with scallion and Ballymaloe relish
An easy cheesy meal featuring a melted cheese toastie with Ballymaloe relish and a bowl of warm soup.
Allergens
Utensils
Tags
Grated Cheese
50 grams
Mayo
2 sachet(s)
Ballymaloe Tomato Relish
1 pot(s)
Country Style Sliced Bread
4 slice(s)
Wild Mushroom Soup
1000 milliliter(s)
Scallion
2 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Butter
to taste
- Heat the soup per packet instructions.
- Trim the scallion and thinly slice.
- Spread mayo over two of the bread slices.
- Sprinkle the scallion, grated cheese and Italian cheese on top.
- Spread Ballymaloe relish on the remaining bread slices and pop on top of the cheese.
- Place a large pan over medium heat with a knob of butter.
- Once hot, add the toastie and cover with a lid.
- Allow the bread to toast and the cheese to melt, pressing down occasionally with a spatula or heavy-bottomed pan, 3-5 mins each side, adding more butter to the pan as necessary.
- Halve the toasties and plate up.
- Serve the warm soup alongside.
2813
kJ
Energy (kJ)
672
kcal
Energy (kcal)
32.7
g
Fat
16
g
of which saturates
69.7
g
Carbohydrate
13.1
g
of which sugars
6.4
g
Dietary Fiber
23.9
g
Protein
0
mg
Cholesterol
6.53
g
Salt
