3x deluxe toastie

You can find it on almost every lunch menu and if I want to score points with my brothers‘ kids, this is on the menu. The toastie. We Dutch cheese heads really enjoy it. But shouldn't such an ordinary toastie made from casino white bread and topped with a slice of Maaslander and grilled ham be a bit more exciting?

My favorite is simply made in the pan, but then with sturdy sourdough bread, topped with Gruyère, tuna, red onion, and freshly ground black pepper. Tuna melt for president! But I have three more of those gems for you. Make a nice bowl of salad to go with it, pop open a bottle of rosé, and find a sunny spot. Away with those mashed potatoes and other winter meals, it's time for spring food.

1. Spinach-pesto-Comté (for two hearty toasties)

4 thick slices of Pain de Campagne

a bag of fresh leaf spinach

4 thick slices of Comté cheese (or cheese of your choice)

3 tablespoons of fresh pesto

1 tablespoon of olive oil

For the pesto

1. Put two handfuls of basil leaves and a clove of garlic in the blender.

2. Add 4 tablespoons of pine nuts,

3 centimeters of fresh Parmesan, and a generous splash of oil.

3. Pulse until you get a creamy pesto, but not too long, otherwise it becomes too sticky.

4. Optionally add some extra olive oil.

1. Spread the four slices of bread with the fresh pesto.

2. Top the slices with spinach and the Comté cheese and finish with a slice of bread.

3. Heat a tablespoon of oil in the pan and fry the toasties until golden brown on both sides.

2. Grilled veggies (for two hearty toasties)

4 large slices of white bread

half an eggplant

a bunch of spring onions

half a zucchini

a clove of garlic, finely chopped

a ball of buffalo mozzarella

4 slices of prosciutto from a good butcher

1 tablespoon of olive oil

1. Cut the vegetables into thin long slices.

2. Grill the vegetables and spring onions in a hot grill pan.

3. Spread the slices with some olive oil and the chopped garlic.

4. Cut the mozzarella and distribute it over the slices of bread, along with the ham.

5. Finally, add the grilled vegetables and finish with a slice of bread.

6. Heat the pan again and grill the sandwich until golden brown and the cheese is melted.

3. Holy goaty (for two richly topped toasties)

4 large slices of sourdough bread

a piece of soft goat cheese

a handful of chopped walnuts

1 ripe pear > 1 tablespoon of honey

a bag of arugula

1 tablespoon of olive oil

1. Top two slices of bread generously with the goat cheese.

2. Peel the pear and cut it into thin slices.

3. Top the bread with the nuts, the pear, and some arugula.

4. Drizzle it with some honey and finish with a slice of bread.

5. Grill the sandwich until golden brown and garnish it with some extra arugula and nuts.