Toasty Obsession

Like many others growing up in the UK - for me, sandwiches are a big part of my life. We are a nation, somewhat built on sandwiches. It makes sense, ever since the 17th century Earle of Sandwich proliferated his ability to gamble, by having slices of steak served up betwixt two hunks of bread, the sandwich was as popular then, as it is today - It's quite possible to imagine the parents of teenage boys, delivering evenly cut cheese sandwiches to them, while they game online, aiding their continued play, just as the Earl desired 300 odd years ago.

Sandwiches though, are not just the exclusive lunch time go to of the Brits - sandwiches are consumed as pitta pockets, stuffed with roast lamb and tzatziki - as tortilla wraps with spiced chicken, salsa and guacamole - folded with passata and four cheeses - Sandwiches, devoured daily on all four corners of the world, and even in space (crumb free, of course).

Today's entry is dedicated to a variation of the sandwich - the toasty. It occurs to me that a toasty maker - is not something a home misses, until you finally have had one. I used to waste my time, heating a pan on the stove, gently bringing it to a temperature I thought wouldn't instantly cremate the bread, and flip....manually. The toasty maker changes everything, two pre-heated plates toast to perfection every time, at least for the life of the machine. As the machine ages, it absorbs the flavour of thousands of cheese toasties, smothered in butter, or flavoured oils - and becomes irreplaceable - lined with a patina only time can create.

In a home with a toasty maker, the toasty doesn't stay a treat for long. Indeed, once perfected, it becomes a necessity, then it becomes and obsession. Some delight in the simple - cheese, butter. But there is no limit to the toasty makers ability to toast. It starts with adding ham, yum. Then a bechemel, to create a croque monsieur - add an egg madame, now we're getting somewhere.

Before-long, you might find yourself going out and sourcing ingredients, just to make a toasty - fine cheese and meats - interesting artisan condiments - truffles! You buy toasties at street food markets hoping to gain some insight, or trick of delight form those who are trying to make a living from your obsession. Have a go at making rainbow toast, where you add food colouring to grated mozzerella, layer in sections, toast, then pull apart to reveal the magic. Before-long, you might find yourself going out and sourcing ingredients, just to make a toasty - fine cheese and meats - interesting artisan condiments - truffles! You buy toasties at street food markets hoping to gain some insight, or trick of delight form those who are trying to make a living from your obsession.

As with all things, the sandwich comes full circle and you may find yourself gambling with ingredient combinations that might not go well together - you might even try it, without cheese.

Remember, when you are no longer having fun making and eating toasties, it's time to stop. Until that day comes, rest assured that there are many sandwiches out there which would lend themselves well to the toasty domain.

Below is a recipe for Pepperoni pizza toasty, whether it begins, or fuels your toasty obsession, I hope you enjoy it.

For one person:

Two slices of quality bread (the thickness of which will depend on what you are using to make it - but remember, too thick and the cheese might not melt)

1 tbsp of passata: if you make it at home with loads of extra vegetables, you can trick your children and guests and self into being healthier.

Cheese - amount and variety optional. I use a quality mature cheddar from the local cheese shop - I grate it, as this lends well to even distribution and melting. This would also work very well with a few slices of fresh mozzerella.

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Butter - spread evenly over the outside of the bread. For a healthy alternative, drizzle some olive oil instead.

2/3 leaves of fresh basil.

3 slices of pepperoni.

a grind/pinch of sea salt and black pepper

Method:

Butter or oil the outside of the bread.

Spread the passata onto the inside of one slice.

grate the cheese and layer evenly over the bread.

place sliced pepperoni and basil onto cheese.

cover with bread and place into preheated pan or toasty maker.

cook until golden brown ( flipping once if using a pan).