Breville machines were pure evil. Having to butter the bread on the wrong side, turning the edges to pure carbon and the contents to molten lava that all ready to scold the end user when tentatively bitten in to…
Agreed, we had a jar of that recently-very moreish.
Haven’t tried it with cheese though tbh. 
Fucking. French. Toast!
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There are a number of acceptable accompaniments to toast - the finest salted butter goes without saying (the violation of toast with petrochemical waste-products like “margarine”, or “butter-like spreads” should, of course, be punishable by public flogging and a week in the stocks).
To which the following spreads may be added: an excellent liver pate, many fine full-fat cheeses (pref. unpasteurised), Marmite (notwithstanding its already-noted and quite deplorable blousing-down in the strength department), a good, bitter, thickly be-peeled orange marmalade, or this, King of them all:
All else betokens the unmanly, the questionable, the shady, the nocturnal, the presumptious and mannerless lifter of shirts, the flighty, the sockless cad, the drinker of pink wines and white rums… {{{shudder}}} …all that is reprehensible in this poor benighted world…
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Brioche please, no toast.
I’ve passed your details on Operation Yewtree, sorry Bob - it’s for your own safety as much as anything… 
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Thank fuck that Brexit will soon deal with this kind of foreign nonsense.
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Lou had a spell making her own butter, some of which I am still using as we froze quite a lot. Made from fresh double cream and Cornish sea salt flakes.
Now I like a LOT of butter on toast, but this stuff…
you can’t put too much on
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Essence of perineum? Does sound like your kind of thing…
Decent label
So, toasted sandwiches; I remember recently there were some posts regarding sandwich makers and recipes etc but I can’t remember where. Opinions?
The best toasted sandwiches, are buttered bread, fried in a pan.
No special toys required.
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Weighty topic - clearly needs its own thread.
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Particularly after you’ve eaten a shitload of them…
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So very this - title suggestion: “CockMonsieur”
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Very well…
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I posted a few #brevillefacts in the Pork Fat thread.
going back to the OP I’ll toast my bread until it’s well done, nearly burnt then leave it to cool in the toaster so it dries out and gets a nice crunch to it. Then spread butter like it was cheese on the things, thick enough so that when it inevitably shatters on the first bite the butter can hold the shards together . Thus I do not slice otherwise i end up with a toastsplosion. This is also a major contributor to my being a fat bastard.
Beans definitely don;t belong ‘on’ toast otherwise it goes soggy and you end up looking like you’ve had a nosebleed with bean juice all down you. Beans in a pasta dish with toast on the side, bring each slice in as you need it and eat without danger of looking like a bad MMA fighter.
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So much rong in this I don’t know where to start.
Meantime, why not save on your electricity bills?
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