Marcus Lush, radio host
"We spent a lot of our childhood making toasted sandwiches using those cast-iron squeezie things on an open fire - there was only one TV channel then and the living room was less frenzied so multitasking, TV-watching and cooking on an open fire, was do-able.
"Mind you, the old man was also smelting lead on the fire and I imagine that is highly dodgy from a safety point of view.
"What I love is simplicity - too many flavours and it's a mess, like Subway or those spinny paintings at the Easter Show. For me, the cheese is Anchor Tasty, with onion, and tamarillo chutney. Although I am a brown bread person I prefer a bread that the cheese doesn't leak out of - otherwise you burn yourself. Alternatively, cheese, feijoa and lamb leftovers. Is it okay to reheat lamb? Why are we so cautious about meat? You don't see many death notices from meat-related reheating incidents."
Peter Gordon, chef
"Sunday night suppers in Wanganui when I was a kid were always grilled cheese on toast, pancakes with lemon and sugar or toasted sandwiches.
The latter are as filling as you want them to be - leftover sausages and potato salad from a barbecue, with a bit of cheese added, was always a favourite.
"My recipe? Chillied spaghetti goat's cheese toastie. I love this modern version of what we ate as kids. In those days it was grated Chesdale and canned spaghetti. It has to be made from white bread with lots of butter. It has to feel a little naughty."
Peter's recipe
4 slices white sandwich bread, buttered
1 cup canned spaghetti
2 teaspoons sweet chilli sauce
60g goat's cheese - a chalky, chevre-type one is best, diced
Heat a toastie iron. Lay two slices of bread, buttered side down, in the iron. Divide the spaghetti between them, drizzle with the chilli sauce and top with the cheese. Sit the other slice of bread on top, butter facing up. Close lid and cook until golden.
They know which side their bread is buttered
Photo / NZ Herald
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