Cheese and ham toastie
Discussion
After watching Hestons 80s program yesterday I really want a toastie, but my memory is full of using the toastie maker once and then having to condemn it due to the spillage everywhere and grease all over it.
I remember being able to get removable plates, to wash, but still the actual machine suffered. I thought about using grease proof paper curled over so it goes under and above the sandwich to try and catch as much as possible.
What's the best method and toastie maker, as I'll need to buy one!
I remember being able to get removable plates, to wash, but still the actual machine suffered. I thought about using grease proof paper curled over so it goes under and above the sandwich to try and catch as much as possible.
What's the best method and toastie maker, as I'll need to buy one!
Breville is the original and still the daddy, ours has been used most weeks for at least 5 years and is still in top-top condition. Removable plates are a must, although the real key is to put in far, far less cheese than you think is necessary. It only leaks out if you overload it and it's surprising how little you actually need.
Edited by deckster on Wednesday 12th May 12:42
This one would do fine
http://www.argos.co.uk/static/Product/partNumber/4...
How to use the machine is to place it on kitchen roll to soak up the over spill and what ever you do dont wash the plates ever after you are finished using it wipe the plates down removing the excess fat and grease and leave for next time (the heat of the plates will kill any bugs). I find you get a better crust, seal and colour by doing it this way.
http://www.argos.co.uk/static/Product/partNumber/4...
How to use the machine is to place it on kitchen roll to soak up the over spill and what ever you do dont wash the plates ever after you are finished using it wipe the plates down removing the excess fat and grease and leave for next time (the heat of the plates will kill any bugs). I find you get a better crust, seal and colour by doing it this way.
sherman said:
what ever you do dont wash the plates ever after you are finished using it wipe the plates down removing the excess fat and grease and leave for next time (the heat of the plates will kill any bugs). I find you get a better crust, seal and colour by doing it this way.
This. bought a cheapie (but more than adequate) one from Tescos recently and the instructions specifically said to season the plates with some oil and just wipe them down (we use kitchen roll) after use. Butter the bread on the outside too! 
Ultuous said:
sherman said:
what ever you do dont wash the plates ever after you are finished using it wipe the plates down removing the excess fat and grease and leave for next time (the heat of the plates will kill any bugs). I find you get a better crust, seal and colour by doing it this way.
This. bought a cheapie (but more than adequate) one from Tescos recently and the instructions specifically said to season the plates with some oil and just wipe them down (we use kitchen roll) after use. Butter the bread on the outside too! 
tbh I just use a dry non stick frying pan.
Two slices, butter one side, lightly spread mustard on the other, yes it can get messy, best if the butter is fairly soft, few seconds in microwave.
assemble sandwich in order as follows:-
Slice 1 butter side down,
ham
(at this stage I usually add a few fried mushrooms on top)
cheese
Slice 2 butter side up.
Transfer to pre warmed pan not that hot.
Heat until bread nicely brown and cheese starting to melt.
Turn over, not that difficult as the melting cheese is running through the mushies and starting to glue things together.
Wait until second side brown having given the whole thing a bit of a pres with the spatula thing.
Transfer to plate, consume with a large mug of builders.
Two slices, butter one side, lightly spread mustard on the other, yes it can get messy, best if the butter is fairly soft, few seconds in microwave.
assemble sandwich in order as follows:-
Slice 1 butter side down,
ham
(at this stage I usually add a few fried mushrooms on top)
cheese
Slice 2 butter side up.
Transfer to pre warmed pan not that hot.
Heat until bread nicely brown and cheese starting to melt.
Turn over, not that difficult as the melting cheese is running through the mushies and starting to glue things together.
Wait until second side brown having given the whole thing a bit of a pres with the spatula thing.
Transfer to plate, consume with a large mug of builders.
deckster said:
Breville is the original and still the daddy, ours has been used most weeks for at least 5 years and is still in top-top condition. Removable plates are a must, although the real key is to put in far, far less cheese than you think is necessary. It only leaks out if you overload it and it's surprising how little you actually need.
Yep, sounds like he is overloading it.havoc said:
We've got a sandwich/panini press - two flat plates, the lower-one with a lip to prevent run-off. Has served us fine for 4 years.
Oh...and can I suggest including sun-dried tomatoes and some fresh basil into your cheese and ham toastie!
Or a thin spread of pesto and some tomato sauce if really lazy!Oh...and can I suggest including sun-dried tomatoes and some fresh basil into your cheese and ham toastie!
bluelightbabe said:
Toastabags: http://shop.toastabags.com
I use these great if you cant be arsed getting the sandwich toaster out!F i F said:
tbh I just use a dry non stick frying pan.
Two slices, butter one side, lightly spread mustard on the other, yes it can get messy, best if the butter is fairly soft, few seconds in microwave.
assemble sandwich in order as follows:-
Slice 1 butter side down,
ham
(at this stage I usually add a few fried mushrooms on top)
cheese
Slice 2 butter side up.
Transfer to pre warmed pan not that hot.
Heat until bread nicely brown and cheese starting to melt.
Turn over, not that difficult as the melting cheese is running through the mushies and starting to glue things together.
Wait until second side brown having given the whole thing a bit of a pres with the spatula thing.
Transfer to plate, consume with a large mug of builders.
I make them this way also, well except for the mushrooms...and Ham...and mustard. On occasion I will drizzle pancake/maple syrup on them. That may sound wrong, but give it a try before dismissing it.Two slices, butter one side, lightly spread mustard on the other, yes it can get messy, best if the butter is fairly soft, few seconds in microwave.
assemble sandwich in order as follows:-
Slice 1 butter side down,
ham
(at this stage I usually add a few fried mushrooms on top)
cheese
Slice 2 butter side up.
Transfer to pre warmed pan not that hot.
Heat until bread nicely brown and cheese starting to melt.
Turn over, not that difficult as the melting cheese is running through the mushies and starting to glue things together.
Wait until second side brown having given the whole thing a bit of a pres with the spatula thing.
Transfer to plate, consume with a large mug of builders.
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