Garden Herb Tomato and Cheese Toastie
I was going to a matinée at our local cinema, so I needed something simple, tasty and quick to prepare for lunch. I fancied a sarnie, but I was out of bread, so I thought it would have to be something else, until I stumbled upon this on Jamie Oliver’s Instagram page! The beauty of this is that this the whole sandwich is even faster than making this other easy Flatbread, and that it all cooks in one single pan! I only had to reduce the quantities, add a couple of cheeses, fresh herbs and from my garden, and had this absolutely scrumptious Garden Herb Tomato and Cheese Toastie in the sun, before leaving! A new favourite!
1/2 tablespoon unsalted butter
2 heaped tablespoons strong white flour
1/2 teaspoon baking powder
1 1/2 heaped teaspoon plain yoghurt
3 tablespoons to 1/4 cup water
6 beautiful, ripe Cherry Tomatoes
1/4 orange or red bell pepper, rinsed
30 grams/1 ounce Feta cheese
4 large leaves fresh mint
In a small, nonstick frying pan or skillet, melt butter with a drizzle of olive oil over medium-high heat.
Meanwhile, combine strong white flour, baking powder and salt in a medium bowl. Give a good stir. Add plain yoghurt and water, stirring with a fork until mixture’s consistency is slightly thicker than a pancake batter’s.
Once the butter is just foaming, spoon batter in the hot pan, spreading it out into a large, thick enough circle. Let it cook, about 3 minutes.
In the meantime, halve Cherry Tomatoes and seed and chop bell pepper.
Once the flatbread is mostly cooked, scatter halved Cherry Tomatoes and chopped bell pepper on one side. Grate Parmesan generously on top, and crumble in Feta Cheese. Finely chop mint and Basil, and sprinkle on top.
Fold over the empty side of the flatbread, and cook one minute more. Flip sandwich on the other side and cook, another minute.
Cut Garden Herb Tomato and Cheese Toastie in half, and enjoy immediately, with lettuce.
