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Vegetarian croque-monsieur


  • 8 slices wholegrain sandwich bread
  • 4 tbsp sun-dried tomato pesto (Ogygia)
  • 2 Portobello mushrooms, sliced
  • 4 thick slices grilled aubergine
  • 2 tbsp light spread (Eviva)
  • 4 slices vegetarian Cheddar
  • Fresh seasoning
  • Paprika
  • Mixed salad leaves for garnish


Cut the stems off the mushrooms and cook in the viva spread on both sides until tender. Season the vegetables with salt and pepper. Spread the bread with the sunflower spread and make up sandwiches with the red pesto, grilled vegetables and cheese, press slightly. Melt extra vegetable fat in a pan and shallow fry the sandwiches on both sides until crispy, golden and cheese is melted. Serve whilst still hot sliced, sprinkled with paprika and accompanied with a crisp salad.

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