While my recent work lunch of choice has been a mixed salad affair of chick peas, carrot, cheese, tofu, mushroom, lettuce and kidney beans … there are some days where a salad just won’t do. This may be because I want to eat something warm, something cheaper, or just something else. Where else to turn but to the joys of a toasted cheese and tomato sandwich?
On three separate occasions I’ve indulged in such a toasted sandwich for lunch, with just one small discovery meaning that I shall now be sourcing my sandwiches elsewhere. I’ve found that my sandwich place uses tomato ‘butt’ (otherwise known as the bottom of the tomato) on their toasted sandwiches.
I must admit that I’m pretty fussy about the way I like my toasted sandwiches to be, but I don’t think I’m setting my expectations too high. For me a toasted sandwich should be:
- a pleasing thickness: not pancake thin so that no filling remains, but not so thick that it’s difficult to eat or the cheese doesn’t melt properly.
- golden brown in colour: there should be no burnt bits and certainly no pale sections where the butter has barely had time to fry.
- crispy: one half of the sandwich should be comfortably held for eating in one hand, without it going limp or turning to mush.
However I do firmly believe that one thing toasted sandwiches should not include is the top or the bottom of the tomato – a sandwich is not the place to ‘hide’ offcuts.
Does this bother you too? How do you like your toasted sandwiches?