By Julia Horsfall
Gooey veg toasties
4 steps
Prep:20minCook:30min
Updated at: Thu, 02 Oct 2025 21:29:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories380.6 kcal (19%)
Total Fat24.1 g (34%)
Carbs39 g (15%)
Sugars6.8 g (8%)
Protein5.1 g (10%)
Sodium621.9 mg (31%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
300gSweet potato
large, scrubbed clean and cut into 3mm slices
1 ½ Tbspolive oil
red onion
large, cut into 10 wedges
1 Tbspbalsamic vinegar
4Sundried tomato in oil
roughly chopped, plus 1tbsp of the oil
80gcavolo Nero
leaves roughly torn
2 Tbspchilli mayo
or garlic mayo
2 Tbspdairy free spread
120gvegan cheddar
grated
4slices of sourdough
Instructions
Step 1
Preheat the oven to 220C, gas mark 7. Toss the sweet potata slices with 1 tbsp oil and spread out over a large nonstick baking tray; roast for 5 minutes, then turn over. Toss the onion wedges with the remaining 1/2 tbsp oil and the vinegar, then add to the baking tray. Season and roast for a final 15 minutes.
Step 2
Meanwhile, in a large frying pan, heat the 1tbsp sun-dried tomato oil. Fry the tomatoes and cavolo nero for 4-5 minutes, stirring, until the greens have wilted. Tip into a bowl and wipe out the pan.
Step 3
To assemble the sandwiches, spread the mayo on one side of each sourdough slice and the dairy-free spread on the other. Or one slice, mayo side up, layer 1/2 the onion, sweet potato, cavolo nero and tomatoes; pile 1/2 the grated cheese alternative on top. Finish with another slice of sourdough (mayo facing down). Repeat to create two sandwiches.
Step 4
Return the pan to a low heat. Put the sandwiches in the pan. Cover with a sheet of baking parchment and put a plate on top with a heavy pan or weight on it to weigh it down. Fry for 5 minutes, then turn the sandwiches and cook in the same way for another 5 minutes or until golden and gooey. Cut each in 1/2 and serve immediately.
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