Toasted Sandwiches

And Other Bread Snacks

Well, you can say goodbye to your toasted sandwich maker. Now you can make an amazing variety of mouth-watering snacks, ranging from good old toasted sandwiches to panini and calzones (like closed pizza pies). They will all have that lovely griddled look and can be cooked in just a few minutes.

Cheese, Salami and Tomato Panini

There's a classic combination of sliced meat, cheese and fruit in this delicious toasted creation. Ring the changes with chorizo or pepperoni instead of salami, and blue cheese, like Dolcelatte, or a creamy one, like Port Salut, instead of Cheddar.

Makes 2

A little sunflower oil
2 small part-baked baguettes
10 ml/2 tsp Dijon mustard
8 slices of salami
2 tomatoes, sliced
50 g/2 oz/½ cup grated Cheddar cheese

Oil the grill and preheat it, then turn it down to the lowest setting.
Split the baguettes and open out slightly. Spread with the mustard.
Fill with the salami, tomatoes and cheese.
Place on the grill. Close and cook for 4 minutes until griddle-browned on the outside and the cheese has melted.

Chicken and Rocket Panini

Use the rest of this sauce for dinner with spaghetti or other pasta. I also like this with baby spinach leaves instead of rocket and anchovy fillets (first soaked for a few minutes in a little milk) instead of chicken.

Makes 2

A little sunflower oil
2 small part-baked baguettes
30 ml/2 tbsp ready-made tomato and herb pasta sauce
2 handfuls of wild rocket
4 slices of cooked chicken breast
50 g/2 oz/½ cup grated Mozzarella cheese
Freshly ground black pepper

Oil the grill and preheat it, then turn it down to the lowest setting.
Split the baguettes and open out slightly.
Spread the insides with the pasta sauce.
Fill with the rocket, chicken and cheese and season with lots of black pepper.
Place on the grill. Close the lid and cook for 4 minutes until griddle-browned on both sides and hot through.

Creamy Mushroom and Herb Panini

You can use a can of creamed mushrooms instead of the cream and fresh mushroom mix - it's equally delicious. If you do use canned mushrooms, add dried mixed herbs instead of oregano for a little more depth of flavour.

Makes 2

A little sunflower oil
2 small part-baked baguettes
100 g/4 oz button mushrooms, sliced
30 ml/2 tbsp double (heavy) cream
2.5 ml/½ tsp dried oregano
Salt and freshly ground black pepper

Oil the grill and preheat it, then turn it down to the lowest setting.
Split the baguettes lengthways, not right through.
Mix the mushrooms with the cream, oregano and a little salt and pepper and pack the mixture into the baguettes.
Place on the grill, close the lid and cook for 4 minutes until griddle-browned.

Toasted Curried Chicken Sandwiches

This is a great way to use up leftover roast chicken or turkey! You can also try substituting cranberry sauce for the mango chutney and add a pinch of mixed spice instead of the curry paste for a whole new flavour combination.

Makes 2

4 slices of bread
Butter or margarine, for spreading
75 g/3 oz/¾ cup chopped cooked chicken or turkey
5 cm/2 in piece of cucumber, sliced
15 ml/1 tbsp mango chutney
15 ml/1 tbsp mayonnaise
10 ml/2 tsp mild curry paste

Preheat the grill, then turn it down to the lowest setting.
Spread the slices of bread on one side with butter or margarine.
Mix all the rest of the ingredients together.
Put two slices of bread, buttered-sides down, on the grill. Quickly spread the filling over, not quite to the edges.
Top with the remaining slices of bread, buttered-sides up. Close the lid and cook for 4 minutes until crisp and griddle-browned.

Croque Monsieur

It sounds grand but this is a simple toasted ham and cheese sarni! I like to add a scraping of English mustard when buttering the top slices of bread for added 'bite'. For best results, go for fairly thick slices of ham.

Makes 2

4 slices of bread
Butter or margarine, for spreading
2 thick slices of ham
50 g/2 oz/½ cup grated Cheddar cheese

Preheat the grill, then turn it down to the lowest setting.
Spread the slices of bread on one side with butter or margarine.
Put two slices, buttered-sides down, on the grill. Top with the ham, then the cheese.
Top with the other slices of bread, buttered-sides up. Close the lid and cook for 4 minutes until griddle-browned and the cheese has melted.

Hash Goldens

Corned beef hash is an old-time favourite. Here the mashed meat is flavoured with tomato and spicy Worcestershire sauce before being sandwiched between slices of brown bread and toasted until hot and golden.

Makes 2

1 x 200 g/7 oz/small can of corned beef
30 ml/2 tbsp tomato ketchup (catsup)
5 ml/1 tsp Worcestershire sauce
4 slices of wholemeal bread
Butter or margarine, for spreading
2 small tomatoes, sliced

Preheat the grill, then turn it down to the lowest setting.
Mash the corned beef with the tomato ketchup and Worcestershire sauce.
Spread the slices of bread with butter or margarine on one side. Put two slices on the grill, buttered-sides down. Spread thickly with the corned beef mixture, then top with the tomatoes.
Cover with the other slices of bread, buttered-sides up. Lower the lid and cook for 4 minutes until griddle-browned.

Toasted Cream Cheese and Smoked Salmon Bagels

Classic flavour combinations such as cream cheese and smoked salmon can never be beaten. Here they are sandwiched in a bagel, then toasted until the fish is hot and opaque - phenomenal!

Serves 2

2 bagels
50 g/2 oz/¼ cup cream cheese
2 slices of smoked salmon
A squeeze of lemon juice
Freshly ground black pepper
Butter or margarine, for spreading

Preheat the grill, then turn it down to the lowest setting.
Split the bagels. Spread inside with the cheese, then top two halves with the salmon. Sprinkle with lemon juice and add a good grinding of pepper. Cover with the other bagel halves.
Spread the tops and bottoms with a little butter or margarine.
Place on the grill. Close the lid and cook for 4 minutes.

Toasted Cheese, Sage and Onion Sandwiches

These sandwiches are gorgeous and taste far more exotic than the simply ingredients would suggest. If you have fresh sage, perhaps from the garden, chop about four leaves for each sandwich; the fragrance and flavour will be really exceptional.

Makes 2

4 slices of bread
Butter or margarine, for spreading
50 g/2 oz/½ cup grated Cheddar cheese
1 small onion, sliced and separated into rings
5 ml/1 tsp dried sage

Preheat the grill, then turn it down to the lowest setting.
Spread the slices of bread on one side with butter or margarine.
Put two slices, buttered-sides down, on the grill. Cover with cheese, then onion rings and a sprinkling of sage.
Top with the remaining slices of bread, buttered-sides up. Close the lid and cook for 4 minutes until griddle-browned and the cheese has melted.

Creamy Sweetcorn and Celery Toasties

These are simply delicious - especially if you don't want anything too rich. However, my family adore them with the addition of a little hot chilli sauce - just pour it on the side of the plate to dip into as you munch.

Makes 2

4 slices of bread
Butter or margarine, for spreading
1 celery stick, finely chopped
1 x 200 g/7 oz/small can of sweetcorn (corn), drained
30 ml/2 tbsp mayonnaise
30 ml/2 tbsp crème fraîche
2.5 ml/½ tsp dried oregano
Freshly ground black pepper

Preheat the grill, then turn it down to the lowest setting.
Spread the slices of bread with butter or margarine on one side.
Mix the remaining ingredients together.
Lay two slices of bread on the grill, buttered-sides down. Spread the corn mixture on top.
Top with the remaining bread, buttered-sides up. Close the lid and cook for 4 minutes or until griddle-browned.

Cheese and Borlotti Bean Batons

A veggie favourite in our household, these are creamy and very tasty. You can use other beans - butter beans are particularly good - and you can also add a little extra crushed garlic or a squeeze of garlic purée if you like more zing.

Makes 4

4 baton rolls
1 x 425 g/15 oz/large can of borlotti beans, drained
100 g/4 oz/½ cup soft cheese with garlic and herbs
2 sun-dried tomatoes, finely chopped
30 ml/2 tbsp chopped fresh basil
Salt and freshly ground black pepper
A little softened butter or margarine, for spreading

Preheat the grill and turn it down to the lowest setting.
Cut a slice off the top of each roll and pull out some of the bread, leaving a 5 mm/¼ in shell.
Tip the beans into a bowl and mash well with a fork. Add the remaining ingredients, seasoning the mixture to taste.
Spoon the bean mixture into the rolls and top with the 'lids'. Spread butter or margarine sparingly all over the outsides.
Place on the grill. If you have an adjustable grill, lower the lid so it rests gently on the batons. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so that the lid just rests on the rolls. Cook for 3 minutes until golden.

Tuna and Tartare Sauce Toasties

You can use salmon instead of tuna if you prefer for these piquant toasted sandwiches and of course you can buy ready-made tartare sauce. I always serve them with a green side salad as they are quite rich.

Makes 2

1 x 185 g/6½ oz/small can of tuna, drained
30 ml/2 tbsp mayonnaise
5 ml/1 tsp pickled capers, chopped
2 cornichons, chopped
15 ml/1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
4 slices of bread
Butter or margarine, for spreading

Preheat the grill, then turn it down to the lowest setting.
Empty the tuna into a bowl and mash with the mayonnaise. Stir in the capers, cornichons and parsley and season to taste.
Spread the slices of bread on one side with butter or margarine.
Put two slices, buttered-sides down, on the grill. Top with the tuna mixture, not quite to the edges.
Top with the remaining slices of bread, buttered-sides up. Close the lid and cook for about 4 minutes until griddle-browned and hot through.

Piquant Sardine and Cream Cheese Bites

Sardines are often overlooked but they are cheap and very nutritious. Always mash the bones up with the fish as they are rich in calcium and, as they are so soft, they aren't even noticeable in the finished sandwiches.

Makes 2

1 x 120 g/4½ oz/small can of sardines in tomato sauce
30 ml/2 tbsp cream cheese
A few drops of Tabasco sauce
Freshly ground black pepper
4 slices of bread
Butter or margarine, for spreading

Preheat the grill, then turn it down to the lowest setting.
Empty the fish into a bowl and mash thoroughly (including the bones). Mash in the cheese and add a few drops of Tabasco sauce. Season with pepper.
Spread one side of the slices of bread with butter or margarine. Place two slices on the grill, buttered-sides down.
Top with the sardine mixture, spreading out not quite to the edges.
Cover with the remaining slices, buttered-sides up. Close the lid and cook for 4 minutes until griddle-browned.

Griddle Dogs

Hot dog sausages are pretty boring on their own but wrapping them in bacon before griddling gives them a new lease of life. Tucked into soft rolls and smeared with tomato ketchup and Dijon mustard, they make a high-class snack!

Serves 4

8 rashers (slices) of streaky bacon, rinded
8 hot dog sausages
15 ml/1 tbsp sunflower oil
8 finger rolls
A few lettuce leaves, torn
To serve:
Tomato ketchup (catsup) and Dijon mustard

Preheat the grill.
Stretch each rasher of bacon with the back of a knife.
Wrap a rasher around each hot dog. Brush with oil.
Lay the hot dogs on the grill, close the lid and cook for 4 minutes, turning occasionally, until griddle-browned all over.
Split the rolls, not right through, and line with lettuce. Add the hot dogs and some ketchup and mustard. Serve straight away.

Tomato and Tapenade Ciabattas

These delicious rolls can also be made with pesto - or you could even try a mixture of both. You might find you like an added squeeze of lemon juice on the tapenade to take away the saltiness - try it and see!

Makes 4

A little olive oil
4 ciabatta rolls
60 ml/4 tbsp ready-made tapenade
2 tomatoes, sliced
100 g/4 oz Mozzarella cheese, sliced

Preheat the grill, then turn it down to the lowest setting.
Split the rolls not quite through. Brush the rolls inside and out with olive oil.
Spread the tapenade over the insides and then fill with the tomatoes and cheese.
Place on the grill. If you have an adjustable grill, lower the lid so it just sits on the rolls. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so that the lid just rests on the rolls. Cook for 4 minutes until griddle-browned.

Peach, Ricotta and Mortadella Ciabattas

If you can't get a peach, you can use a chopped satsuma instead - the result will be equally delicious. And if you have a really big appetite, go mad and add two slices of Mortadella to each roll. You can use any salad selection you like.

Serves 4

1 peach, skinned, halved and stoned (pitted)
30 ml/2 tbsp peach or onion chutney
4 ciabatta rolls
100 g/4 oz/½ cup ricotta or other soft white cheese
4 slices of Mortadella
Freshly ground black pepper
30 ml/2 tbsp olive oil
A few mixed salad leaves, for garnishing

Chop the peach finely and mix with the chutney.
Preheat the grill, then turn it down to the lowest setting.
Cut a slice off the top of each roll and pull out some of the soft bread, leaving a 5 mm/¼ in wall all round.
Spread the insides with the cheese, then the peach mixture and top with the Mortadella. Season with a good grinding of black pepper.
Brush all over the outsides with olive oil. Place on the grill. If you have an adjustable grill, lower the lid so it just sits on the rolls. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so the lid just rests on the rolls. Cook for 3-4 minutes until griddle-browned.

Pancetta and Mushroom Calzones

These flavoursome folded pizzas can be served cold for a packed lunch too. They are best made on an adjustable grill but can be made on one with fixed plates if you prop up the lid, following the instructions in the recipe.

Makes 2

1 packet of pizza base mix
A little olive oil
30 ml/2 tbsp tomato purée (paste)
4 slices of pancetta, chopped
6 mushrooms, sliced
6 stoned (pitted) black olives, sliced
50 g/2 oz/½ cup grated Mozzarella cheese
1.5 ml/¼ tsp dried oregano

Make up the dough according to the packet directions. Knead gently on a lightly floured surface for five minutes until smooth and elastic.
Oil the grill, then preheat it.
Cut the dough in half. Roll out each piece to an 18 cm/7 in round. Brush with oil.
Turn the dough rounds over and spread the other sides with the tomato purée, not quite to the edges.
Pile all the remaining ingredients on one half of each round of dough. Dampen the edges of the dough and fold it over the filling to form semicircles. Press the edges together to seal.
Place on the grill. If you have an adjustable grill, lower the lid until it just rests on the dough. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so the lid is just resting on the dough. Cook for 7-8 minutes until griddle-browned and cooked through.

Calzones with Spinach and Quail's Eggs

These gorgeous folded pizzas are also delicious made with garlic and herb soft cheese instead of the blue cheese, although you will need to season the filling more thoroughly as Gorgonzola is slightly salty. Dolcelatte works well too.

Makes 2

1 packet of pizza base mix
A little olive oil
30 ml/2 tbsp tomato purée (paste)
100 g/4 oz frozen chopped spinach, thawed
Salt and freshly ground black pepper
4 quail's eggs
50 g/2 oz/½ cup crumbled Gorgonzola cheese
25 g/1 oz/¼ cup grated Mozzarella cheese
1.5 ml/¼ tsp dried oregano

Make up the dough according to the packet directions. Knead gently on a lightly floured surface for five minutes until smooth and elastic. Wrap it in an oiled plastic bag and leave it to rise in a warm place for about 45 minutes.
Oil and preheat the grill.
Roll out each piece of dough to an 18 cm/7 in round. Brush with oil.
Turn the rounds over and spread the other sides with the tomato purée, not quite to the edges.
Squeeze the spinach to remove excess water. Spread it over one half of each pizza round. Season lightly. Make two wells in each and break a quail's egg into each well. Top with the cheeses and the oregano.
Dampen the edges of the dough, then fold it over the filling and press the edges well together to seal.
Place on the grill. If you have an adjustable grill, lower the lid until it just rests on the dough. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so the lid is just resting on the dough. Cook for 7-8 minutes until griddle-browned and cooked through.

Pepperoni and Pimiento Calzones

The spiciness of the pepperoni and the sweetness of pimiento go so well together in this lovely stuffed pizza. Vary the flavour by adding oregano or basil instead of mixed herbs, or go for chorizo instead of pepperoni.

Makes 2

1 packet of pizza base mix
A little olive oil
30 ml/2 tbsp tomato purée (paste)
50 g/2 oz sliced pepperoni
1 canned pimiento cap, chopped
10 ml/2 tsp capers
50 g/2 oz/½ cup grated Mozzarella cheese
25 g/1 oz/¼ cup grated Cheddar cheese
1.5 ml/¼ tsp dried mixed herbs

Make up the dough according to the packet directions. Knead gently on a lightly floured surface for five minutes until smooth and elastic. Wrap it in an oiled plastic bag and leave it to rise in a warm place for about 45 minutes.
Oil and preheat the grill, then turn it down to the lowest setting. Knock back (punch down) the dough, then cut it in half. Roll out each piece with a rolling pin to a 20 cm/8 in round. Brush with oil.
Turn the rounds over and spread the other sides with the tomato purée, not quite to the edges.
Arrange the pepperoni slices on half of each round of dough, not quite to the edges. Top with the pimiento, capers, cheeses and herbs.
Dampen the edges and fold the dough over to form semicircles. Press the edges together to seal.
Place the calzones on the grill. If you have an adjustable grill, lower the lid until it just rests on the dough. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so the lid is just resting on the dough. Cook for 7-8 minutes until griddle-browned and cooked through.

Artichoke and Prawn Calzones

Seafood pizzas are always popular. You can use ricotta instead of cottage cheese, but it's more expensive! If you don't want to buy artichokes, use a good handful of sliced button mushrooms instead.

Serves 2

1 packet of pizza base mix
A little olive oil
30 ml/2 tbsp tomato purée (paste)
75 g/3 oz/1/3 cup cottage cheese with chives
1 x 425 g/14 oz/large can of artichoke hearts, drained and chopped
50 g/2 oz cooked peeled prawns
8 fresh basil leaves, chopped
30 ml/2 tbsp grated Parmesan cheese
Freshly ground black pepper

Make up the dough according to the packet directions. Knead gently on a lightly floured surface for five minutes until smooth and elastic. Wrap it in an oiled plastic bag and leave it to rise in a warm place for about 45 minutes.
Oil and preheat the grill, then turn it down to the lowest setting. Knock back (punch down) the dough, then cut it in half. Roll out each piece with a rolling pin to a 18 cm/7 in round. Brush with oil.
Turn over and spread the other sides with the tomato purée, not quite to the edges.
Spread the cottage cheese over half of each round. Top with the artichokes and prawns, then scatter the basil over and season with pepper.
Dampen the edges and fold the dough over the filling to form semicircles. Press the edges together to seal.
Transfer to the grill. If you have an adjustable grill, lower the lid until it just rests on the dough. If not, lower the lid and support the clip on a cork or similar heat-resistant object, so the lid is just resting on the dough. Cook for 7-8 minutes until griddle-browned and cooked through.