Monday, 16 November 2015

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 5/5

By Dr Jane Varney

Ham, swiss cheese, & spinach toasties
Serves 2

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4 slices sourdough spelt bread*
4 teaspoons butter
1 teaspoon dijon mustard
2 slices swiss cheese
2 slices leg ham
20g (1/2 cup) baby spinach leaves 


1. Preheat a sandwich maker
2. Spread 4 slices of bread with butter
3. Turn over 2 slices of bread and spread with mustard. Top with cheese, ham and spinach. Sandwich together with the remaining 2 slices of bread. Buttered sides should face out. 
4. Place sandwiches in the sandwich maker and cook for 2-3 minutes, or until bread is golden brown and cheese is melted. 


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