Toast without using the toaster - Oliehoorn inspiration

As the snowflakes continued to swirl down last week. Today we throw in a recipe for this lovely winter day. The pantosti with Swiss mountain cheese and spinach will warm you up. And the chef's secret is that the sandwich is extra crispy by smearing it with mayonnaise before baking. Did you already know this lifehack?

Ingredients for the pantosti with spinach and emmental

2 slices of bread
1 tbsp cream cheese light
40 grams of emmental
50 grams of spinach, finely chopped
1 scallion
Pepper and salt to taste
1 garlic clove
2 tbsp Oliehoorn-mayonnaise
25 ml Oliehoorn-curry

Here's how to make it

Chop the spring onion and then fry it with the spinach spring onion in a pan. Add a pressed clove of garlic and fry the mixture for a few minutes until the spinach has shrunk.
Mix the cream cheese and emmental cheese into the spring onion and spinach and sauté briefly so that the cheese melts. Keep stirring so it doesn't brown but the cheese does melt. Season high with salt and pepper.
Spread one of the slices of bread with mayonnaise and place the mayonnaise side in the pan, place the cheese-spinach mixture on top and the other slice of bread on top. Spread the top of this with mayo. Put the lid on the pan so the sandwich can get completely hot.
Turn the sandwich over and then let that side turn a nice golden brown as well. Serve with curry.