Nostalgic Street-Style Toast
Nostalgic Street-Style Toast
How to Make a Sweet and Savory Street Toast That Evokes Fond Memories
I remember the enticing, buttery aroma of street toast being grilled in the mornings, sparking my appetite. Nowadays, they seem to be less common than before, making them a rare sight. Sometimes, nostalgia hits, and I crave the foods from those bygone days. To revisit those memories, I decided to recreate a street-style toast. While making it this morning, I realized that it’s not as simple as it seems to sell them on the street. Street vendors likely prepare all their ingredients in advance and then grill them quickly on-site, making it appear effortless. I made mine open-faced, using just one slice of bread and a thick cabbage patty, which resulted in a hearty and satisfying breakfast. To capture that authentic street toast vibe, I wrapped it snugly in parchment paper so I could hold it like an open-faced sandwich without any mess. It’s a healthy and delicious option that would be great for a quick breakfast or as a snack for kids during school breaks.
Ingredients- 2 slices of bread
- 4-5 leaves of cabbage
- 1 small piece (3cm) carrot
- 2 eggs
- 1/3 tsp salt
- 2 slices of cheddar cheese
- 2 Tbsp jam (or sugar)
- 1 Tbsp butter
- 1 Tbsp oil
Cooking Instructions
Step 1
Finely shred the cabbage. Aim for thin strips for better texture and even cooking.
Step 2
Soak the shredded cabbage in water with 2 Tbsp of vinegar for about 10 minutes. This helps to sanitize and crisp up the cabbage.
Step 3
Rinse the cabbage thoroughly under running water and drain it well in a colander. Ensure most of the water is removed to prevent a soggy patty.
Step 4
Wash the carrot, scrape off the peel, and then shred it thinly.
Step 5
In a bowl, combine the drained cabbage and shredded carrot. Add the 2 eggs and 1/3 tsp salt (or about 5-6 grinds from a pepper grinder if using coarse salt). Mix everything together until well combined.
Step 6
Melt 1 Tbsp of butter in a frying pan over medium-high heat. Place the bread slices in the pan and grill until golden brown on both sides. Be careful not to burn them.
Step 7
Add 1-2 Tbsp of oil to the same pan and spread the cabbage mixture thinly to form a patty. For a thicker patty, you can make it larger and then cut it into portions. I made mine large and cut it into four pieces to use two per sandwich, making them quite generous!
Step 8
Cover the pan with a lid and cook over medium heat until the cabbage is tender. Steaming it with the lid on ensures it cooks through.
Step 9
Once the bottom side is cooked, carefully flip the cabbage patty. For extra flavor and a heartier filling, I added a slice of ham on top while it was cooking.
Step 10
Spread 1 Tbsp of jam (or sugar) on one side of the toasted bread. If using sugar, it’s best to sprinkle it onto the patty while it’s still hot in the pan, allowing it to melt slightly.
Step 11
Place a slice of cheddar cheese on the jam-covered bread, then top with the cooked cabbage patty and ham (if using).
Step 12
Drizzle ketchup over the filling. For those who don’t like ketchup, mayonnaise is a great alternative. Since it’s an open-faced sandwich, placing cheese on top works well for melting. As a temporary fix, I flipped the ham over the sauces and wrapped it in parchment paper.
Step 13
Wrap the toast attractively in parchment paper for easy handling. This allows you to enjoy your open-faced sandwich without worrying about ingredients spilling out, making it neat and convenient to eat on the go. Enjoy your delicious, nostalgic street-style toast!
