Cheesy Lamb Bolognese Sourdough Melt

• In a small bowl, combine softened butter with 
half of the garlic. 
• Season with salt and pepper, then set aside. 

• Heat a large frying pan over high heat. Cook 
lamb mince (no need for oil!) and onion 
breaking up with a spoon, until just browned,  
3-4 minutes.
• Reduce heat to low, then add tomato paste, 
tomato & herb seasoning and the remaining 
garlic, then cook until fragrant, 1-2 minutes.
• Add the water, stirring to combine. Simmer until 
slightly thickened, 1-2 minutes. 

• Spread half the sourdough slices with 
plant-based basil pesto, then layer with lamb 
bolognese and Cheddar cheese. Top with a 
second sourdough slice.
• Generously spread the outside of the toastie 
with garlic butter.
• Toast each sandwich in a sandwich press or 
frying pan until golden on each side.
TIP: Adding butter to the outside of the toastie will 
make it crispy.

• In a large bowl, combine baby spinach leaves, 
cucumber and balsamic & olive oil dressing 
(see ingredients). Season to taste.