a plain toasted sandwich

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I’m still in my sandwich phase. I still have leftovers from my baked vegetables. Especially there is a batch of Spanish green peppers.

Today I try a toasted sandwich.

… & I don’t use the sandwich maker which I adore sometimes when I need something warm & filling at once. In a sandwich maker you can just pile up slices of toast, vegetables, bacon … cheese. On top there is another slice of toast … & I try to keep everything inside when closing the sandwich maker. Then you let it bake for some minutes until it looks like it’s ready. The 1st bite always burns my mouth … then it just delicious.

However, I wander from my subject …



Today I’ll make the toasted sandwich in a pan. Later on when ready I cut the sandwich into halves & wrap lettuce leaves around the toasted sandwich to eat it …

Sandwiches are made for eating w/ your fingers!

So – what do we need?

We start w/ 2 slices of toast i. e. wheat bread.


For the record:
I usually don’t buy any plain toast, but rely on wheat bread which I slice by my own. So I can control how thick a slice will become for whatever I need.



Next we need some grated Gruyère.


For the record:
I prefer Gruyère because it melts so easily – & for a toasted sandwich that’s essential.
You may also rely on any other cheese alike Gruyère e. g. a Comté or Raclette. Anyway, the cheese should melt easily & contribute a savory touch.



… & here are the baked Spanish peppers. I made a tray filled w/ these small delicacies. I like them also as snack at happy hour.



We butter the slices of toast generously & discard the stems of the peppers.



We put the slices of toast in a pan, the buttered side face down, & put on heat. Not too much – we don’t like burnt toast, black toast!

We distribute the Gruyère on top & close the pan w/ a lid. It doesn’t take long until the cheese is melted. Then we add the baked Spanish peppers & close the pan w/ the lid once again.



Finally there is the 1st slice of toast which will be buried under the 2nd one. Press together. Softly.



Cut the sandwich into halves … (you may also cut into triangles!) …



… & eat w/ help of lettuce leaves. Just wrap them around.

The sandwich is hot & crispy, the strong Gruyère mingles w/ the slightly bitter Spanish peppers …





What else?
You may replace baked Spanish peppers by any other baked vegetables like eggplant, courgettes, red peppers … Only – you should avoid too much liquid!


Well, this is a short recipe. Is it worth to become a post? Yes.
(Soon I’ll tell you about my winter blues resulting in less activity & …)


a plain toasted sandwich
Prep Time5 minutes
Cook Time8 minutes
Servings: 1 sandwich
  • 2 slices toast i. e. wheat bread
  • butter for 2 slices of toast
  • 50 g Gruyere (grated)
  • 12 - 14 Spanish peppers (oven-baked)
  • 2 lettuce leaves
how to:
  • Grate the Gruyere.
  • Spread the butter on one side of the slices of toast.
  • Put the slices of toast in a frying pan, buttered side face down.
  • Heat the frying pan - carefully.
  • Add the Gruyere on both slices of toast & put a lid on the frying pan.
  • About 5 min later the Gruyere should be melted. Add the Spanish peppers, pile the slices & put the lid on for some more minutes (max 3 min!).
  • Transfer the slices of toast to a plate & cut into halves.
  • Enjoy at once w/ help of lettuce leaves.
Of you don’t happen to have any baked Spanish pepper, but only fresh peppers then you only need to bake the Spanish peppers on a tray lined w/ baking parchment at about 175° C w/ fan for about 20 min.


(information on equipment)



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keep it simple. be flexible. always.