Getting toasted
The world is literally your oyster when it comes to making toasted sandwiches.
From breads to fillings, pick your favourites and create. Use a toasted sandwich maker, or the
old-fashioned cook in a frying pan method.
If you can’t be bothered with DIY, try the options at various local eateries featured in Metropol.
The Fine Lion and BEERS Craft Brewery both made it into the finals of the recent Great NZ Toastie Takeover, with their entries pictured on this page. Here are some suggestions for making your own perfect toastie:
AVOID THIN BREAD
Thin bread doesn’t hold the filling in, or give you a crisp finish, so use medium thickness slices.
PACK THE SANDWICH FULL
If you want a good hit of flavour, pack your toastie full of fillings, especially cheese. You want the cheese to melt around the other ingredients and spill out the side to create a tasty cheese crust. Try Jarlsberg cheese, which has a sweet nutty flavour, melts beautifully, and is incredibly stretchy.
USE SEASONINGS
Throw in plenty of seasoning, herbs and spices, but go easy on the salt. Cheese and many meats already have enough salt in them.
IGNORE LEAKAGE
Cheese leaking out will grill, crisp up, and take on a more intense flavour that adds a new dimension to your toastie.
USE LOTS OF BUTTER/OIL
The perfect toasted sandwich
has a crispy outer shell. The best way to get it is to cover the outside well with butter or oil before toasting.
Image: BEERS The Meaty’Oaker. Image: NayHauss
