Name: Bolognese and Parmesan Toasties
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 4 slices sourdough bread; ⅔ cup store-bought (or leftover) bolognese sauce; 50 grams sliced parmesan; 2 teaspoons finely chopped fresh oregano; rocket dressed with olive oil and balsamic vinegar (to serve)

Bolognese and Parmesan Toasties

Fight food waste with this tasty lunch idea.

Crisp and golden on the outside, jam-packed on the inside.

A great way to use up any leftover bolognese and create a quick dinner or lunch idea.

Looking for more fancy sandwich ideas?

Looking for more bolognese recipes?

Ingredients

4 slices sourdough bread

⅔ cup store-bought (or leftover) bolognese sauce

50 grams sliced parmesan

2 teaspoons finely chopped fresh oregano

rocket dressed with olive oil and balsamic vinegar (to serve)

Method

1.Lightly butter 4 slices of sourdough bread.

2.Place two slices, buttered-side down, on a board; divide bolognese, parmesan and oregano between slices. Season.

3.Sandwich with remaining bread, buttered-side up.

4.Toast in a sandwich press for 4 minutes or until golden and heated through.

5.Serve with rocket (arugula) dressed with olive oil and balsamic vinegar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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