5 amazing recipes to enjoy the most gourmet toasts


High gastronomy that you can make yourself.

By toast, we mean the simplest form of sandwich: a few ingredients between two slices of toasted bread, baked in the toaster, eaten by hand. Error! If one leaves one’s imagination free, then one can discover that one can serve toast on the plate, that one can use any combination of ingredients to produce a delicious result and that finally, the toast can be made with just one slice of bread. Just like the gourmet toasts we recommend!

So let’s keep in mind that toast is where the bread is baked and has something on top of it – so simple. However, its preparation follows some rules.

The most basic thing has to do with bread. The better its quality, the higher the taste of the toast (it is even more true with a “raw” sandwich). The same goes for materials. When we use a few materials, they must be of top quality. When we use a lot. they must be perfectly balanced with each other.
So forget the “plastic” ingredients of supermarkets, such as “toast bread”, “slices of cheese for toast” and “slices of ham for toast” and let’s create something much tastier.

Toast with roasted tomato and feta cream

(For four toasts)

For the filling

4 medium tomatoes cut in half and peeled
½ κ.γ. sweet paprika
½ tbsp freshly ground pepper
½ κ.γ. semi-coarse salt
1 tbsp. extra virgin olive oil
1 cup crushed slice
2 tbsp. bag yogurt
2 tbsp. mayonnaise
1 clove chopped garlic
½ κ.γ. dried oregano

For bread

4 slices of village bread
extra virgin olive oil
semi-coarse salt
fine salt
freshly ground pepper


Preheat the oven to 190 degrees and spread a pan with oil paste.
Line the sliced ​​tomatoes with the cut side up (we have previously removed their spores, squeezing them as needed).
In a small bowl, mix the paprika, pepper and ¼ tbsp. fine salt. Sprinkle the tomatoes with some “fillets” of olive oil (half-cover the opening of the bottle with your finger) and bread them with the paprika mixture. Bake until the juices boil: 50 minutes to 1 hour. Take them out of the oven and leave them to cool.
In a bowl, mix the crushed feta cheese, yogurt, mayonnaise, garlic, oregano and the remaining salt.
Bake the slices of bread: on the oven grill, in a toaster, on the bbq, in a pan with olive oil. Assemble the toast: place a slice of baked bread on the plate, spread a generous spoonful of the feta cream on it, place a tomato (two halves) symmetrically, add 1-2 fillets of olive oil and salt with the semi-coarse salt.
Finish by frying with freshly ground pepper.

Beef toast

(For four toasts)

For the beef

1 kg of minced meat from an olive or a spala, once passed by the machine
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium chopped leek (not the very green part)
1 small carrot cut in half and in very thin (semi) slices
2 cloves chopped garlic
1 can with whole tomatoes
1/3 cup oatmeal
2 tbsp. Worcestershire sauce

  1. Mug of dry red wine
    Κό chicken broth cup (optional)
    1 tbsp. fine salt
    ½ κ.γ. freshly ground pepper

For bread

4 slices of wholemeal bread
4 tbsp. broth from the frying of minced meat
chopped parsley


Cook the minced meat: in a wide pan and over high heat, add the minced meat to deep fry. Stir constantly with a ladle dissolving its pellets. Cook for 8-10 minutes until the minced meat loses its pink color. Then take it out of the pan (taking care not to take its juices out of the pan), pour the wine and with the spoon dissolve the “candies” that the frying left on the bottom.
Cook until the volume is reduced, 4 tbsp. about, so we take out the broth and keep it.
Pour the oil into the pan for 2 minutes over medium to high heat. Reduce heat to medium and fry the onion, leek, carrot and garlic until the onion is soft (5-6) minutes. Add the minced meat to mix with the vegetables, and by hand melt the tomatoes over the pan and add them to the mixture. Stir and add the flakes and Worcestershire sauce. Season with salt and pepper and lower the temperature even more. The sauce should lose volume and become thicker. Each time it produces volume, add chicken broth. Stir occasionally and cook for 1-2 hours until the sauce is rich and creamy.
Bake the slices of bread: on the oven grill, in a toaster, on the bbq, in a pan with olive oil. If we don’t grill them, preheat the oven. Spread the minced meat broth on the four slices, place them in a pan covered with foil and bake them in the oven for 1-2 minutes.
Take them out and spread the minced meat sauce on them, while sprinkling them with chopped parsley.

Toast with parmesan butter, fried egg and asparagus

(For four toasts)

For the parmesan butter

3 tbsp. butter out of the fridge, to have softened
¼ of the cup finely ground parmesan
¾ κ.γ. garlic powder
¼ Mr. semiconductor salt

For bread

4 large slices (2 cm thick) of good bread (eg pan with sourdough)
12 fresh asparagus (remove the hard edges and cut them in half lengthwise)
1 tbsp extra virgin olive oil
coarse salt
freshly ground pepper
1 tbsp. butter
4 eggs
fine salt


Make the parmesan butter: in a small bowl, mix the butter, parmesan, garlic powder and salt until smooth.
Place foil on a baking sheet. Spread the asparagus in the pan, sprinkle with oil and season with salt and pepper. Turn on the oven grill and bake for 6-8 minutes, shaking them regularly, so that they grab on all sides.
Spread the slices of bread with parmesan butter and bake them in one of the ways mentioned above.
We share the asparagus on top of them.
Put the butter in a large non-stick pan and turn the heat to medium to high.
Carefully break the eggs and fry them as you like: it is best not to harden the yolk, 3-4 minutes.
Serve with one egg on top of each sandwich and toss with boukovo, fine salt and freshly ground pepper.

Toast with garlic pesto, cream cheese and red pepper

(For four toasts)

For the garlic pesto

350 gr. ready basil pesto
2-4 garlic cloves (depending on your stamina)
Ού mug of cleaned pistachios of Aegina baked and unsalted
zest from a lemon

For bread

4 (2 cm thick) made of round loaf
extra virgin olive oil
fine salt
1 thinly sliced ​​red pepper
250 gr. fresh mozzarella cut into very small cubes


Add the pesto, garlic cloves, pistachios and lemon zest to the blender and beat for a while.
Bake the slices of bread in one of the ways mentioned above (grill, bbq, pan). Brush them with a generous amount of garlic pesto, add a few strips of pepper and chopped mozzarella. Pour olive oil over them and salt them.

Toast with tuna and olive sauce

(For four toasts)

For the olive sauce and tuna

3 small canned tuna in oil (240 gr.)
3 spring onions, without the very green part, finely chopped
Ού cup green olives, pitted and chopped
1 tbsp. extra virgin olive oil
lemon juice
½ chopped parsley bunch
4 grout preserved in oil (jar) finely chopped
. Cup chopped fresh mozzarella
Τρι cup grated mozzarella (not fresh)
1 tbsp. freshly ground pepper
semi-coarse salt

For bread

4 (2 cm thick) from round loaf with sourdough


In a small bowl, mix the parsley, spring onions, olives, olive oil and lemon juice. Try and salt if necessary.
In another bowl, carefully mix the tuna (after we have previously drained it and “searched”) with the ginger, the mozzarella (fresh and dried) and the freshly ground pepper.
Lay a baking sheet with foil and spread the slices of bread. Bake in the oven grill on both sides (1-2 minutes each) until golden. Smear each one with the tuna mixture, grind them with the boukovo and put them back on the grill for 2-3 minutes until the cheese starts to melt. Take them out and spread the olive sauce on top.

This article was originally published on: https://gr.askmen.com

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