Smoky, garlicky, cheesy. It's the winter toastie you’ll want on repeat!
Glistening with oozy mozzarella, but not just any mozzarella, our award-winning Wood Smoked Buffalo Mozzarella.
We recommend adding a swipe of mustard for extra punch! Not a cavolo nero hero? You can swap it out for any other winter greens to your liking — think silverbeet, rapa, or even baby spinach.
2 x Wood Smoked Buffalo Mozzarella 100g, sliced
8 slices Sourdough Bread
2 Tbsp Butter, softened
1 Tbsp Extra Virgin Olive Oil
2 Garlic cloves, finely chopped
1 bunch Cavolo Nero, leaves stripped off the stem and roughly chopped
1 Lemon, juiced
Dried Chilli flakes & Sea Salt, to season
1 Heat olive oil in a pan over medium heat.
2 Add cavolo nero and cook for 3–4 minutes until wilted.
3 Add garlic and cook for a further 1-2 mins until golden. Season.
4 Butter one side of each bread slice.
5 Place half the slices butter-side down and layer with cavolo nero and mozzarella.
6 Season with sea and chilli. Top with remaining bread, butter-side up.
7 Cook in a sandwich press or frying pan until golden and cheese is melted, pressing the toastie gently to help the mozzarella melt evenly.
