Every meal in spring should come with a sign "Insert greens here". A golden, pan-fried toastie oozing with cheese and jalapeno chillies can be stacked full of roasted broccoli and wilted kale, silverbeet or spinach, to become something almost good for you. OK, fine, add bacon or smoked ham to it as well - as long as you insert those greens.
500g broccoli, cut into small florets
4 tbsp olive oil
250g curly kale leaves (de-stalked)
8 thick slices dense sourdough bread
2 tbsp dijon mustard
1 avocado, peeled and roughly mashed
1 tbsp pickled jalapeno chillies, chopped
8 slices emmenthal, gruyere or fontina
1. Heat the oven to 200C. Toss the broccoli florets with sea salt, pepper and two tablespoons of olive oil and bake for 15 to 20 minutes or until soft.
2. Massage the kale leaves with one tablespoon of olive oil. Season well and add to the oven tray for five minutes or until wilted. Remove and roughly chop.
3. Arrange the bread on the bench, and spread four of the slices with mustard. Spread the remaining slices with crushed avocado.
4. Top the mustard with jalapeno chillies, kale and two slices of cheese. Pile the broccoli onto the avocado-topped slices, then gently press the two halves together.
5. Brush both outer sides of each sandwich with remaining olive oil and place in a heavy frypan over gentle heat. Fry for two minutes, then turn and fry the other side for three minutes or until golden outside and hot inside (use a flat saucepan lid to press the sandwiches down into the pan).
6. Cut each toastie in half and serve immediately.