Recipes from the heart, episode 18: Béchamel and Bolognese toastie

Recipes from the heart, episode 18: Béchamel and Bolognese toastie

2 slices bread
Butter, to taste
30g grated kefalogaviera cheese (15g for the béchamel, 15g for the toastie)
1 portion béchamel sauce
1 portion bolognese
Spinach leaves
Butter

Béchamel
10g butter
10g flour
150g mls full fat milk, at room temp
Pinch of nutmeg

To make the bechamel, heat butter until melted and add flour to cook out, slowly add the milk in increments while whisking until it thickens. Add nutmeg to taste and grated kefalogaviera cheese.

To assemble
Toast the bread smear with butter, add half the bechamel followed by the bolognese, grated cheese, remaining bechamel, spinach and buttered toasted bread on top. Enjoy!

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