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Croque Florentine Recipe

Croque Florentine
Source: olymel

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Ingredients

  • 4 cooked Toulouse sausages, thinly sliced
  • 1 cup (250 ml) bechamel sauce, cold
  • 1 cup (250 ml) cooked spinach (fresh or frozen)
  • 1 ½ cups (375 ml) grated mild cheddar
  • 4 slices multigrain bread, lightly toasted
PREP TIME
20m
COOK TIME
12m
TOTAL TIME
32m
YIELD
4

Instructions

  • Preheat oven to 400°F (200°C) and place rack in middle position.
  • Place the 4 slices of bread side by side on a baking sheet.
  • Spread half the bechamel on the bread slices.
  • Arrange the spinach and the sausage slices on top, overlapping then slightly.
  • Cover with the remaining bechamel and sprinkle with grated cheese.
  • Bake 12 minutes or until cheese is bubbly and is starting to colour.
  • Serve hot.

Dinner

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A recipe from olymel

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