Here’s a three course toastie dinner with recipes created by Great British Bake Off winner Candice Brown together with Breville. Fig, Parma Ham, Gorgonzola, Walnut & Honey Toastie followed by Chorizo, garlic and macaroni cheese toastie and then a Tarte Tatin toastie.

Buy your Xmas Breville Deep Fill Sandwich Toaster at Argos

Fig, Parma Ham, Gorgonzola, Walnut & Honey Toastie

(Serves 2)

Ingredients:

  • 4 slices of soft soda bread or granary seeded bread
  • 2 fresh figs, each cut into 6 wedges
  • 60g gorgonzola
  • 6 large slices of Parma ham
  • 40g chopped walnuts
  • 2 small bunches of sage
  • 2tsp runny honey
  • 2 knobs of butter
  • Salt and pepper to taste

To serve:

  • Drizzle of honey
  • Fresh salad
  • Balsamic glaze

Method:

  1. Turn on the Breville Deep Fill Sandwich Toaster
  2. Butter one side of each slice
  3. Spread the gorgonzola on the unbuttered side of each piece of bread
  4. Layer on the fresh figs and chopped walnuts. A drizzle of honey and season with salt and pepper
  5. Push 5-6 sage leaves into the buttered side of one of the slices of bread and then wrap a slice of Parma ham around it so the sage leaves are covered
  6. Add the remaining two slices of Parma ham and sandwich the two slices together
  7. Repeat for the second toastie
  8. Once the Breville Deep Fill Sandwich Toaster has reached temperature the amber indicator will alight. Place your toasties onto the plates and close the lid. Toast for four minutes or until golden brown
  9. Remove the toasties from the Breville Deep Fill Sandwich Toaster and leave to cool for one minute before slicing and drizzle with more honey. Serve on a bed of salad with a balsamic glaze

MAIN
Chorizo, garlic and macaroni cheese toastie

(Serves 2)

Ingredients:

For the macaroni and cheese (serves 8)

  • 200g dried macaroni
  • Drizzle of truffle oil (optional)
  • 50g unsalted butter
  • 30g plain flour
  • 400ml whole milk
  • 250g ricotta
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 100g mature cheddar cheese, grated
  • 100g red Leicester cheese, grated
  • 50g mozzarella
  • 6 spring onions, chopped
  • 150g hot chorizo
  • Knob of butter
  • 25g wild garlic (note: this can be substituted with 2 garlic cloves)

For the toastie and garlic butter (serves 2)

  • 2 small flat breads
  • 50g unsalted butter
  • 2 cloves grated garlic
  • Small bunch flat leaf parsley finely chopped
  • Pinch of salt
  • 50g mozzarella
  • 8tbsp macaroni cheese

To serve:

  • Garlic butter dip

Method:

For the macaroni and cheese:

  1. In a large saucepan, bring salted water to the boil and cook the macaroni according to pack instructions. Drain and place in a large bowl. Drizzle with truffle oil and mix so the pasta doesn’t stick
  2. In a large saucepan melt the unsalted butter over a medium heat, then add the flour. Mix and cook out the flour for 2 -3 minutes
  3. Turn the heat down to low-medium and add the milk bit by bit, mixing the whole time until all is incorporated. Keep mixing until the mixture has thickened and is smooth
  4. Stir through the ricotta over a low heat
  5. Mix in the Dijon mustard and season with salt and pepper to taste
  6. Remove the mixture from the heat and mix through the mature cheddar and red Leicester cheese until melted and fully incorporated
  7. In a small frying pan, heat a knob of butter and add the chopped spring onions. Peel the chorizo and half-length ways. Slice into 1 pound coin width pieces. Add the chopped chorizo to the frying pan and fry until golden
  8. Stir through the chorizo and spring onions into the cheese sauce mixture
  9. Pour the cheese sauce over the cooked macaroni and stir until evenly combined
  10. Roughly chop the wild garlic and fold it through the macaroni

For the toasties

  1. Switch on the Breville Deep Fill Sandwich Toaster
  2. In a small saucepan, add the butter and grated garlic. Melt over a low heat until bubbling. Remove from heat, season with salt and stir in the chopped parsley
  3. Open the flat bread width ways and slice. Add 4 tablespoons of the macaroni cheese and top with some mozzarella
  4. Place the other half of the flatbread on top and sandwich together
  5. Repeat for the second toastie
  6. Once the Breville Deep Fill Sandwich Toaster has reached temperature the amber indicator will alight. Place your toasties onto the plates and close the lid. Toast for five minutes
  7. Remove the toasties from the Breville Deep Fill Sandwich Toaster and leave to cool for one minute before slicing. Brush both sides of the cooked toasties liberally with the garlic parsley butter
  8. Serve with extra garlic butter for dipping

Tarte Tatin toastie

(Serves 2)

Ingredients:

  • 2 croissants
  • 1 pink lady apple
  • 1 ripe pear
  • 4 tsp of caramel (I use carnation caramel)
  • 50g of unsalted butter, melted
  • 4 tsp of soft light brown sugar
  • 1 tsp of ground cinnamon
  • 60g of chopped pecans

To serve:

  • Vanilla ice cream

Method:

  1. Turn on the Breville Deep Fill Sandwich Toaster
  2. Slice the croissant lengthways and open up
  3. Peel and core the apple and pear and then slice them into roughly 1 pound coin width slices
  4. Spread 1 tsp of caramel sauce onto each half of the open croissant
  5. Layer the apple and pear on top of the caramel, alternating and overlapping on each half of the croissant
  6. In a small bowl, mix the brown sugar, cinnamon and half the pecans. Sprinkle this over the apple and pears
  7. Drizzle the melted butter over each topped croissant
  8. Repeat for the second toastie
  9. Once the Breville Deep Fill Sandwich Toaster has reached temperature the amber indicator will alight. Gently, place the croissants, with the apple and pears open on top, onto the plates and close the lid. Toast for up to 4 minutes.
  10. In a dry frying pan, toast the remaining pecans, until slightly golden
  11. Remove the toasted croissants from the Breville Deep Fill Sandwich Toaster and leave to cool for one minute
  12. Set on a plate and top with a scoop of vanilla ice cream and a sprinkle over the toasted pecans
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