The Toasted Special is indeed a classic Irish pub sandwich. It typically consists of ham, cheese, onion, and tomato, all toasted together to create a delicious and satisfying meal. It's a popular choice in pubs across Ireland and is enjoyed by locals and visitors alike. Whether you're looking for a quick bite or a hearty meal, the Toasted Special is a great option to try when visiting an Irish pub. Delicious, yes, but humble. It's a mid-afternoon or late-night snack, a lazy Saturday lunch, or (quite popularly) a post-hangover meal.
I can say that this sandwich was a regular lunch go to for me while traveling through the Emerald Isles. I could find this listed on most pub menus and it was a lot of fun to see the variations of the classic from pub to pub.
Here is a simple recipe if you would like to recreate this favorite.
INGREDIENTS
4 slices white bread
2 tablespoons butter, salted
2 tablespoons mustard (or mayonnaise if you'd prefer)
3 ounces sliced cheddar cheese (about 6 thin slices) (see alternate cheese choices below)
4 ounces sliced ham (about 8 thin slices)
3 tablespoons diced, sautéed onions (thin slices of pickled red onion would also be tasty here)
¼ cup canned baked beans (optional) Assemble the sandwiches:
Lay out the slices of white bread and butter the top sides of them. Set two of them aside.
Flip them over, and spread two of the slices with the mustard. Top each mustardy slice with one slice of cheddar cheese.
Divide the ham in half and pile it on top of the cheese. Top the ham with the diced sautéed onion divided between the two sandwiches.
If you are using beans, spoon the beans over the diced onion on both sandwiches.
Finally, divide the remaining slices of cheddar and place them over the fillings. Top each sandwich off with the two slices of bread you set aside, buttered sides up. (Both sides of the sandwich should have the buttered sides out.)
Toast the sandwiches
Heat up a medium skillet over medium-low heat. If you are using a sandwich press turn it on and heat it up, ideally using flat plates instead of grooved. Place the assembled sandwiches in the hot pan or press.
For a press: close the lid to compress and grill the sandwiches for 3-4 minutes until the bread is toasted on the outside and the cheese is melty.
For a skillet: place something heavy on top of the sandwiches to compress them, like a small cast-iron skillet or like I did: a small cutting board weighted down by a jar of jam or a can of beans. Grill the sandwich for about 2 minutes until the bread is lightly browned. Flip it over, compress it, and grill for another 1-2 minutes. The cheese should be melted and the bread toasted on both sides.
Slice the sandwiches in half and serve them immediately.
NOTES You can quickly make diced, sautéed onion for this sandwich: finely dice some yellow onion, and heat up a little oil in a pan over medium heat. Sauté and stir the onions for about 5 minutes until they are soft and turning translucent.
Other cheese options
Colby cheese, a softer, milder cheese with a sweet nutty flavor.
Havarti Cheese, a semi-soft buttery and melty cheese
Dubliner, an Irish cheese that has the sharpness of Cheddar, the salty bite of Parmesan and the nutty sweetness of Swiss.
Gruyere Cheese, fruity and earthy with a lot of savory umami without being overpowering.
Fontina Cheese, a mild and earthy cheese with hints of mushroom
Muenster cheese, mild and melty
Gouda, mild and smooth with a slight sweetness
Mozzarella, a mild stretchy cheese
Provolone, a slightly sweet mild and buttery cheese that melts well
Taleggio, a washed rind cheese that smells funky but is actually mildly nutty in flavor
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