Baked Bean Toastie Sandwich Recipe

Ahh, the toastie—a student classic! Don’t go getting all wistful just yet, you keen beans. Let’s get the historical facts straight first… In the 1970s, John O’Brien of The Breville Company invented his famous toasted sandwich maker, a device that clamps the crusts together while the sandwich is toasting, containing the filling within two pockets. The sandwich itself is now often referred to simply as “a Breville.” There are many classic recipes, including cheese and tomato (many a chin burned by a red hot tomato slice slapping against it), and even canned spaghetti (who, me?). One I remember fondly from student days, however, is the baked bean toastie; dipped in ketchup, brown sauce, or steak sauce, this saw me through many a revision period, not to mention hangover. My friend once told me that his dad can get an egg to set perfectly in the middle of the toastie, so that the yolk was still runny when cut. Impressive, but I’m going to keep things simple here. There is just one final thing to say about the toastie and that is a word of warning; never, ever underestimate the heat of that filling. The internationally recognized heat scale goes like this: 1) center of the sun; 2) inside of baked bean toastie; 3) other things that may be hot.

Baked Bean Toastie Sandwich

INGREDIENTS

2 slices white or brown bread

Butter, at room temperature

5½oz (150g) can baked beans

Grated cheese, such as Cheddar, Swiss, Provolone, or Monterey Jack (optional)

A dash of Worcestershire sauce (optional)

Ketchup, brown sauce, or steak sauce, to serve

Heat the sandwich toaster. Spread one side of both slices of bread with butter, and when

the sandwich toaster is hot, place the first slice, butter-side down, onto the hot plate.

Empty the baked beans onto the bread and top with some grated cheese and

Worcestershire sauce, if using. Top with the remaining slice of bread, butter-side up, and

close the sandwich toaster.

Toast until golden and crisp. Serve with your preferred sauce.