Italian-Style Cheesy, Capsicum Toasties

Prep: 8mins
Cook: 2mins
Servings: 2
Italian-Style Cheesy Capsicum Toasties Image

Ready in under 10 minutes, lunch just got interesting. Artichoke, spinach and bocconcini layered with red capsicum dip and sandwiched between Helga's Sourdough bread.


  • 4 slices Helga’s Sourdough Bread
  • 20g butter, softened
  • 1/3 cup (90g) red capsicum dip
  • pinch chilli flakes
  • 2/3 cup (120g) marinated artichokes, sliced thickly 
  • 30g baby spinach leaves
  • 140g bocconcini, torn


  1. Lay a sheet of baking paper on a chopping board; top with bread slices. Spread slices with butter. Turn 2 slices so buttered side faces down; spread with dip and sprinkle with chilli flakes. Top with the artichoke, spinach and bocconcini. Sandwich with remaining bread slices, buttered-side up.
  2. Preheat a sandwich press. Toast sandwiches in hot sandwich press for 2 minutes or until golden and crisp.

Swap: Use pesto instead of capsicum dip and baby rocket leaves instead of baby spinach.