This is an appreciation article for the hardest-working lunchtime snack around: the humble toastie (or panini, jaffle, etc).The lunch-time staple is having a major moment right now, what with everyone working from home and experimenting in their kitchens while they stay home. We asked some of our Canberra Weekly colleagues for their go-to toasted sandwich recipes to share with you in these trying times.
Bacon and potato toastie
From our photographer and fabulous foodie, Kerrie Brewer
- Buttered bread — dark rye and sourdough
- Cooked bacon
- Leftover potato salad, smashed
- Cheese — mozzarella and cheddar
- Baby spinach
- Dijon mustard
Arrange, toast, eat.
From our food writer and self-confessed ‘not a sandwich person’, Libby Kimber
- 2 slices of bread, whatever type you like/have in the freezer
- Hot salami
- Roasted capsicum (or sundried tomatoes, whatever your heart prefers)
- Swiss cheese, sliced (slice more than you think you’ll need – trust me)
- Rocket leaves
- Salt and pepper
Butter the outside of the bread, slap all the other ingredients (except the rocket) in there and toast away! Once toasted, open up and add the rocket and season with some salt and pepper. Eat this in the sun, please.
From our editor extraordinaire and resident vegan, Julie Samaras
- 2 pieces rye sourdough bread (weapon of choice is from the Egyptian bakery at the Southside Farmers Market)
- Mashed ripe avocado
- Homemade hummus (or SS hummus)
- Homemade vegan cashew cheese (optional)
- Sliced tomato
- Sliced cucumber (optional)
- Grated carrot (optional)
- Beetroot sauerkraut (preferably Love Your Guts brand)
- Mixed lettuce leaves
Toast your bread. Spread the avocado on one slice, and the hummus on the other.
Layer one slice with the cashew cheese, tomato, cucumber, carrot, sauerkraut and lettuce. Top the sandwich with the other slice and eat!
More tasty recipes: