Toast without using the toaster iron

Ingredients for the pantosti with spinach and emmental

• 2 slices of bread
• 1 tbsp cream cheese light
• 40 grams of emmental
• 50 grams of spinach, finely chopped
• 1 scallion
• Pepper and salt to taste
• 1 garlic clove
• 2 tbsp. Oilhorn mayonnaise
• 25 ml Oilhorn curry

Here's how to make it

1. Chop the spring onion and then fry it with the spinach spring onion in a pan. Add a pressed clove of garlic and fry the mixture for a few minutes until the spinach has shrunk.
2. Mix the cream cheese and emmental cheese into the spring onion and spinach and sauté briefly so that the cheese melts. Keep stirring so it doesn't brown but the cheese does melt. Season high with salt and pepper.
3. Spread one of the slices of bread with mayonnaise and place the mayonnaise side in the pan, place the cheese-spinach mixture on top and the other slice of bread on top. Spread the top of this with mayo. Put the lid on the pan so the sandwich can get completely hot.
4. Turn the sandwich over and then let that side turn a nice golden brown as well. Serve with curry.

Enjoy!