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What with the current working from home, and the encoldening of the days, the old toastie maker is seeing some action.
Currently enjoying cheddar with chilli, and a smear of mango chutney. Gis ya recipes.
Mature chedder and salsa.
The cheapest, fattiest, sliced chopped pork. Makes the worlds best toasties.
Cheese and haggis.
banana and nutella
Cheese, corned beef and white onion.
Wensleydale cheese and onion. Nice and simple.
Cheese, tomato and red onion slices. Lots of butter on both sides of the bread of course.
Baked bean and cheese
Cheese, onion and brinjal pickle
Toasted sandwiches are great!
The faff of cleaning the sandwich maker after outweighs the greatness though! 🙂
Could I introduce you to our latest culinary discovery....
One of those things that you laugh mockingly at and snort with derision at what a ridiculous idea it is....
Right up until the point when you try them. They toast the bread and sort of half-melt the cheese so it doesn't reach the molten lava stage of the heating process. And none of the mess. You just run them under the tap afterwards
They're ace. Seriously.. they're literally a couple of quid. Give them a go
Love a toastabag. Pain in the arse to clean if you overcook it though.
Turning them inside out without tearing them is an art form.
Marmite and mature cheddar.
It's the bomb 👌
I'm not getting the mess thing TBH, half the time the (non-stick) plates in our toastie maker barely need a wipe, never mind a wash.
Don't forget to butter the outside, keeps it nice and crispy and golden brown. Makes even more of a mess though!!
And I'm not a fan of buttering the outside, cos then you've essentially got a fried bread sandwich, not a toasted sandwich.
Different strokes for different folks though.
No, I'm a convert to buttering.
And in perfect timing:
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Simple cheese, tomato and ham for me. The tomato is always hotter than the surface of the sun, though!
How does everyone feel about the Heinz tomato soup accompaniment for dunking?
The lunch of champions!
How does everyone feel about the Heinz tomato soup accompaniment for dunking?
Naturally.
Sometimes Oxtail.
Aye, soup is a fine accompaniment.
Cheap Tefal non stick frying pan for toasties, nae mess.
Haggis cheese and chorizo. Oaft.
Add some peanut butter to that banana and Nutella - after ride recovery food!
Cheese and samosa is very nice.
Cold leftover burger cut in half horizontally, with cheese and tomato sauce was alright.
Cheese, srichacha and peanut butter is nice too.
Cheese, srichacha and peanut butter is nice too
I'm strongly in favour of all those individual constituent parts, but sceptical if they'll work alongside one another. It's lunchtime now so I'm going to go and try it in the name of research.
Lived off them since working from home started, red onion relish, flavoured chicken and cheese. Every single day, the George is getting more use than ever before. Never thought I'd miss the work canteen so much. Agreed that it only needs a quick wipe, very little fuss.
Had posh brie with ham, black pepper and sun dried toms yesterday, dipped in a bowl of tomato and basil soup.
My kind of soup and a sandwich.
Cheese, srichacha and peanut butter is nice too.
May I suggest a pregnancy test might be in order?
Cheese, tomato, salad cream and black pepper. Food of the gods.
We have a Breville one bought as a wedding present in 1990 and its been used weekly since. It takes up to 8 slices of bread and seals the edges to the toasties.
Bread is always buttered on the outside and my best filling has to be red Leicester cheese, chunks of corned beef and Branston pickle.
Still the go to snack after a wet, cold, windy day out in the hills
Cast iron grill pan for toasties. Everything tastes better with lines burnt into it, and it's compatible with your oddly-shaped hipster bread.
And I’m not a fan of buttering the outside, cos then you’ve essentially got a fried bread sandwich, not a toasted sandwich
Eh? Only if you use a ridiculous amount of butter, otherwise it just helps crisp the outside a bit more.
Current favourite is the cheese (mature cheddar), baked bean (just a few, don't overload it) and tobasco.
Cheese, srichacha and peanut butter
That is tickling my tastebuds!
Cheese, srichacha and peanut butter is nice too
I agree with...
I’m strongly in favour of all those individual constituent parts, but sceptical if they’ll work alongside one another. It’s lunchtime now so I’m going to go and try it in the name of research.
That's tomorrow's lunch sorted
Pressure's on, but try the cheese, srichacha and peanut butter combo and thank me later
I've discovered that mayo works really well on the outside. Easier to spread than butter and adds a bit of a tang. On the inside, pulled pork and BBQ sauce with a bit of cheese for me today.
Cheddar
Harissa
German Sausage
DONE!
How does everyone feel about the Heinz tomato soup accompaniment for dunking?
You can **** right off with that vial stuff.
Brie and chorizo chunks (we use a George Foreman grill - just wipe off if there is any seepage)
heat toastie machine first and a small bit of butter spread onto the cooking plates in the machine works well.
toastie machine good for cooking home made waffles as well, buttering the machine as above first
sliced mars bar goes well as a sweet option
vial stuff
That the Big Pharma version?
Sticking with the cheese theme, Scandi inspired cheese and marmalade here, partial to a double gloucester myself...
Epic, especially if you had a few too many beers on the sofa the previous night. Bacon and just the right kind of cheddar here; sweet option is banana and mars bar.
A potentially challenging question though... what's everyone's thoughts on the toastie machine (toastie ends up as sealed triangles) vs grilled sandwich machine with flat sides (toastie ends up as two slices of toast outside molten contents?
For me it's the triangular toastie machine every time, even though the cleanup is a b*gger
Pressure’s on, but try the cheese, srichacha and peanut butter combo and thank me later
I'll salute you now colonel, that's amazing. I don't understand how it works, but it works.
Now I've eaten it I do feel a little bit Elvis-near-the-end. This afternoon will be a struggle not to go and make another one.
Castiron pans for gourmet. Breville for dirt.
Strong cheddar mixed with gruyere for stringyness.
I can do a runny egg toast in the breville but i've just ordered a new one so will have to adjust the times.
Marshmalow and nutella is epic also.
Ours is a panini maker with sort of corrugated plates that push together. Annoying to clean.
Triangle breville one is the best but I killed it repeatedly making cheese, hot sauce and tinned spaghetti dirt food masterpieces.