I love my sandwich toaster and it happens to be my favorite kitchen gadget right from my collage days, I always prefer the double plates that have the grill and toaster option.
Mr B and I take our sandwiches very seriously so I prefer getting freshly baked bread from a bakery and try my best not to get the plain old regular white or brown bread, we love our carbs so we are always on the look out for artisan breads.
If you have left over bread and do not plan to use it during the week all you do is to seal it in a zip log and keep it in an airtight box for up to a week in the freezer.
This recipe is a filling breakfast sandwich with eggs, turkey ham and coriander chutney, I wouldn't mind even serving this for lunch with some soup on the side too.
For 2 large sandwiches
4 slices Sour Dough Bread
2 Boiled Eggs
2 tbs mayo
1 cheese cube grated (i used baby bell light)
Salad leaf
pinch salt
1 tsp pepper
2 medium size tomatoes sliced
4 Turkey ham slices ( i always microwave deli meats for 1 min)
Butter
Coriander chutney for spreading
Click here for the Coriander Chutney recipe.
Start by boiling the eggs, they must be hardboiled, use a fork and mash or cut them into tiny pieces.
I use my egg slicer for this.
Mix the eggs with the mayo,cheese,pepper a pinch of salt. Keep aside.
Spread butter on all the slices and then generously add the coriander chutney, spread the egg mixture, top with the turkey ham and tomatoes. Last add the lettuce and cover with another slice.
I always brush the bread with olive oil before grilling, using butter is also fine but i feel it gets a mild burnt taste as butter tends to burn easily. Grill till golden brown, mine took 7 min.
Once done, allow to rest for a min before cutting in half.
Thats it guys, now it is done.
It's a killer sandwich, you got to try it.
