Toasted Cablanca sandwich

Toasted Cablanca sandwich
Toasted Cablanca sandwich
Dutch inspiration

A creamy toasted cheese sandwich, with grilled courgettes and a touch of fresh crunchy basil; perfect for a comforting lunch or a light dinner.

Lunch/snack for 4 persons
about 15 minutes
  • 1 courgette (about 200 g/7oz)
  • 1 tbsp olive oil
  • 2 fresh basil sprigs
  • 4 slices Cablanca goat’s cheese
  • 8 slices (wholewheat) bread
  • 8 tbsp tomato ketchup
  • Preheat the grill.
  • Cut the courgette into 24 slices. Brush both sides with olive oil and grill for 34 minutes on each side until golden brown.
  • Pick the basil leaves off the sprigs and chop the stalks.
  • Spread the bread slices on one side with tomato ketchup. Put 4 slices, ketchup side up, on a work surface and cover with the grilled courgette. Scatter the chopped basil stalks and some black pepper on top. Follow with a slice of cheese and some basil leaves. Place the remaining slices of bread, ketchup side down, on top.
  • Toast the sandwiches until golden brown. Halve them diagonally and serve hot!
You can also fill this sandwich with grilled peppers and/or aubergine.
* Also tastes great with Garlic cheese.
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Find more recipes on www.orangewindmillcheese.com