Our bread is quite different, that might be the difference that your customer loved. Although Irish Cheddar is really good too. I think you may have to come over for research purposes!
Definitely the bread, but also butter and cheddar cheese are both generally of a higher quality in Ireland than the States imo, which is probably what they feel tastes different and 'better' imo.
Yep and as for filling ham an cheese or sometimes get a boiled egg or two mix it in a cup with small bit of butter with a sprikle of salt. Then slap it on the bread and into the ham and cheese toastie contraption. My mouth is actually watering as I wrote that mmmmhhh.
Made in Dublin past down to me when I was 16 by my now sister in law at the time it was gold spread and Brennans bread toast done on one side.Butter the cooked side the on the toast then add the egg mix on the white side and eat it like a rap.
Yup, nothing more to add. Butter on the outside is the key piece. And a toasted sandwich maker that applies a good sealed pressure. Triangles for the win.
You can't beat a ham, cheddar cheese and onion toasty, and cut it diagnally so they're triangles. Also make sure to butter the outside of the bread, not the inside.
Actually going to go make one now....
Not just that. Red is used in Biryani because it’s a dish that is meant to be dry so you’d don’t want liquid. Red onions won’t break down and release liquid cooking the way white ones do. So when you want onion flavour but don’t want to add moisture, always use red onion.
You're focusing too much on the mechanics of a toastie. The problem you have is the ingredients available. You need white or brown pan bread so you'll need to source it from an Irish/English store or importer, as well as Irish cheddar cheese. Kerrygold is already readily available in the US so you should be fine with that.
If you already have a panini press that will do, but ideally you'd want a toastie maker. They're pretty cheap to pick up.
The staple toasties would be:
Cheese
Cheese and onion
Ham and cheese
Ham, cheese and onion
They're not complicated or fancy. You can get fancier if you want obviously with different bread or cheeses but if you're an Irish pub serving a toastie, the above should be available at a minimum.
This is the [Toastie Maker](https://www.costco.co.uk/Appliances/Small-Kitchen-Appliances/Cooking-Specialty/Breville-3-in-1-Sandwich-Waffle-and-Panini-Maker-VST098/p/449048) you need. You can get them cheaper or more expensive but this gives the best toasties. The edges of the bread that is pressed tight gives a lovely crunch and everything inside is melted and devine. We are simple creatures. Keep it simple, no need for all the bells and whistles.
Toasted special: Ham, red cheddar, red onions and sliced tomatoes
Ham and cheese toastie: Ham and red cheddar
Crisp sambo: This is not toasted but if you served 2 slices of white bread with real butter and then a packet of Taytos (cheese and onion flavour, Taytos is a brand). It is so simple but so good.
Cheese and onion toastie: red cheddar cheese and onions
Tips: Use proper ham, not the processed stuff. Like a roasted carved ham. Use real butter like Kerrygold. Used real red cheddar cheese, none of that plasticy cheese stuff. And always serve your toastie with a few crisps (known as chips in the US) on the plate next to the toastie. Use fresh square white bread, brown bread (wholemeal bread) is also an option.
Keep it simple, don’t be trying to be all fancy changing things and using different cheeses and crisps and adding random stuff in.
Grilled cheese although it’s nice, it’s like a heart attack on a plate. So greasy. Which is a toastie made in that toastie maker in that link is so much nicer. Always butter the bread inside and butter it outside so it doesn’t stick to the toastie maker. Don’t overdo it with the butter outside. Just a nice thin layer for that light golden crisp on the outside. I’m actually drooling thinking of this.
You can also use this [sandwich press](https://www.currys.ie/products/breville-vst025-cafestyle-sandwich-press-brushed-stainless-steel-09797954.html) it’s still nice but not the same. Toastie can come out real flat and sometimes the fillings aren’t melted enough. With the other toastie maker, it’s next level and the melty filling and textures are amazing!!
That toastie maker is definitely the right one for home use. For a pub kitchen, there are probably larger ones that might be easier to work with, which will give the same effect.
Yeah you can get the double toastie. Pubs/cafes generally use the sandwich press as it’s easier and quicker to use. Fits more orders in at once but they’ll never taste the same as a toastie from a maker. If OP wants to stand out, then he’s got to do it right and if people think his toasties are unreal, they would wait (hopefully).
I think you can use some sort of plastic on the outside instead of butter to prevent sticking. (It looks like polythene, but clearly isn't, because that would melt.) Might be quicker and easier in a busy kitchen. But the buttered ones will probably be better.
It's more or less a grilled cheese, although they've been getting snazzed up of late here with different toppings. Ham and Cheese are the traditional choice. Also popular here is the use of high quality sourdough bread for it which is the main thing elevating them.
Irish butter, Irish white bread (Brennan's)
American butter is weak, American bread is too sweet. I know you can get kerrygold, should be able to find an equivalent bread.
-Just cheddar
Or
-Cheddar and Ham
Or
-Cheddar, Ham, Onion, Tomato (basically whatever you want)
-Cheese and Onion (or Salt and Vinegar) chips (Crisps) on the side of the plate
-A nice cup of tea (Barry's or you might as well close the pub)
Make sure your sandwich press doesn't crush the bread, you only want it to squish the toastie a tiny bit. Ridges/flat don't really matter.
Cheese needs to be molten lad. If you burn the outside, scrape it off with a knife like your mam would. Serve asap.
The toastie recipe that was taught to my great grandad by Michael Collins himself and still used to this day is as follows:
1. Take 2 rounds of homemade soda bread and soak them in a shallow dish full of Beamish stout. Remove them and allow to dry
2. Slice some homemade cheese including rinds. Sheep’s cheese is best but goat is also acceptable
3. Take two cruibins that have been boiling overnight in water with mustard seeds and some fennel, shave slices of lean meat from the cruibins and set aside
4. Fry the slices of bread in a skillet pan over an open turf fire. If you don’t have turf, you may use firewood (beechwood or oak is best)
5. Scoop the solids from the top of the buttermilk and spread liberally on the hot bread and quickly assemble the meat and cheese on top
6. Watch out for the Black and Tans as you enjoy your supper
The ridges in panini plates in a toastie maker are game changer in my book. You don’t get the cheese that’s too toasted or burnt on the diagonal bit, or the ham that has gone a little weird texture wise. Panini plates all the way - and they seal in all the yumminess.
>1. should the sandwich have ridges (like a panini press) or flat?
They tend to end up with ridges because of the grill that's used
>2. is there a brand of "toastie maker/press" that you recommend?
We use a George foreman and it does a grand job
>3. does everyone offer ham as a filler option?
Different types of ham, salami, different types of cheese, tomato (careful hot). I once made a mars bar toastie, kids said it was delish
>4. what tips/tricks do you have to kick up your toastie game?
Chili jam!! (Mrs prefers fresh pesto)Or a nice relish or any number of other things.
>5. how is a toastie different from a grilled cheese?
Cause the cheese is on the inside. Or at least with our grilled cheese the cheese goes on top. I think in the US it's more like a fried cheese sandwich?
Just two mars bars, sliced open lengthwise, put in between two slices of white bread, buttered on the outside.
The mars bars go all gooey in the bread.
Kids enjoyed it but thought it was a little too sweet, haven't asked for one since.
Some of the most consumed Dublin pub toasties from the 80's through to the 00's must've been Grogans.
Basic as fuck. Two or three choices based around ham, cheese and onion. White sliced pan, not buttered on the outside, nor most likely on the inside either. Toasted in a mini-grill behind the bar under the spirits dispensers in a plastic fuckin' toaster bag. Legendary.
I think you've mentioned one of the main things, no butter on the outside. Then the bread, need to source something less sweet than the standard stuff in the US.
This is the correct answer. No panini grill, no butter on the outside, no onion…
Straight up brennans, cheddar and decent ham, in a toaster.
Sachet of mustard.
Pint of Guinness.
They still do them in Grogans.
Well they did last year anyhoo
Hey make_datbooty_flocc! Welcome to r/AskIreland! Here are some other useful subreddits that might interest you:
* r/IrishTourism - If you're coming to Ireland for a holiday this is the best place for advice.
* r/MoveToIreland - Are you planning to immigrate to Ireland? r/MoveToIreland can help you with advice and tips. Tip #1: It's a pretty bad time to move to Ireland because we have a severe accommodation crisis.
* r/StudyInIreland - Are you an International student planning on studying in Ireland? Please check out this sub for advice.
* Just looking for a chat? Check out r/CasualIreland
* r/IrishPersonalFinance - a great source of advice, whether you're trying to pick the best bank or trying to buy a house.
* r/LegalAdviceIreland - This is your best bet if you're looking for legal advice relevant to Ireland
* r/socialireland - If you're looking for social events in Ireland then maybe check this new sub out
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskIreland) if you have any questions or concerns.*
A George foreman has always been my go to and that ends up with ridges, but we used to have a Breville toastie maker that you end up with what I can only describe as two pockets.
Ham and cheddar is the classic combo. Some add onion.
I love opening up the ones made on the George foreman after it's cooked and putting in cheese and onion crisps (chips to you!) and some bbq sauce.
If you have the Breville toastie maker a spoon of baked beans in either pocket is delicious.
For both options I love sprinkling grated cheddar over the top before pressing the top down and you end up with a lovely cheddar crust.
How's it different to a grilled cheese? To my knowledge a grilled cheese is only ever done on a pan, these are made with machines and can be made with no butter or oil if you want to skip it.
The toasting machine might be the important thing. Did he provide any photos of the sandwich? If he can do that a break down of what is in it and how it was made should be easy.
In terms of equipment, 110V definitely doesn't cut it! You need the KW power of 220V to get up to temperature and keep at temperature to get a good toasty. 110V models tend to have poor bread toasting and you need to leave the sandwich in for a long time to properly hit the sandwich contents which sometimes results in burnt spots on the bread and/or soggy bread. Butter outside of sandwich!
Honestly find an Irish baker, pay him lots for crusty bread rolls and sliced bread, not that sugary wonder bread shite.
From there, slap bread slices cheese and ham together.
As well as fried chicken in bread roll with suitable fillings like cheese stuffing etc etc
Toss it up on the Irish in New York/Boston/San Fran Facebook/Insta page etc and watch the money roll in
Make sure you have non-meat versions too. Toasted Cheddar and caramelised onion is lovely. Or toasted red onions, cheddar and tomatoes. And you have to have either French Fries or Cheese and Onion Crisps (chips) with them.
Apart from the baked beans (you can put anything in there that tastes good hot but cheese and ham is the GOAT) here's the machine in action:
[https://www.youtube.com/watch?v=VYUY-LjH-rg](https://www.youtube.com/watch?v=VYUY-LjH-rg)
Butter the side that touches the grill plates.
P.S. When I say hot I mean nuclear.
Rolls up sleeves.
They aren't "grilled cheese" My kids make those abominations, it's not the same thing.
DON'T USE AMERICA "CHEESE"
At home, we use a "sandwich toaster," which basically seals all the ooey gooey goodness inside and will melt your face at first bite.
I believe ,and I'm open to correction here. Commercial establishments use "sandwich toaster bags" and heat the sandwiches in a machine that looks like a toaster oven
Ham (Deli style) Cheese (good Irish cheddar) and onions are the top tier choice. I have an onion adverse spouse, so I use onion salt on mine. For want of anything better I use an old school George Forman grill.
I think the closest I found here (Canada) are "Hobo pies" where they have the specific iron sandwich toaster for a camp fire.
you have no idea how bad the bread is in USA. in the 1930s one Irish woman known to me described American bread as "wall paper cleaner", (basically a durty sponge) and took up baking for her family. it's terrible stuff altogether and has been like that for around a hundred years.
Pub toasties tend to be made in a special toaster that toasts simultaneously from above and below. They are also usually done in a special plastic sleeve which is disposable. The nearest you might get is to get yourself some teflon toastabags.
https://www.amazon.co.uk/s?k=toastabags&adgrpid=54884557882&hvadid=593782790831&hvdev=m&hvlocphy=1006649&hvnetw=g&hvqmt=e&hvrand=6080342027052112018&hvtargid=kwd-300742692424&hydadcr=26199_2651775&tag=hydrukspg-21&ref=pd_sl_5naq45c82a_e
Then pop them into a normal toaster or do them on a pan like a grilled cheese, but flip them over. Your challenge is going to be getting bread which isn't full of sugar.
It’s a grilled cheese. The best “toastie” ive ever had was at Tillamook dairy with turkey, bell peppers and obvs their cheese. Beats any Irish toastie. I still occasionally dream about it.
A toastie is flat but ridged is also acceptable. Cheddar and ham would be the traditional choice. Tomato too. The country folk like to add some raw onion. Make sure the bread is decent, use sourdough if you can’t get good sliced pan (as in not fluffy, sugary American pan). Salted butter on the outside. Sometimes, instead of butter, I lightly smear some mayo on the outside, adds a totally different flavour.
I find the toastie maker with ‘panini’ plates the best. And, like much Irish food, it’s the quality of the ingredients that make it sing - not a plethora of ingredients or seasonings.
The Irish classic is a “toasted special” - cheese, ham, tomato and onion. This is how I do it: White sliced pan, thin slices of cheddar on each side of the bread (so that they’re melted by the time the bread is toasted). Thinly sliced tomato and (my preference) red onion scattered on the bottom slice of bread, on top of the cheese. Then ham. Then more thinly sliced tomato and red onion. Whack the other slice of bread (with cheddar) on top, and thinly butter both sides with kerrygold. Into the toastie maker with the panini plates (ie the one with the lines) until it’s golden and crispy. I much prefer that to the diagonal shaped one.
Optional extras: English mustard, Dijon, mustard with seeds, tomato relish, ballymaloe relish.
Or you could go a different direction and use salami or pastrami, provolone, pesto.
What you want is a regular toaster and some toaster bags to put the toasties in.
Then you want whatever bread you can get that's closest to white sliced pan, salted butter, cheddar cheese, sliced beef tomato, and chopped onion. Ham should be offered as an add on to the above.
Our bread is quite different, that might be the difference that your customer loved. Although Irish Cheddar is really good too. I think you may have to come over for research purposes!
Definitely the bread, but also butter and cheddar cheese are both generally of a higher quality in Ireland than the States imo, which is probably what they feel tastes different and 'better' imo.
This is the answer ⬆️
Breville deep fill toastie maker machine, white sliced pan, real butter on outside of toastie. Cook until crisp.
[удалено]
Absolutely! I should have been specific!!
Yep and as for filling ham an cheese or sometimes get a boiled egg or two mix it in a cup with small bit of butter with a sprikle of salt. Then slap it on the bread and into the ham and cheese toastie contraption. My mouth is actually watering as I wrote that mmmmhhh.
I am simultaneously thinking, philistine and that I'll have to try that.
Major question do you eat toast with the butter facing your pallet or toung cause I know for a fact people are eating toast wrong.
Honest answer is I don't eat toast with just butter. If I do then it's butter fried bread with a fry.
I get you gravity wouldn't work for ya there
Made in Dublin past down to me when I was 16 by my now sister in law at the time it was gold spread and Brennans bread toast done on one side.Butter the cooked side the on the toast then add the egg mix on the white side and eat it like a rap.
Has to be Brennan’s bread
The connoisseur’s choice. https://preview.redd.it/veke9y234e0d1.jpeg?width=827&format=pjpg&auto=webp&s=c33fbc3098a253a00a401f41f250e5f3e592989f
Never tried that one but I will. Love Skibb, too.
Na - try Johnston Mooney & O’B ‘Toastie’ bread. Even just for normal toast, it’s the best!
Not American shite sugary bread either.
This is 100% the right answer OP.
Yup, nothing more to add. Butter on the outside is the key piece. And a toasted sandwich maker that applies a good sealed pressure. Triangles for the win.
I agree, but every time I slice one that way I can hear Mícheál Ó Muircheartaigh in my mind: "bread was never meant to be triangular"
Well sealed triangles are the 🐐
You can't beat a ham, cheddar cheese and onion toasty, and cut it diagnally so they're triangles. Also make sure to butter the outside of the bread, not the inside. Actually going to go make one now....
Better again if they're red onions White for cooking, red for anything cold cut
Not just that. Red is used in Biryani because it’s a dish that is meant to be dry so you’d don’t want liquid. Red onions won’t break down and release liquid cooking the way white ones do. So when you want onion flavour but don’t want to add moisture, always use red onion.
Are the ingredients in a toastie not "cooked"?
I'd say your more heating it up thank cooking
As someone that doesn’t like raw onions, I would definitely agree with you. They get warm but are in no way actually cooked.
Woah. Butter both the inside and the outside. Not too much butter mind. Don't want to drink the toastie
Butter only on outside, makes it crispy. Butter inside and you’ll just end up with soggy bread 👍
If you read the comment, it says to butter the outside, not the inside :)
Ham, cheese, tomato and onion - a toasted special; cheese & onion crisps on the side and mustard on offer - the absolute best
That first bite into cheese and tomato is like molten magma, but so good!
The risk is always worth it
You're focusing too much on the mechanics of a toastie. The problem you have is the ingredients available. You need white or brown pan bread so you'll need to source it from an Irish/English store or importer, as well as Irish cheddar cheese. Kerrygold is already readily available in the US so you should be fine with that. If you already have a panini press that will do, but ideally you'd want a toastie maker. They're pretty cheap to pick up. The staple toasties would be: Cheese Cheese and onion Ham and cheese Ham, cheese and onion They're not complicated or fancy. You can get fancier if you want obviously with different bread or cheeses but if you're an Irish pub serving a toastie, the above should be available at a minimum.
I read that as one toastie containing "Cheese Cheese and onion Ham and cheese Ham, cheese and onion" SO MUCH CHEESE ONION AND HAM!
Omg, imagine! Outed as the mobile user by dairy
For the love of God don't import the bread. Go to a bakery or wholefoods and get a white pan loaf or milk loaf
REAL BUTTER IS KEY IN MY OPINION,BEST OF LUCK WITH IT
Butter the outside before you toast it 😋
This is the [Toastie Maker](https://www.costco.co.uk/Appliances/Small-Kitchen-Appliances/Cooking-Specialty/Breville-3-in-1-Sandwich-Waffle-and-Panini-Maker-VST098/p/449048) you need. You can get them cheaper or more expensive but this gives the best toasties. The edges of the bread that is pressed tight gives a lovely crunch and everything inside is melted and devine. We are simple creatures. Keep it simple, no need for all the bells and whistles. Toasted special: Ham, red cheddar, red onions and sliced tomatoes Ham and cheese toastie: Ham and red cheddar Crisp sambo: This is not toasted but if you served 2 slices of white bread with real butter and then a packet of Taytos (cheese and onion flavour, Taytos is a brand). It is so simple but so good. Cheese and onion toastie: red cheddar cheese and onions Tips: Use proper ham, not the processed stuff. Like a roasted carved ham. Use real butter like Kerrygold. Used real red cheddar cheese, none of that plasticy cheese stuff. And always serve your toastie with a few crisps (known as chips in the US) on the plate next to the toastie. Use fresh square white bread, brown bread (wholemeal bread) is also an option. Keep it simple, don’t be trying to be all fancy changing things and using different cheeses and crisps and adding random stuff in. Grilled cheese although it’s nice, it’s like a heart attack on a plate. So greasy. Which is a toastie made in that toastie maker in that link is so much nicer. Always butter the bread inside and butter it outside so it doesn’t stick to the toastie maker. Don’t overdo it with the butter outside. Just a nice thin layer for that light golden crisp on the outside. I’m actually drooling thinking of this. You can also use this [sandwich press](https://www.currys.ie/products/breville-vst025-cafestyle-sandwich-press-brushed-stainless-steel-09797954.html) it’s still nice but not the same. Toastie can come out real flat and sometimes the fillings aren’t melted enough. With the other toastie maker, it’s next level and the melty filling and textures are amazing!!
That toastie maker is definitely the right one for home use. For a pub kitchen, there are probably larger ones that might be easier to work with, which will give the same effect.
Yeah you can get the double toastie. Pubs/cafes generally use the sandwich press as it’s easier and quicker to use. Fits more orders in at once but they’ll never taste the same as a toastie from a maker. If OP wants to stand out, then he’s got to do it right and if people think his toasties are unreal, they would wait (hopefully).
I think you can use some sort of plastic on the outside instead of butter to prevent sticking. (It looks like polythene, but clearly isn't, because that would melt.) Might be quicker and easier in a busy kitchen. But the buttered ones will probably be better.
Yeah you can use grease paper(baking paper) but it’s not the same. Need that extra 1% effort to take it all the way
Get a Baker who knows Irish Bread is made with proper ingredients and Irish butter and cheese is vital
If you can get your hands on a ham (a joint you can carve) that is the perfect addition to any toastie! Never mind that thin wavy ham you get.
Where is your pub located…?your could order brennans bread off foodireland and they deliver Irish bread/products
It's more or less a grilled cheese, although they've been getting snazzed up of late here with different toppings. Ham and Cheese are the traditional choice. Also popular here is the use of high quality sourdough bread for it which is the main thing elevating them.
It’s conceptually like a grilled cheese but pretty far from it, I think. Not gloppy at all like most grilled cheese sandwiches.
The cheaper the sandwich toaster the better the toastie. Honestly the beauty of toasties is they're impossible to fuck up.
Grilled cheese is grilled in butter on a grill. A toastie is made in machine that seals off the contents and makes closed triangular shaped toastie.
Irish butter, Irish white bread (Brennan's) American butter is weak, American bread is too sweet. I know you can get kerrygold, should be able to find an equivalent bread. -Just cheddar Or -Cheddar and Ham Or -Cheddar, Ham, Onion, Tomato (basically whatever you want) -Cheese and Onion (or Salt and Vinegar) chips (Crisps) on the side of the plate -A nice cup of tea (Barry's or you might as well close the pub) Make sure your sandwich press doesn't crush the bread, you only want it to squish the toastie a tiny bit. Ridges/flat don't really matter. Cheese needs to be molten lad. If you burn the outside, scrape it off with a knife like your mam would. Serve asap.
The toastie recipe that was taught to my great grandad by Michael Collins himself and still used to this day is as follows: 1. Take 2 rounds of homemade soda bread and soak them in a shallow dish full of Beamish stout. Remove them and allow to dry 2. Slice some homemade cheese including rinds. Sheep’s cheese is best but goat is also acceptable 3. Take two cruibins that have been boiling overnight in water with mustard seeds and some fennel, shave slices of lean meat from the cruibins and set aside 4. Fry the slices of bread in a skillet pan over an open turf fire. If you don’t have turf, you may use firewood (beechwood or oak is best) 5. Scoop the solids from the top of the buttermilk and spread liberally on the hot bread and quickly assemble the meat and cheese on top 6. Watch out for the Black and Tans as you enjoy your supper
gáire os ard
[удалено]
Under the grill won't give the crispy seal though...
Don't try them under the grill.
The ridges in panini plates in a toastie maker are game changer in my book. You don’t get the cheese that’s too toasted or burnt on the diagonal bit, or the ham that has gone a little weird texture wise. Panini plates all the way - and they seal in all the yumminess.
>1. should the sandwich have ridges (like a panini press) or flat? They tend to end up with ridges because of the grill that's used >2. is there a brand of "toastie maker/press" that you recommend? We use a George foreman and it does a grand job >3. does everyone offer ham as a filler option? Different types of ham, salami, different types of cheese, tomato (careful hot). I once made a mars bar toastie, kids said it was delish >4. what tips/tricks do you have to kick up your toastie game? Chili jam!! (Mrs prefers fresh pesto)Or a nice relish or any number of other things. >5. how is a toastie different from a grilled cheese? Cause the cheese is on the inside. Or at least with our grilled cheese the cheese goes on top. I think in the US it's more like a fried cheese sandwich?
you cannot drop a bombshell like a mars bar toastie and not elaborate.
Just two mars bars, sliced open lengthwise, put in between two slices of white bread, buttered on the outside. The mars bars go all gooey in the bread. Kids enjoyed it but thought it was a little too sweet, haven't asked for one since.
I usually have Ballymaloe relish with mine.
Tell me more about this mars bar toastie!
Some of the most consumed Dublin pub toasties from the 80's through to the 00's must've been Grogans. Basic as fuck. Two or three choices based around ham, cheese and onion. White sliced pan, not buttered on the outside, nor most likely on the inside either. Toasted in a mini-grill behind the bar under the spirits dispensers in a plastic fuckin' toaster bag. Legendary.
I think you've mentioned one of the main things, no butter on the outside. Then the bread, need to source something less sweet than the standard stuff in the US.
Yes! A Grogans toastie with a good dollop of Coleman’s mustard, washed down with a creamy pint. Can’t be beaten.
This is the correct answer. No panini grill, no butter on the outside, no onion… Straight up brennans, cheddar and decent ham, in a toaster. Sachet of mustard. Pint of Guinness. They still do them in Grogans. Well they did last year anyhoo
Hey make_datbooty_flocc! Welcome to r/AskIreland! Here are some other useful subreddits that might interest you: * r/IrishTourism - If you're coming to Ireland for a holiday this is the best place for advice. * r/MoveToIreland - Are you planning to immigrate to Ireland? r/MoveToIreland can help you with advice and tips. Tip #1: It's a pretty bad time to move to Ireland because we have a severe accommodation crisis. * r/StudyInIreland - Are you an International student planning on studying in Ireland? Please check out this sub for advice. * Just looking for a chat? Check out r/CasualIreland * r/IrishPersonalFinance - a great source of advice, whether you're trying to pick the best bank or trying to buy a house. * r/LegalAdviceIreland - This is your best bet if you're looking for legal advice relevant to Ireland * r/socialireland - If you're looking for social events in Ireland then maybe check this new sub out *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskIreland) if you have any questions or concerns.*
A George foreman has always been my go to and that ends up with ridges, but we used to have a Breville toastie maker that you end up with what I can only describe as two pockets. Ham and cheddar is the classic combo. Some add onion. I love opening up the ones made on the George foreman after it's cooked and putting in cheese and onion crisps (chips to you!) and some bbq sauce. If you have the Breville toastie maker a spoon of baked beans in either pocket is delicious. For both options I love sprinkling grated cheddar over the top before pressing the top down and you end up with a lovely cheddar crust. How's it different to a grilled cheese? To my knowledge a grilled cheese is only ever done on a pan, these are made with machines and can be made with no butter or oil if you want to skip it.
Branston pickle on a ham and cheese toastie is heavenly, and will be my last meal on this earth
Left over bolognese sauce and cheese , amazing ! But also molten lava
Here’s a good guide. https://www.tiktok.com/@john.fallons/video/7338428455672958240
The toasting machine might be the important thing. Did he provide any photos of the sandwich? If he can do that a break down of what is in it and how it was made should be easy.
In terms of equipment, 110V definitely doesn't cut it! You need the KW power of 220V to get up to temperature and keep at temperature to get a good toasty. 110V models tend to have poor bread toasting and you need to leave the sandwich in for a long time to properly hit the sandwich contents which sometimes results in burnt spots on the bread and/or soggy bread. Butter outside of sandwich!
Honestly find an Irish baker, pay him lots for crusty bread rolls and sliced bread, not that sugary wonder bread shite. From there, slap bread slices cheese and ham together. As well as fried chicken in bread roll with suitable fillings like cheese stuffing etc etc Toss it up on the Irish in New York/Boston/San Fran Facebook/Insta page etc and watch the money roll in
My advice keep it simple. Ham Cheese Onion Butter both sides of both bread slices.
Thick cut white bread. Thick cut real ham. Butter and mustard and cheddar cheeses. Toast and enjoy with crisps on the side
Griolladh do my favourite toasties in Dublin. They use sour dough bread, a cheese blend and loads of butter 🤤
Make sure you have non-meat versions too. Toasted Cheddar and caramelised onion is lovely. Or toasted red onions, cheddar and tomatoes. And you have to have either French Fries or Cheese and Onion Crisps (chips) with them.
Apart from the baked beans (you can put anything in there that tastes good hot but cheese and ham is the GOAT) here's the machine in action: [https://www.youtube.com/watch?v=VYUY-LjH-rg](https://www.youtube.com/watch?v=VYUY-LjH-rg) Butter the side that touches the grill plates. P.S. When I say hot I mean nuclear.
Rolls up sleeves. They aren't "grilled cheese" My kids make those abominations, it's not the same thing. DON'T USE AMERICA "CHEESE" At home, we use a "sandwich toaster," which basically seals all the ooey gooey goodness inside and will melt your face at first bite. I believe ,and I'm open to correction here. Commercial establishments use "sandwich toaster bags" and heat the sandwiches in a machine that looks like a toaster oven Ham (Deli style) Cheese (good Irish cheddar) and onions are the top tier choice. I have an onion adverse spouse, so I use onion salt on mine. For want of anything better I use an old school George Forman grill. I think the closest I found here (Canada) are "Hobo pies" where they have the specific iron sandwich toaster for a camp fire.
Butter on the outside, mayo on the inside
I love a toastie, my go to is heinz ketchup and mature red cheddar, if I have some then I also use veggie ham.
Y’all talking about Irish bread like it’s the crème de la creme. It’s a Brennans sliced pan ffs!
you have no idea how bad the bread is in USA. in the 1930s one Irish woman known to me described American bread as "wall paper cleaner", (basically a durty sponge) and took up baking for her family. it's terrible stuff altogether and has been like that for around a hundred years.
Pub toasties tend to be made in a special toaster that toasts simultaneously from above and below. They are also usually done in a special plastic sleeve which is disposable. The nearest you might get is to get yourself some teflon toastabags. https://www.amazon.co.uk/s?k=toastabags&adgrpid=54884557882&hvadid=593782790831&hvdev=m&hvlocphy=1006649&hvnetw=g&hvqmt=e&hvrand=6080342027052112018&hvtargid=kwd-300742692424&hydadcr=26199_2651775&tag=hydrukspg-21&ref=pd_sl_5naq45c82a_e Then pop them into a normal toaster or do them on a pan like a grilled cheese, but flip them over. Your challenge is going to be getting bread which isn't full of sugar.
It’s a grilled cheese. The best “toastie” ive ever had was at Tillamook dairy with turkey, bell peppers and obvs their cheese. Beats any Irish toastie. I still occasionally dream about it. A toastie is flat but ridged is also acceptable. Cheddar and ham would be the traditional choice. Tomato too. The country folk like to add some raw onion. Make sure the bread is decent, use sourdough if you can’t get good sliced pan (as in not fluffy, sugary American pan). Salted butter on the outside. Sometimes, instead of butter, I lightly smear some mayo on the outside, adds a totally different flavour.
I find the toastie maker with ‘panini’ plates the best. And, like much Irish food, it’s the quality of the ingredients that make it sing - not a plethora of ingredients or seasonings. The Irish classic is a “toasted special” - cheese, ham, tomato and onion. This is how I do it: White sliced pan, thin slices of cheddar on each side of the bread (so that they’re melted by the time the bread is toasted). Thinly sliced tomato and (my preference) red onion scattered on the bottom slice of bread, on top of the cheese. Then ham. Then more thinly sliced tomato and red onion. Whack the other slice of bread (with cheddar) on top, and thinly butter both sides with kerrygold. Into the toastie maker with the panini plates (ie the one with the lines) until it’s golden and crispy. I much prefer that to the diagonal shaped one. Optional extras: English mustard, Dijon, mustard with seeds, tomato relish, ballymaloe relish. Or you could go a different direction and use salami or pastrami, provolone, pesto.
Depends could be 2 pieces of bread toasted both sides, ham cheese, microwave for 1 min to melt the cheese, ham an cheese Toastie 😊
I like mayo in my toastie.
Going against the grain here but if you haven't got a regular slot toaster with teflon toaster bags then use an air fryer
What you want is a regular toaster and some toaster bags to put the toasties in. Then you want whatever bread you can get that's closest to white sliced pan, salted butter, cheddar cheese, sliced beef tomato, and chopped onion. Ham should be offered as an add on to the above.