A well-made toast is always an excellent solution when you don't have time to cook. Here our tips to prepare it, in a classic or creative version
It is easy to say "I prepare a toast!". But making it a special one is another story. On the contrary: it is a completely different story, because it is a matter of excellent ingredients and perfect cooking. There choice of bread, for example, is very important and also that of filling, which must be tasty, but not excessively rich and heavy.
And then the perfect toast must be crispy at the first bite and enjoyable to eat.
The bread
Typically you use the crusty bread although many prefer the White bread.
The bread loaf is softer and does not lose its fragrance when cooked, while the pancarré is likely to dry out too much.
You can also use other types of bread, possibly sliced not too thick and with a not too hard crust. In this case, however, we will talk more about sandwiches than toast.
Pizzas, focaccias and bagels are an alternative, but be careful do not exceed with the filling.
In any case, always remember that the perfect toast must be heated on both sides.
The filling
The classic toast is stuffed with cooked ham and cheese.
Cooked ham must not have fatty parts and should be inserted between two layers of cheese.
As for cheese, many use the sottiletta because it melts and spins perfectly, but in our opinion fontina it keeps cooking better and is also tastier.
Obviously you can enrich the filling as you prefer also with a slice of tomato or other cold cuts.
And for the Saturday morning brunch, prepare the toast, but sweet version, with peanut butter, hazelnut cream, ricotta, honey, maple syrup and fresh fruit.
Cooking
The perfect toast is a question of cooking, but also of composition of the layers.
The first layer is the bread, the second the cheese, followed by the cooked ham, then again the cheese and finally the bread.
The toast must be inserted in the toaster or, even better in our opinion, in the specific plate.
If you don't have either, you can also heat it in a non-stick pan, two minutes per side, pressing it with the palm of your hand.
Remember that the cheese must melt, but not strain on all sides.
Toast mania
In recent times, toasts are very fashionable, both savory and sweet, and therefore we have thought of offering you a rundown of the most famous so that you can replicate them to that at home.
They are all quick and easy recipes to prepare for a lunch break or a relaxing breakfast. Browse the tutorial!
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