Distribute both cheeses between 2 of the slices, reserving half of the cheese. These will be the bottom slices of your toasties. Top with a layer of the veggie mixture, followed by the remaining cheese. Add the top layer of bread and cook the sandwiches on each side until the cheese melts, about 2 minutes on each side.
3. Slice sandwiches in half to serve.


Note

Gluten-Free Option: Use gluten-free bread in place of sourdough.

Dairy-Free Option: Use olive oil in place of butter and swap out cheese for ½ an avocado.

We’ve combined everyone's fave – garlic bread – with a toastie! Genius, right? Throw some crunchy broccolini and a little kale into the mix, and you’re well on your way to your 7–9 serves of veg a day.

Ingredients

  • 1 tablespoon olive oil.
  • 1 bunch broccolini, sliced lengthways.
  • 1 cup kale, tough stalks removed, chopped.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 tablespoons unsalted butter.
  • 1 clove garlic, minced.
  • 4 slices sourdough bread.
  • 30 g grated Cheddar cheese.
  • 30 g grated mozzarella cheese.

Directions

1. Add oil to a medium skillet pan over a medium-high heat. Add in the broccolini and kale for cook for a further 4 minutes, or until you can pierce the broccolini with a fork. Season with a little salt and pepper and set aside in a bowl.
2. Combine butter and garlic and spread on one side of the bread slices. Place slices butter side down on the same pan used to cook the veggies. Distribute both cheeses between 2 of the slices, reserving half of the cheese. These will be the bottom slices of your toasties. Top with a layer of the veggie mixture, followed by the remaining cheese. Add the top layer of bread and cook the sandwiches on each side until the cheese melts, about 2 minutes on each side.
3. Slice sandwiches in half to serve.

Note

Gluten-Free Option: Use gluten-free bread in place of sourdough.

Dairy-Free Option: Use olive oil in place of butter and swap out cheese for ½ an avocado.