Do we really need three meals a day?
Breakfast, lunch and dinner. It’s a routine most of us grow up with, and one that has become so familiar that we rarely stop to question it. But have you ever wondered where the idea of three meals a day actually came from?
While people have always eaten meals, the regular pattern we recognise today was shaped in part by the Industrial Revolution. As working lives became more structured, eating habits adapted to fit the working day: breakfast before setting off, a relatively quick lunch and a main evening meal once work was over.
Over time, this became the accepted routine, even though our lifestyles, working patterns and appetites are very different today.
Of course, there’s nothing wrong with three meals a day if that’s what suits you. But does every evening meal really need to involve planning, preparation, cooking and all the washing up that goes with it?
When you’re cooking for one, there’s also the cost to consider. Perhaps we sometimes make more work for ourselves than we need to — and overlook simpler alternatives.
A toastie can be just the thing
A good toasted sandwich can make a surprisingly satisfying meal. It’s quick, comforting, easy to adapt to your own tastes and a useful way to use up ingredients you already have in the fridge.
You don’t need a fancy sandwich maker, either. A frying pan will do the job nicely. Choose your bread, add a filling you enjoy and you’re pretty much there.
And it doesn’t have to be the same old cheese toastie every time. There are plenty of combinations to try, whether you fancy something savoury, a little more indulgent or something different altogether.
If you’d like to make your toastie into a more substantial meal, serve it with a mug or bowl of warming soup. It’s a simple combination that works particularly well on a chilly day.
You can also make good use of leftovers, odds and ends of cheese, chutneys and other ingredients that might otherwise get forgotten in the fridge.
Who says dinner has to be complicated? Four toastie ideas to try
Here are four ideas to get you started
1. Grilled Sourdough, Gruyere & Chilli Melt
For something a little more indulgent, try this crisp, golden sourdough with melting Swiss Gruyère cheese and a hint of chilli. The cheese brings a rich, nutty flavour, while the chilli adds a little warmth.
It’s a simple combination, but one that feels like a real treat — and all without turning dinner into a big production.
2. Pan-Toasted Salmon & Cheese Sandwich
Salmon might not be the first thing that comes to mind when you think of a toasted sandwich, but it works surprisingly well with melting cheese.
Freshly cooked salmon or tinned salmon can both be used, making this a handy option depending on what you have available. Salmon also provides our recommended protein and omega-3 fatty acids.
It’s another reminder that a toastie doesn’t have to mean cheese alone.
3. A Classic Cheese & Ham Toastie
4. Cranberry & Stilton Toastie
One of my absolute favourites — and definitely not just for Christmas. The tangy flavour of Stilton pairs beautifully with the sweetness of cranberry, all tucked inside crisp, toasted bread.
It’s a lovely combination when you fancy something a little different.
No Stilton in the fridge or you just don’t like it? No problem. Mature Cheddar, Red Leicester, Brie or goat’s cheese all work well with cranberry, so use whatever you have to hand. Each brings something a little different to the toastie.
A few tips for a better toastie
- Choose your bread: Sourdough, thick-cut white bread and wholemeal can all work well.
- Don’t overfill it: Too much filling can make the bread difficult to toast evenly.
- Keep the heat moderate: This gives the cheese time to melt before the bread gets too dark.
- Use what you have: Leftover cooked vegetables, a little chutney or odds and ends of cheese can all find a home in a toasted sandwich.
And if you’re wondering which cheese works best, there’s no single answer. Mature Cheddar is a reliable all-rounder, Gruyère melts beautifully, Brie makes a creamy filling, and Stilton adds a stronger flavour. Mozzarella melts well, too, although it’s milder. If you’re using fresh mozzarella, pat it dry first to avoid making the bread soggy.
What’s your favourite toastie?
There’s no right or wrong way to make one. It’s really about finding combinations you enjoy and making the most of what you have.
So, what’s your favourite toastie filling? Do you stick to the classics, or have you discovered an unusual combination that works surprisingly well?
We’d love to hear your ideas!
