Ahh, the
toastie—a student classic! Don’t go getting all wistful just yet, you keen
beans. Let’s get the historical facts straight first…
In the 1970s,
John O’Brien of The Breville Company invented his famous toasted sandwich
maker, a device that clamps the crusts together while the sandwich is toasting,
containing the filling within two pockets. The sandwich itself is now often
referred to simply as “a Breville.” There are many classic recipes, including
cheese and tomato (many a chin burned by a red hot tomato slice slapping
against it), and even canned spaghetti (who, me?). One I remember fondly from
student days, however, is the baked bean toastie; dipped in ketchup, brown
sauce, or steak sauce, this saw me through many a revision period, not to
mention hangover. My friend once told me that his dad can get an egg to set
perfectly in the middle of the toastie, so that the yolk was still runny when
cut. Impressive, but I’m going to keep things simple here.
There is just
one final thing to say about the toastie and that is a word of warning; never,
ever underestimate the heat of that filling. The internationally recognized
heat scale goes like this: 1) center of the sun; 2) inside of baked bean
toastie; 3) other things that may be hot.
Makes 1
INGREDIENTS
2 slices white or brown bread
Butter, at room temperature
5½oz (150g) can baked beans
Grated cheese, such as Cheddar, Swiss,
Provolone, or Monterey Jack (optional)
A dash of Worcestershire sauce
(optional)
Ketchup, brown sauce, or steak sauce, to
serve
Heat the sandwich toaster. Spread one side of
both slices of bread with butter, and when the sandwich toaster is hot, place
the first slice, butter-side down, onto the hot plate.
Empty the baked beans onto the bread and top
with some grated cheese and Worcestershire sauce, if using. Top with the
remaining slice of bread, butter-side up, and close the sandwich toaster.
Toast
until golden and crisp. Serve with your preferred sauce.
