Pane Tostato Tre Formaggi e Pomodori Secchi

NAME: _Pane Tostato Tre Formaggi e Pomodori Secchi
(Three cheeses and sundried tomato toasted sandwich)

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INGREDIENTS/UTENSILS:
Sliced bread
Provolone
Fetta
Grated parmesan
Oil-preserved sundried tomatoes
Olive oil
Garlic mashed with salt

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METHOD:
Put a small amount of the mashed garlic into a small dish of olive oil, allow to sit while you cut the Provolone and Fetta into slices about 2cm square and a few mm thick. Cut the sundried tomatoes into strips.

Brush one side of each slice of bread with the garlic-infused olive oil, then sprinkle quite liberally with Parmesan cheese. Turn one slice upside down on another so as to keep oil sides together, fill each sandwich with the other two cheeses and sundried tomato.

Whether toasting in a frypan or toasted sandwich press, lift the filled slice off the bottom one, place in pan or sandwich maker, cover with remaining slice. Toast both sides until the Parmesan is quite brown.

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SERVING: Serve immediately, with side salad if desired.

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NOTES: I used a herbed Fetta, good Provolone, and herbed semi-dried tomatoes in oil. I You could use plain fetta and SDT and add some finely shredded basil and a shake of ground black pepper. When you add the salt-mellowed garlic to the oil, you'll soon learn if you used too much - it's the merest hint of garlic you're aiming for. And use a robust olive oil with a bit of colour to it.

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Fowl Toastie

NAME: _Fowl Toastie

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INGREDIENTS/UTENSILS:
100g chicken or turkey mince
1 tbsp finely chopped onion
1 clove garlic crushed
1 tsp soya sauce
1 tsp tomato paste
1 egg
2 tbsp grated cheese (good mozzarella is best, mild cheddar works too)
8 slices white bread
salt/pepper to taste
chilli flakes if desired

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METHOD:
Cold sweat the onion and garlic together with a sprinkling of salt, toss.  Meanwhile, put the mince, egg, cheese, and sauces into a bowl and stir lightly together.  Once the onion and garlic have lost their edge and sweated a bit, add them and mix through.

Spread mixture equally onto four slices of bread, cover with the other four, and slip into toasted sandwich maker and toast for at least five minutes.

ALTERNATIVE METHOD:
Make up the mince as above, in whatever quantity you think you may need, lay on a sheet of cling-wrap and roll out to 3 - 5 mm thick, cover with second sheet of cling-wrap, and using a sharp knife, cut into squares slightly smaller than sliced bread, freeze, and use as required straight from freezer to sandwich toaster.  This makes a handy snack that's ready in five minutes.

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SERVING:
It's a toasted sandwich.  Garnish it with a sprig of parsley that most people don't eat anyway, or just bang it on a plate and thrust it towards your intended victim.

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NOTES:
Surprisingly good, and there are dozens of variations of the recipe that work.  The secret is the quite thin layer of meat filling, it cooks in just a few minutes, even if using the frozen version.

I've also used pork mince (with no garlic, and nutmeg and small raisins of all things) in the recipe, and played with a range of fillings with assorted spices and cheeses.

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