![]() Ovente Electric Indoor Panini Press Grill from AmazonĢ. It’s easy to clean, comes with a non-toxic cooking surface, and lets you fit up to four sandwiches in it. I personally recommend the Ovente Electric Indoor Panini Press Grill. The feature enables you to prepare sandwiches with different levels of crispiness. The second thing you should consider is the heat setting. A high-powered sandwich toaster/maker heats up faster and lets you enjoy a sandwich while you’re getting ready for work. Buy the right sandwich maker – The right sandwich maker can make or break your sandwich. Here are a few things you need to consider when preparing the sandwich:ġ. How to choose and prepare sandwich bread for toasting?īread size, quality, fillings, and even the toaster/sandwich maker you’re using affect the quality of your sandwich. There are a bunch of ways to toast the perfect sandwich, and in this article, I will be discussing some of my go-to methods that yield consistent results. The possibilities are endless.This post may contain affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you.Ī perfect piece of toast has the right amount of crunchiness and sweetness that melts in your mouth the moment you chew on it. Try: a slice of untoasted ciabatta between two slices of toasted Poilâne sourdough a slice of toasted rye between two slices of spelt bread a slice of untoasted walnut and raisin bread between two slices of brioche a slice of pizza bianca between two slices of paratha. Or why not a smear of mustard, tomato ketchup or brown sauce from one of those little sachets that you collected from that pub and never used? Or mix them all together and give yourself a real treat.īut if it's just the bread that appeals, there is still scope to vary your diet a bit. Clearly the members of the Royal Society of Chemistry don't get out much, because there's plenty of food for free – leaves, berries, roots, hawthorn, chestnut, nettle, sea buckthorn to name a few – to be found in the parks of our major cities and countryside even at this time of year.Īnd there's a fine pot of dripping in my fridge, the by-product of various Sunday lunches over the year, whose unit price, plus salt and pepper, I would hazard, is less than the cost of a slice of bread. It's not too difficult to build a rather more interesting sandwich with basic ingredients at minimal cost. ![]() Still, thank heavens for the salt and pepper once again. In addition it develops more flavour, sweetish, malty and slightly yeasty. It has double the crunch for a start, and the unappealing texture of the untoasted slice is minimised. One untoasted slice between two toasted slices, plus salt & pepperĪ far superior version. The toasted slice has an agreeable crunch to it, but the salt and pepper are by far the most potent flavourings in each mouthful. The outside slices have the soft, claggy texture of cotton wool dampened by a very lightly sweet solution. The quality of the salt and pepper is critical to the acceptability of this as a sandwich. One toasted slice between two untoasted slices, plus salt & pepper (Incidentally, though the Royal Society of Chemistry insists that it found a value loaf around 20p from a major supermarket, and picked up butter for around £1, my sandwiches have cost 19.5p, with the cheapest white loaf from my local corner shop.) And there's the version with the untoasted slice between two toasted slices on the outside, plus salt and pepper. There's the single toasted slice between two untoasted slices, plus salt and pepper. ![]() There are two potential models, both of which cost the same to produce (assuming it costs no more to toast two slices in a double-slice toaster than to toast one). However, assuming your supplies have been reduced to the barest minimum, let's see how the toast sarnie (as opposed to the toasted sarnie) shapes up. It doesn't sound appealing, no matter how straitened the circumstances. According to that centre of gastronomic excellence, the Royal Society of Chemistry, we owe the invention of the "country's most economical lunch" to none other than Mrs Isabella Beeton, the woman who gave us Collared Pig's Face and Aunt Nelly's Pudding.
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