 A piece of toast sandwiched between two pieces of bread | |
| Type | Sandwich |
|---|---|
| Place of origin | United Kingdom |
| Region or state | England |
| Main ingredients | Bread, toast, butter, salt, pepper |
| 330 kcal (1382 kJ) | |
A toast sandwich (also known as a bread sandwich) is a sandwich in which the filling between two slices of bread is itself a thin slice of toasted bread, which may be buttered. [1] [2] An 1861 recipe says to add salt and pepper to taste. [1]
A recipe for toast sandwiches is included in the invalid cookery section of the 1861 Book of Household Management by Isabella Beeton, who adds, "This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid." [1] [3]
In November 2011, the toast sandwich was recreated by the Royal Society of Chemistry in a tasting 150 years after the release of Beeton's Book of Household Management. [4] The society sought to revive the forgotten dish in wake of the Great Recession after calculating the cost as low as £.075 per sandwich. [5] They named it "the country's most economical lunch", offering £200(equivalent to £307.87 in 2023) to whoever could create a cheaper edible meal. [6] Due to an overabundance of submissions, the offer was closed seven days later and the £200 given to a randomly selected entrant. [7]
In Heston Blumenthal's restaurant the Fat Duck, 12 toast sandwiches are served as a side dish to the "Mad Hatter's Tea Party (circa 1892)", a main course inspired by Alice in Wonderland . [8] [9] [10] Blumenthal's recipe for the toast sandwich involves bone marrow salad, egg yolk, mustard, gastrique, mayonnaise, and tomato ketchup. [10]
The A.V. Club 's Mike Vago described it as an "extravagance of blandness". [11] The Daily Meal article "12 Life-Changing Sandwiches You've Never Heard Of" said the toast sandwich was "just not that good ... Thankfully, the Dadaists didn't invent any more sandwiches after that." [2]
The toast sandwich was discussed on The Leonard Lopate Show in an interview with The Sporkful's Dan Pashman. Host Leonard Lopate commented, "it sounds weird to me". [12] [13] The game show panelists on NPR's Wait Wait... Don't Tell Me! each tried the toast sandwich. [14] Host Peter Sagal remarked, "This is the culinary equivalent of a Rothko painting. Or it's like a sandwich by Marcel Duchamp! It questions the essence of sandwich and language both!" [14]
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomatoes, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, removing the lettuce entirely, or adding other ingredients such as a fried egg, avocado, or sprouts.
Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich.
Macaroni and cheese is a dish of macaroni pasta and a cheese sauce, most commonly cheddar sauce.
Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.
Mrs. Beeton's Book of Household Management, also published as Mrs. Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guidebooks published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates.
A grilled cheese, sometimes known as a toasted sandwich, cheese toastie (UK), or jaffle (AU-en), is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.
A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."
Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005.
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and innovation, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
Eliza Acton was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe. It included the first recipes in English for Brussels sprouts and for spaghetti. It also contains the first recipe for what Acton called "Christmas pudding"; the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together.
A collop is a slice of meat, according to one definition in the Oxford English Dictionary. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg.
A peanut butter and jelly sandwich (PB&J) consists of peanut butter and fruit preserves spread on bread. The sandwich is popular in the United States, especially among children; a 2002 survey showed the average American will eat 1,500 peanut butter and jelly sandwiches before graduating from high school. There are many variations of the PB&J, which itself is a hybrid between a peanut butter sandwich and a jam sandwich.
Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions. The tongue is sometimes served on buttered toast with a poached egg instead of a scrambled one. While it was primarily prepared as a dish for breakfast, the meal can also be eaten for lunch and dinner.
Veal liver and bacon is a dish containing veal liver and bacon.
Sandwich bread is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others.
Bacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; it was eventually created for April Fools' Day by a New York ice cream parlour in 1982. In the 2000s, the English chef Heston Blumenthal experimented with ice cream, making a custard similar to scrambled eggs and adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants.
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".
Media related to Toast sandwiches at Wikimedia Commons
