I always enjoy giving a humble dish a luxury makeover, so my filling has fondue cheese, shredded ham,  onion compote and truffle oil. But you can choose whatever ingredients you like and use the same process to make a toastie that’s truly terrific.


  • 1 New washing-up sponge (without scourer)

  • 2 Slices of white sandwich bread

  • Unsalted butter, at room temperature

  • Set fondue cheese (p.231), sliced

  • Shredded ham (p.65)

  • Onion compote (p.270)

  • Truffle oil


  • 1.

    Cut the sponge into two triangles to fit inside each half of a toasted sandwich maker. (The size of the sponge triangle will depend on the size and shape of your machine but the sponge should fit inside the triangle that the machine makes, leaving a 1cm gap around the edges.)

  • 2.

    Pre-heat the toasted sandwich maker.

  • 3.

    Spread one side of the bread with soft butter and place one slice butter-side down on the pre-heated machine. Place the sponge triangles where the filling should be and place the second piece of bread on top, butter-side up. Toast with the sponge inside for 5 minutes or until the bread is lightly golden.

  • 4.

    Remove the sponge sandwich from the machine and cut open if sealed. Remove the sponge and spread a little softened butter on the inside of each half of bread and add slices of the cheese fondue, some shredded ham and a layer of onion compote, along with a few drops of truffle oil.

  • 5.

    Close the sandwich and return it to the machine. Cook for 5 minutes more, until the toastie has sealed and the bread is golden brown. Be careful when biting into the toastie, as the contents will be piping hot and molten.


Recipes & images taken from Heston Blumenthal at Home, published by Bloomsbury, $65.00.

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