Being an absolute food lover, I can’t help myself but indulge my stomach with… everything I can, really. Whilst I am always trying to keep a healthy diet, food will always be my main guilty pleasure and I do hope that my husband will be a gourmand that will appreciate the unusual meals that will never miss from our fridge.
I love spending time in the kitchen – it makes me feel like a woman more than wearing perfume and high heels does… but then again, nobody forbade Chanel No.5 in the kitchen :). Nevertheless, there is a unique pleasure in those moments when you’re waiting for someone to taste the meal you prepared for them or when you’re trying it yourself over a glass of good wine. This is why I decided to share with you the recipes I am constantly discovering and experimenting with.
This one I recently found on the internet and it caught my attention instantly as it has avocado and spinach in it, which are some of my favourites foods. Seeing them together in what was called “a sandwich that takes only 15 minutes to prepare” definitely made me try out the recipe.
You will need:
- 2 slices of bread
- 2 slices of cheddar cheese (I used soft cheese instead)
- 1/4 avocado (sliced)
- 2 teaspoons of pesto
- 2 spoons of Feta
- olive oil (only if wanted)
Here is how you do it:
Spread a teaspoon of pesto on each slide of bread. Whilst I used a dark rye bread with seeds, it is really up to you whether you want it white or dark, with seeds or without. Place a slide of cheddar cheese on one of the bread slices and follow with avocado, Feta cheese, spinach and the second slice of cheese. Well, I chose to do it a bit differently as I am not a big fan of cheddar cheese. What I did instead was spreading some soft cheese with onion on the pesto. I am sure the original recipe is better but I cannot deny how perfectly well did the soft cheese fit in this cocktail of tastes.
One way or another, cover the entire thing with the second slice of bread and add the sandwich to a heated pan. Again, whether you want to add olive oil or not is entirely up to you. My pan doesn’t burn the food even if it’s cooked without oil and I rarely love my food to have oil in it, to be honest. Therefore, I used none but the oily consistency of pesto was just enough.
(bought at Borough Market. Oh, and make sure your buy avocados that are already ripe and ready to eat. If unsure, ask someone from the store/market.)