Once your toastie is crimped together it’s time to cook it! See below for how to use harder or drier breads such as sourdough. This will only work with really soft white bread. This will act like a sandwich toaster and crimp the edges together sealing it all shut. Just pinch it all the way around, just inside of the crust, and it will seal shut like a little pie. To make sure all the fillings stay in place you can ‘squish’ the bread together using your fingers. In this sandwich I’m using a cheap sliced white loaf (which I think makes such a good toastie!). ![]() Once your fillings are all in place, top with your second slice of bread and gently press together. In the photo below I’m using a Mexican grated cheese which adds a lovely little bit of heat. Keep it dairy free by choosing a vegan cheese if you prefer. You can thinly slice your favourite hard cheese, or add it grated like I am. They usually contain sugar too, so I would avoid using something like sweet chilli sauce as your toasted sandwich might become a bit too much like dessert! You likely won’t need to add salt as most canned baked beans already contain plenty. Maybe try hot sauce, mixed herbs or fresh basil leaves? However feel free to skip this part of you’re not a fan, or switch out the pepper for your favourite seasoning. I like to add a grind of black pepper to anything with baked beans as they go together so well. ![]() This then gets added to one slice of your bread, and smushed out into an even layer. So I like to scoop the beans out of the can using a fork, letting the bean juice drain back into the can. Whilst this is delicious, if you add it to your toasted sandwich, it’ll become wet and soggy. When you first crack open a can of baked beans, you’ll likely see a puddle of bean juice on the top of the can. How to Make a Simple Cheese and Bean Toastie 1/ avoiding a soggy bean toastie This quick little how-to is a great starting point for new cooks, young or old, to get a tasty classic under their belts.Ĭheese toasties were a staple in our house growing up.Īnd the best bit is you don’t even need a sandwich toaster machine to make them! Holding a sharp knife on a 45-degree angle, slice each breast into three pieces, Serve hot with vegetables or warm with salad.Making a Cheese and Bean Toastie is so easy that even the kids can do it!įollow my step by step process to get this quick mini meal on the table in minutes. Cut a little nick into the thick side of one breast to make sure they are cooked right through. When ready to cook, preheat the oven to 180C.Heat the vegetable oil in a deep-sided pan, press the chicken breasts into the breadcrumbs and cook over medium heat until golden brown on both sides, then transfer to the oven. Place in the beaten egg and refrigerate for 30 minutes or up to two hours, turning a couple of times. Smear some of the mixture onto one half of each breast and fold the remaining half over the top. Place in a bowlwith the ricotta, grated Parmesan and chopped parsley, mix well and season to taste. Heat the olive oil in a heavy frypan and saute? the mushrooms for a couple of minutes, until slightly soft. Wipe mushrooms clean with a damp paper towel, trim the stems and slice thinly. Open each breast out like a butterfly's wings. Slice into each horizontally, parallel to the board, but don't cut right through. ![]() ![]() Place the breasts on a board, cover with lunch wrap and pound with a cleaver to flatten slightly. If they still have the fillets attached on the underside, remove them for another use (they're good for stir-fries). 4 skinless single chicken breasts 12 medium-sized button mushrooms 3 tbsps pure olive oil 400ml tub ricotta cheese 4-5 tbsps Parmesan cheese, freshly grated 3 tbsps chopped flat-leaf parsley salt and pepper 2 eggs, lightly beaten 3⁄4 cup breadcrumbs, ideally Japanese 1⁄4 cup vegetable oil Trim the chicken breasts, discarding any bits of fat, skin or membrane.
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