Welcome to the latest How to eat – the series examining how best to enjoy Britain’s favourite foods – which, this month, with a hat-tip to Real Bread Week, is trying to isolate exemplary performance in the field of toasties.
The toastie is a food that has undergone a significant makeover in recent years, as a new generation of street food traders has brought a US-grilled-cheese-panache to this often poorly treated item. But is it better the Breville you know? Or are you embracing the concurrent trend that has seen top restaurants, from London’s Berners Tavern to York’s Skosh, lend a luxurious edge to the humble toastie?
What is a toastie?
Whether using an all-encompassing Breville, an ordinary sandwich press or going manual with a frying pan or griddle, there are two key things that identify the toastie. First, it must be buttered on the outside, so it develops a crisp, golden exterior. Second, it must be compressed in some way, by hinged lid, cast-iron weight or a suitable kitchen utensil, so that bread and filling are welded together.
Source : theguardian
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