Gooey veg toasties

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.