10 Game-Chang­ing Tasty Toasties

En­joy homemade sand­wiches with­out bust­ing the bud­get or de­rail­ing your healthy-eat­ing goals

Women's Weekly (Malaysia) - - LIVING -

AUSSIE TOASTIE

Prep 10 mins | Cook 25 mins | Serves 4

2 tb­sps olive oil + 4 hash browns + 4 beef ba­con + 4 eggs + 4 burger buns + 30g but­ter + 4 slices cheese + ½ cup tomato sauce Heat oil in a pan on medium heat. Add hash browns; cook for 3 mins each side. Drain on paper tow­els. Add ba­con; cook for 3 mins each side. Cook eggs to your lik­ing. Pre­heat a sand­wich press. But­ter both sides of buns. Top bases with cheese, ba­con, an egg and a hash brown. Top with tomato sauce and re­main­ing bun. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 3 mins or un­til heated and toasted.

MEX­I­CAN TOASTIE

Prep 10 mins | Cook 10 mins | Serves 4

4 large our tor­tillas + †⁄ˆ cup may­on­naise + 1 av­o­cado, mashed + 4 ice­berg let­tuce leaves, shred­ded + 1 red onion, thinly sliced + ¼ cup pick­led jalapeño pep­pers, drained + 2 cups cooked skin­less shred­ded chicken + †⁄ˆ cup taco sauce + †⁄ˆ cup sweet chilli sauce + ‰⁄ˆ cup grated four-cheese mix + corn chips, to serve

Pre­heat a sand­wich press. For each wrap, place a tor­tilla on a clean work sur­face. Spread with 1 tbsp may­on­naise, a quar­ter each of av­o­cado, let­tuce, onion, jalapeño pep­pers, chicken, taco sauce and sweet chilli sauce. Sprin­kle with cheese. Roll up to en­close ’lling. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 4 mins or un­til heated and toasted. Cut in half. Serve with corn chips.

ENGLISH TOASTIE Prep 10 mins | Cook 15 mins | Serves 4

4 sausages, but­ter ied + 4 English mu ns, split + ⁄ cup Branston pick­les, plus ½ cup ex­tra, to serve + 125g grated vin­tage ched­dar cheese + 2 tb­sps chopped at-leaf pars­ley leaves Heat a small fry­ing pan on medium heat. Cook sausages for 3 mins each side or un­til cooked. Pre­heat a sand­wich press. For each toastie, place a mu€n base on a clean work sur­face. Spread with a quar­ter of pick­les. Top with a sausage, a quar­ter of cheese and a sprin­kle of pars­ley. Top with re­main­ing mu€n. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 3 mins or un­til heated and toasted. Cut in half. Serve with ex­tra pick­les.

MEDITER­RANEAN TOASTIE Prep 15 mins | Cook 10 mins | Serves 4

4 large pita bread + Š⁄ cup green olive dip, plus ex­tra, to serve + 60g baby spinach and beet­root leaf salad mix

+ 1 cup roasted red cap­sicums, drained and chopped + 425g can tuna in oil, drained + 125g feta, sliced + 1 tbsp olive oil + lemon wedges, to serve Pre­heat a sand­wich press. For each toastie, place a piece of bread on a clean work space. Spread with a quar­ter of olive dip. Top with a quar­ter each of salad mix, red cap­sicum, tuna and feta. Driz­zle with oil. Roll up to en­close Žlling. Se­cure with un­waxed kitchen string. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 4 mins or un­til heated and toasted. Cut in half. Serve with lemon wedges and ex­tra dip.

TURK­ISH TOASTIE Prep 15 mins | Cook 20 mins | Serves 4

1 tbsp olive oil + 1 onion, ­nely chopped + 1 clove gar­lic, crushed + 400g minced lamb + 3 tb­sps ground cumin + 2 tsps ground co­rian­der + 1 Turk­ish bread, cut into 4 + Š⁄ cup hum­mus + 125g haloumi, thinly sliced + 1 tomato, sliced + 225g can beet­root, sliced, drained + 1 cup baby rocket leaves

Heat oil in a fry­ing pan on medium heat. Cook onion and gar­lic for 2 mins or un­til browned and soft. Add minced lamb; cook, stir­ring to break up any lumps, for 5 mins or un­til browned. Add cumin and co­rian­der; cook and stir for 30 secs or un­til fra­grant. Pre­heat a sand­wich press. For each toastie, place a bread base on a clean work sur­face. Spread with a quar­ter of hum­mus. Top with a quar­ter each of mince mix­ture, haloumi, tomato, beet­root and rocket leaves. Top with re­main­ing bread. Re­peat to make 4 in to­tal. Cook in a sand­wich press, in batches, for 4 mins or un­til heated and toasted. Cut in half.

FRENCH TOASTIE

Prep 10 mins | Cook 10 mins | Serves 4

4 crois­sants, split + 2 tb­sps Di­jon mus­tard + 50g baby rocket leaves + 120g thinly sliced lean ham + 4 eggs, soft-boiled, sliced + 125g oven-baked triple cream brie, thinly sliced + oven-baked French fries, to serve

Pre­heat a sand­wich press. For each toastie, place a crois­sant base on a clean work sur­face. Spread with mus­tard. Top with a quar­ter each of rocket, ham, egg and cheese. Top with re­main­ing crois­sant. Cook in sand­wich press, in batches, for 5 mins or un­til heated and toasted. Serve with French fries.

ASIAN TOASTIE

Prep 10 mins | Cook 10 mins | Serves 4

4 brioche rolls, split + 1 Le­banese cu­cum­ber, cut into rib­bons + ⁄ cup kim­chi, plus

½ cup ex­tra, to serve + 4 red radishes, thinly sliced + 100g pa­neer cheese, thinly sliced + 150g sliced roast chicken

+ 2 green onions, thinly sliced + ½ cup co­rian­der leaves + ⁄ cup may­on­naise Pre­heat a sand­wich press. For each toastie, top a brioche base with a quar­ter each of cu­cum­ber, kim­chi, radish, cheese, chicken, onion and co­rian­der. Spread brioche top with may­on­naise. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 3 mins or un­til heated and toasted. Serve with ex­tra kim­chi.

ITAL­IAN TOASTIE

Prep 10 mins | Cook 10 mins | Serves 4

400g split gar­lic sour­dough bread, cut into quar­ters + 60g salad leaves + 50g sliced salami + 1 tomato, sliced + ¼ cup basil leaves + 125g fresh ri­cotta, crum­bled Pre­heat a sand­wich press. For each toastie, place a bread base on a clean work sur­face. Top with a quar­ter each of salad leaves, salami, tomato, basil and ri­cotta. Top with the re­main­ing bread. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 4 mins or un­til heated and toasted. Cut in half.

SPAN­ISH TOASTIE

Prep 10 mins | Cook 15 mins | Serves 4

2 sausages, thinly sliced + 4 our tor­tillas + ƒ⁄… cup red cap­sicum dip + 1 cup grated four-cheese mix + 60g spinach leaves + store-bought salsa, to serve

Heat a fry­ing pan on medium heat. Cook sausages for 3 mins or un­til browned. Pre­heat a sand­wich press. For each toastie, place a tor­tilla on a clean work sur­face. Spread with a quar­ter of dip. Top half the tor­tilla with a quar­ter each of cheese, spinach and sausage. Fold over tor­tilla to form a semi­cir­cle. Re­peat to make 4 in to­tal. Cook in sand­wich press, in batches, for 4 mins or un­til heated and toasted. Cut in half. Serve with salsa.

GER­MAN TOASTIE

Prep 10 mins | Cook 20 mins | Serves 4

2 tb­sps light olive oil + 2 crumbed chicken schnitzels + ½ cup sauer­kraut + ½ cup shred­ded red cab­bage + 1 green ap­ple, cored, cut into match­sticks + 2 tb­sps sour cream + 2 tb­sps grated horse­rad­ish

+ 2 tb­sps coarsely chopped at-leaf pars­ley leaves + 2 tsps lemon juice + 345g rye baguette, halved length­wise, cut into quar­ters + 100g sliced gouda cheese Heat oil in fry­ing pan on medium heat. Cook chicken schnitzels for 5 mins each side or un­til cooked through. Slice. Com­bine sauer­kraut, cab­bage and ap­ple in a bowl. Whisk sour cream, horse­rad­ish, pars­ley and juice in a bowl. Driz­zle over salad; toss to com­bine. Pre­heat a sand­wich press. For each toastie, place a baguette base on a clean work sur­face. Top with a quar­ter each of the cheese slices, chicken and sauer­kraut mix. Top with re­main­ing bread. Cook in sand­wich press, in batches, for 5 mins or un­til heated and toasted.

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