Making an event of sandwiches since the 1920s, the toastie maker is a lunch game-changer. Here’s how to make more of yours
There’s nothing wrong with a cheese sarnie. In fact, there’s plenty that’s right about it, but a crispy, golden, oozing cheese toastie? Now that’s a lunch to look forward to. But if you’ve never considered much more as a toastie filling than cheese (or cheese and ham if you’re feeling adventurous) you’re definitely missing out. Here are a few toastie fillings we have tried and loved. Drag out your toastie maker from the back of the cupboard, or simply fry on both sides in a frying pan. However you toast your toasties, there’s a whole new world of hot lunches waiting for you…
Beans in Toast
Yep. IN toast. An inside out twist on beans on toast, simply fill your slices of bread with beans and perhaps a dash of Worcestershire sauce. Comfort on a plate.
Chilli and cheese
An excellent use for a small amount of leftover chilli con carne, this works equally well with veggie chilli, too. Make it vegan by simply leaving out the cheese. Excellent dipped in sour cream.
Butternut squash, bacon and gorgonzola
Roast the butternut squash and fry the bacon then assemble and sprinkle gorgonzola on top before toasting.
Pizza toastie
This works like a folded pizza, with the bread working as a dough ‘case’ you can hold easily. Just spread tomato sauce or passata on the bread slices, top one with whatever toppings you like on a pizza, close and toast.
Festive toastie
Stilton and cranberry sauce is simple but delicious. If you like, you can add turkey and stuffing, sliced sprouts, and any other Christmas fare you like.
Tapas toastie
A bit of Spanish sunshine in sarnie form. Manchego, chorizo slices and, if you like, a couple of anchovies, one or two roasted red peppers from a jar and perhaps an olive or two on the side.
Mushroom and gruyere
Lots of sliced mushrooms, fried in a little garlic and butter, go beautifully with gruyere cheese.
Ploughman’s toastie
Cheese paired with thinly sliced apple or pear. Such a good combo, we’re amazed it doesn’t happen more. Works well with a good strong cheddar and a bit of chutney on the side.
Spag Bol toastie
Yes, we are double carbing. Nothing wrong with that. Another excellent way to see off leftovers too. Snip the cooked spaghetti up a bit, top with some of the Bolognese sauce and a few cubes of mozzarella. If you want to be posh, sprinkle some grated parmesan on the outside of the buttered bread once it’s toasting.
Don’t forget dessert
Nutella, sliced banana and mini marshmallows. Utterly childish. Utterly delicious.
The waffle toastie with creamed mushrooms pictured above is from Happy Vegan Comfort Food by Karoline Jönsson (Pavilion Books). Photography: Karoline Jönsson. It’s just one of the recipes in our feature, Comfort Lunches, which you can find in our January issue, on sale now.
