5 Epic Toasted Sandwich Recipes, From Mi Goreng to Chilli Jam

5 Epic Toasted Sandwich Recipes, From Mi Goreng to Chilli Jam
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This article is sponsored by National Product Review.

I dare you to find me someone who dislikes toasted sandwiches. They’re just too versatile. No matter your picky tastes or annoying dietary requirements, there’s a version of the humble toastie that you can demolish. And with the weather cooling (and honestly going a bit haywire), ’tis the season for this comfort food.

If you, like me, are blowing through too much cash buying lunch each day, whip one of the below toasted sandwiches up to take to work. (Or, toast it in the office if yours has that kind of fancy touch.) They taste just as good, if not better, and you’ll save those precious bucks. And hopefully have leftovers to munch on tonight.

1. Turkey, cranberry and camembert

This decadent toasted sandwich is perfect for putting your leftovers to good use and tastes like Christmas in your mouth. Max impact for minimal effort and ingredients. And, according to the biggest foodie I know, “It really slaps”.

What you’ll need: 

  • Four slices of bread
  • Butter
  • 1/4 cup of cranberry sauce
  • Four slices of turkey breast
  • Six slices of camembert

Method: 

  1. Butter two slices of bread
  2. Layer half of the cranberry sauce onto the unbuttered side of the bread
  3. Add two slices of turkey and three slices of camembert on top
  4. Place the other slice of bread on top
  5. Repeat for the second sandwich
  6. Place them into your sandwich press (buttered-side down) until the bread is golden and the cheese has melted

2. Mi Goreng Toastie

We’re kicking things up a notch with this chaotic toasted sandwich. You’ll need a sandwich press more cafe-style to manage this one. Try the Sunbeam Café Style 6-Slice Sandwich Press to take advantage of the AnyHeight Control™ Lever. (As an added bonus, this adjustable height basically gives you permission to stack your sambos sky-high.) Plus, its non-stick coating and curved lip help you clean up this more messy number.

What you’ll need: 

  • Two slices of bread
  • Butter
  • Two slices of cheese
  • Mayonnaise
  • Sriracha sauce
  • One packet of mi goreng
  • One egg

Method: 

  1. Butter your bread and place it face down on the sandwich press
  2. Add a slice of cheese on top, hover the grill just above the cheese and lock it there until it melts
  3. Remove this slice and drizzle mayo and sriracha on top
  4. Put some extra butter on the grill and add the mi goreng noodles on top
  5. Make a hole in the middle of the noodles and crack an egg into it
  6. Lock the grill so it’s right above the egg until it cooks to your liking
  7. Use a spatula to move the cooked egg and noodles onto your sambo
  8. Finish with the second slice of toast

3. A Ramped-Up Rueben

This one goes out to all my fellow rye-lovers. This toasted sandwich is a mainstay on cafe menus, but how often do you really scoff corned beef or sauerkraut at home? Not enough, I say. The key to a better reuben is to make it properly. Avoid a soggy sambo by layering the ingredients in a certain way (see method) and using thinly sliced kraut.

The beauty of this bad boy is that it’s built to be loaded right up, so it’s perfect for if you’re wasting away and in need a hefty lunch.

What you’ll need: 

  • Two slices or rye bread
  • Butter
  • Thousand Island dressing
  • Sauerkraut (a lot)
  • Thinly sliced corned beef (go to town with it)
  • Two slices of swisse cheese
  • Two pickles

Method: 

  1. Butter each slice of rye before lathering the unbuttered sides with Thousand Island dressing
  2. Put your cheese on top of the dressing on one slice
  3. Place corned beef on the other slice
  4. Put some more dressing on the sauerkraut in the middle

4. An elevated OG cheese

This a recipe for the purists who can’t seem to get past the original cheese. You have good taste, my friends. But we’re going to jazz it up with some tangy and crunchy twists, so it’s like you’re eating a charcuterie board.

What you’ll need: 

  • Two slices of white bread
  • Butter
  • Two slices of tasty cheese
  • Dijon mustard (one wildcard)
  • Chilli jam (another wildcard)
  • Parmesan

Method: 

  1. Butter each slice of bread (inside and out)
  2. Put one slice of cheese onto one slice
  3. Layer on some chilli jam
  4. Drizzle some dijon on top before adding another slice of cheese
  5. Place the other slice on top and sprinkle some parmesan on the outsides of the slices to give it a delicious crunch

5. A sweetie

I’m a sweet lady and I have never had a toasted sandwich that wasn’t savoury. I’ve never even seen one on a menu – madness! But I will be trying this one below as soon as humanly possible.

What you’ll need: 

  • Two slices of brioche bread
  • Butter
  • Two tablespoons of cream cheese
  • Pinch of cinnamon
  • A teaspoon of honey
  • Drop of vanilla extract
  • Pinch of lemon zest
  • 10 raspberries

Method: 

  1. Butter one side of each slice of brioche
  2. Mix the cream cheese, cinnamon, honey, vanilla and lemon zest together in a bowl
  3. Spread the mixture on the bare sides of the brioche
  4. Place the raspberries on top of the mixture
  5. Put the slices together and into the sandwich press until crispy and golden
  6. Drizzle extra honey and dust icing sugar over the top

Whatever your toasted sandwich tastes, there’s a recipe for your needs. Get your mitts on a sandwich press and get to toasting!

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