One of the most satisfying ways to celebrate freshly baked bread is to sandwich it around world-class ingredients. And then to toast it.
Cheese is obligatory; ideally a combination of one that melts well and another that packs a powerful punch. But that dairy needs another savoury item to provide interest beyond the first bite. This could be a cured or cooked meat, or a thinly sliced but still punchy vegetable, like onions, leeks or fennel.
Condiments are essential, be it a piquant or sweet pickle or conserve, or something hot and spicy from Pimento Hill. Finally, the toastie must be cooked with care – compressed from time to time, and fried at a pace that ensures the outside is crisp and golden, and the centre molten.
To prescribe just one combination of ingredients would not do justice to the possibilities, so following the main recipe are a few ideas to inspire when out shopping or raiding the fridge.
