Baked Sandwiches with Farmer’s Cheese, Spinach and Garlic Recipe
Baked sandwiches are a classic Polish supper – quick, warm and filling. In this version, instead of ham and yellow cheese we use farmer’s cheese and spinach with garlic, making the dish lighter but still very satisfying. It’s a good way to sneak spinach to children in the form of “oven toasts”.
These baked sandwiches turn simple pantry ingredients into a warm, comforting meal with a pleasantly garlicky, spinach-filled topping. Using farmer’s cheese keeps them lighter than classic ham-and-cheese toasts while still being very satisfying.
Chef's tips
Make sure the spinach is well drained so the topping doesn’t make the bread soggy. If the mixture seems too runny, add a little more farmer’s cheese or even a spoonful of breadcrumbs to thicken it.
How to serve
Serve straight from the oven with a crisp salad or fresh vegetables on the side. They also work well as a warm snack for gatherings – cut the sandwiches into smaller pieces and serve on a platter.
Ingredients
- wheat or rye bread preferably slightly stale - 6 slices
- semi-fat farmer’s cheese well mashed - 200 g
- fresh or frozen spinach baby spinach leaves or chopped frozen spinach - 100 g
- garlic finely chopped or grated - 1 clove
- egg to bind the mixture - 1 piece
- oil for sautéing the spinach - 1 tablespoon
- cheese optional, for sprinkling on top - 40 g
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top–bottom heat). Line a baking tray with baking paper.
- If using fresh spinach, rinse and dry it. If using frozen spinach, defrost it and squeeze out excess water.
- In a pan, heat the oil or butter over medium heat. Add the garlic and fry for about 30 seconds, stirring, until very fragrant but not browned.
- Add the spinach. Fry for 2–3 minutes, until fresh spinach wilts or frozen spinach is fully thawed and excess moisture evaporates. Lightly salt and set aside to cool.
- In a bowl, mash the farmer’s cheese with a fork. Add the egg, cooled spinach with garlic, salt and pepper. Mix thoroughly until you get a thick paste.
- Arrange the bread slices on the tray. Spread each slice with a portion of the cheese–spinach mixture in an even layer.
- If using yellow cheese, sprinkle it over the top of the sandwiches.
- Place the tray in the preheated oven and bake for 8–10 minutes, until the edges of the bread are golden and the topping is lightly browned.
- Serve the hot sandwiches immediately after taking them out of the oven.
Storage
Najlepiej smakują świeżo po upieczeniu. Jeśli zostaną, przechowuj w lodówce do następnego dnia i podgrzej krótko w piekarniku lub na suchej patelni, aby chleb znów był chrupiący.
