French Toasties
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Sandwich bread
Butter
Cheddar cheese
Processed cheese
Chicken salami
White wine vinegar
Apples
About French Toasties
Table of Contents
Oozing with cheese,
these crisp toasties are irresistible
- Sandwich bread 8 slices
- Butter 40 gms
- Cheddar cheese, sliced 40 gms
- Processed cheese, sliced 40 gms
Step 1.Butter all the bread slices on both sides. Keep one slice of each cheese over 4 bread slices, top them with 1 piece of chicken salami and sprinkle salt and pepper powder over it. Cover them with the remaining 4 slices.
Step 2.Place these sandwiches into a preheated toastie maker, clamp the lid down and toast for 4 to 5 minutes, or until golden and crisp on both sides.
Read MoreIngredients
- Sandwich bread 8 slices
- Butter 40 gms
- Cheddar cheese, sliced 40 gms
- Processed cheese, sliced 40 gms
- Chicken salami 4 slices
- White wine vinegar 1 tbsp
- Olive oil 2 tbsps
- Salt to taste
- Freshly ground black peppercorns to taste
- Medium apples 2
- Mixed salad leaves 2 hand fulls
How to Make French Toasties (Stepwise Photos)
Method
- Butter all the bread slices on both sides. Keep one slice of each cheese over 4 bread slices, top them with 1 piece of chicken salami and sprinkle salt and pepper powder over it. Cover them with the remaining 4 slices.
- Place these sandwiches into a preheated toastie maker, clamp the lid down and toast for 4 to 5 minutes, or until golden and crisp on both sides.
- To make the dressing, put vinegar and oil in a clean jam jar with a little pinch of salt and pepper, put the lid on and shake till well combined.
- Core and cut the apple into cubes and put into a bowl. Add salad leaves and dressing and toss well.
- Cut each sandwich into 2 triangles and keep them on serving plates. Serve them with the salad.
Additional Tips and Tricks
About chef
Chef Madhu Sneha
Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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