How to Make Toast
Posted: | Categories: Substack Archives | Tags:substackToday, I’m doing a deep dive on toast. This is a little bit of a break from my regular Wednesday content, but it’s something I’m deeply passionate about. The toast section of my cookbook (on sale today for Prime Day!!) was one of the last sections I added, but it seems so obvious now—I was eating toast all the time. It’s truly the perfect meal when you only have a few minutes between calls or if you want an easy weeknight dinner for one.
Here’s my ultimate toast guide to honor one of my favorite food groups. I’ll teach you how to make flavorful, crunchy toast, give you recipes for my favorite salads to pile on top, and let you know all the tools you need to make it easy and delicious. Scroll down to the bottom for the full PDF with eight of my favorite recipes!
What You Need to Make the Best Toast
My number one tip for turning toast into a meal is to add protein on top: think tuna, cottage cheese, and eggs any style. (Now’s the time to reference my boiled egg guide.) The best part is with toast, you get way more surface area for delicious toppings compared to a sandwich. Here’s what you need:
Good Sourdough - I use either homemade bread (more on that below) or sourdough from a local bakery. Ask them to slice it for you!
Frying Pan - I use this one for pan-frying toast and this one for making perfect fried eggs.
Tongs - One of my most-used tools for picking up bread, from a pan or toaster oven (please do NOT stick metal tongs in a traditional toaster).
Garlic and/or Garlic Powder - Season. Your. Bread. You’ll notice a huge difference in your toasts immediately.
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Salt - See above!
My Favorite Recipes to Put on Toast
Dilly Cucumber Salad
Vegetarian
If you’re looking for a summertime hyperfixation meal, this is it. (Maybe you’ve made it before?? It’s one of my most popular recipes!) The salad is super refreshing—perfect for hot days—and packed with herbs, and you only need to turn on the stove to toast the bread. Paired with cottage cheese, this is one of my go-tos for a satisfying meal.
Tunacado Salad
My mom makes incredible tuna salad, but this one is really next level. The avocado makes it extra creamy, and finely chopped veggies give you a satisfying crunch. Don’t skimp on the herbs here—that’s really what makes it stand apart from other tuna salads in your life.
Chicken Salad
I’m including two of my favorite chicken salad recipes in today’s PDF—one is an exclusive from my cookbook and the other uses the chicken leftover from making homemade stock (spoiler: the result is juicy chicken salad without a ton of mayo, AND you get homemade stock, too. Win-win.)
Chopped Salads
Vegetarian
I especially love finely chopped salads (like this one from my first week on Substack and this one from last week, pictured) on top of toast. Think of it like a big delicious tortilla chip, giving you the perfect bite of crunch and flavor. I like to use avocado as a base so the salad has something to stick to and doesn’t fall off the bread. It’s also a great opportunity to add a fried egg on top!
Braised Beets
Vegetarian
Pairing braised beets with cottage cheese and crunchy sourdough is the perfect mini meal. Beets are SO good for you—you’ll feel their power instantly. Plus it’s beautiful!
My Top Toast Tips
Use fresh sourdough, either homemade or from a bakery. I store mine in my freezer so it lasts longer.
Pan-fry the bread in a little olive oil, then immediately sprinkle with garlic powder or rub a garlic clove over it while it’s still warm. Don’t forget to add a sprinkle of salt!
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Start with a creamy base: avocado, cottage cheese, hummus, or dressing like Green Goddess are all great. (If you’re making tuna/chicken/egg salad, it accomplishes the same goal.)
Tip: If you use avocado, mash it with dressing for extra flavor. I do this if I have Green Goddess or Miso Vinaigrette in my fridge (if I don’t, I use a squeeze of lemon and pinch of salt).
Pile on your toppings: Sliced or chopped cucumbers and fresh tomato slices are my must-haves, or this is where you can add leftover chopped salads.
Zhuzh the final product: Add a sprinkle of salt (flaky if you want!), a squeeze of lemon juice, and chopped fresh herbs to really go above and beyond. It makes it look great and taste even better.
Enter Your Sourdough Era
I typically get my sourdough at a local bakery (and ask them to slice it for me…I always seem to cut bread on an angle), but Adi loves to make fresh sourdough. If you’re looking for a new hobby, here’s what you’ll need to get started.
Poilane Cookbook - I bought this book for Adi in February 2020 and never dreamed how much use it was about to get. It’s a great starting point for anyone looking to get into sourdough! I also included Adi’s bread recipes (including sourdough, pita, challah, and more!) in my cookbook.
Jars - For your sourdough starter! You can use any jar if you already have some at home, ideally with a loose lid.
Kitchen Scale - When making sourdough and/or feeding your starter, a scale makes it so much easier. (That’s why the bread recipes in my book are measured by weight. It’s way more precise!)
Flour - This is the brand of flour Adi likes for his bread baking—we always have a few different kinds on our shelves.
I hope this helps you master the perfect toast—which one will you make first?
