This is how you make a heavenly toast
Nice for Wednesday
By the way, do you know our neighbors? They are the foodies from FavorFlav.com. When we have something to celebrate, we take care of the alcoholic drinks and ask the Flavjes to whip up something delicious. But they are not only masters of snacks and five-course craziness, they can also teach us a thing or two about toast. Therefore: how to actually make that heavenly toast.
Choose the right cheese
Not every cheese is suitable for a toast. Don't just top it with your favorite cheese, but always consider its pH value. Nerdy fact: the lower the pH value, the easier the cheese melts. And that's exactly what we want. Perfect toast cheeses are Gruyère and Manchego, both with a strong, nutty flavor. Gouda cheese also has a good pH value. And cheddar? That works too. Is your favorite cheese not listed? No worries: if you combine it with one of the above types, it's also fine.
Go for thin slices of (old) bread
Whole grain bread, corn bread, white bread: it doesn't matter much which bread you use. Much more important is that you don't build a toast with thick slices, because then the cheese can't melt properly. Also not handy: using bread with a lot of holes. Do you have some old slices lying around? Use those: old bread gets crispy faster when baked. Win-win.
Spread with mayonnaise
We already knew that a layer of butter on top of your sandwich makes your toastie crispier, but spreading both sides of the bread with mayo turns out to be even better. Also because the mayonnaise gives your toastie a nice golden brown color and creates a protective layer during baking.
Top with Parmesan
Best tip ever: sprinkle Parmesan cheese on top of the mayo. The cheese sticks well to the mayonnaise and during baking, a hard cheese crust forms on both sides of your sandwich.
Bake in the pan
We prefer the pantosti anyway over a toast from the iron. Why? The bread becomes nice and crispy and a bit buttery, and in the pan, the cheese melts perfectly because you have better control over the temperature. Bake on medium heat without butter, because there's already enough on the sandwich.
Although, ‘the crunchiness of your sandwich is unmatched when you bake in ghee,’ says FavorFlavs Renée. So that's an option too.
I don't know what you do for lunch, but here at the Amayzine offices, we are really into toasts. Bon appétit!
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