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British

Toast Sandwich

A Victorian curiosity from Mrs Beeton's Book of Household Management: a thin slice of cold toast, heavily buttered and well seasoned, laid between two slices of soft buttered bread. Cheap, plain and oddly comforting, it was once served with tea in place of a proper supper.

BreakfastVegetarianUnder 400 kcalUnder 30 min
9 min5 prep · 4 cookEasy307 kcalper serving
Toast Sandwich

Method

  1. Cut 3 slice thin slices of white bread, no more than 1 cm thick, from a soft white loaf. Leave the crusts on for now.
  2. Toast 1 slice of the slices under a medium grill or in a toaster until pale gold and dry on both sides, about 3 minutes. It should be crisp right through, not dark.
  3. Stand the toast upright on a rack and let it go completely cold, 5 minutes or so. Cooling it in a rack rather than flat on a plate keeps the steam from softening it; the sandwich depends on that dry crispness.

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Per serving

307kcal
7gprotein
38gcarbs
14gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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